Once in awhile I’ll get the urge to snack on some crunchy potato chips. I especially enjoy eating sweet potato chips because of their natural sweet flavor that is so much more appetizing than the flavor of its white potato counterpart. I try not to buy the regular size bags of chips because I know I will eat the entire bag by myself plus now I find regular chips to be too salty for me.
The solution to satisfy my urge and avoid buying processed potato chips is to make them myself. Making your own baked potato chips at home is so much healthier since you know what it is exactly in them. You don’t have to worry about them having high amounts of salt or any questionable ingredients.
For me making my own chips wasn’t an easy task at first since they didn't come out crispy like they do when you buy them or fry them. The edges of the chips were a little crispy but not the entire chip. They came out too soft in the middle that they were basically baked sliced potatoes or I winded up burning them because I left them in the oven too long trying to get them to crisp up.
After trying different techniques I can finally say that I am able to make crispy chips in the oven that are low in sodium and full of flavor. Instead of cooking the potatoes at a high heat for a shorter amount of time, I cook them at a lower heat (250°F) and for a bit longer. Also, the key to baking crispy potatoes is using a perforated baking sheet. The holes in the sheet allows the heat to reach all sides of the potato at the same time resulting in a crispier texture. If you don’t have a perforated baking sheet you can put a cooling rack inside a baking sheet and place the potato slices on top of the cooling rack. It will work the same way as the perforated baking sheet.
If you’re looking for an all natural and fresh snack for you and your friends to enjoy then try this recipe.
Baked & Crispy Sweet Potato Chips
Get the printable recipe here.
Yield: 3-4 servings
4 sweet potatoes
4 tablespoons olive oil
salt for sprinkling
1. Preheat the oven to 250°F.
2. With the skin on, slice the sweet potatoes into thin round slices about 1/8 inch thick. It is recommended that you use a mandoline to slice the potatoes instead of a knife since all of the slices will be cut evenly.
3. Put the potatoes in a large bowl. Add olive oil and toss until all of the pieces are evenly coated.
4. Put the potato slices on a large perforated baking sheet in a single layer. You can also use a baking sheet with a cooling rack in the baking sheet as well. Either way you need to allow the heat to get to the bottom of the potato slices so they come out crispy. Do not place slices on top of each other. You may need several baking sheets to accommodate all of the potato slices or bake all of the potato slices in batches.
5. Bake for 40-45 minutes flipping the slices and rotating the baking sheet after 20 minutes.
6. Remove from the oven and sprinkle some salt over the chips. Let cool for 10-15 minutes until they are crisp. Serve with some dip (optional).