Sweet Potato Chips
Crispy and flavorful homemade sweet potato chips that offer a perfect balance of natural sweetness and saltiness.
Equipment
- Oven
- Mandolin Slicer
- Baking Sheet
Ingredients
- 1 large sweet potato washed and dried (about ½ pound)
- 1 Tbsp. olive oil plus extra for greasing
- 1/8 tsp. sea salt with additional salt for finishing
Instructions
- Preheat oven to 400°F (200°C).
- Trim an inch off both ends of the sweet potato. Using a mandolin slicer, slice into ⅛-inch thick rounds. If using a knife, try to slice as uniformly as possible.
- In a mixing bowl, toss sweet potato slices with olive oil until lightly coated.
- Brush a baking sheet with olive oil and spread sweet potato slices in a single layer, ensuring they don’t overlap. Sprinkle lightly with sea salt.
- Bake for 15-20 minutes, checking at 10 minutes. Flip halfway through to ensure even browning.
- If chips are soft after baking, let them cool on the baking sheet for 5 minutes. They will crisp up as they cool.
- For extra crunch, return any soft chips to the oven for a few more minutes. Sprinkle with additional sea salt before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store completely cooled chips in an airtight container at room temperature for up to 3 days. Re-crisp in a preheated oven if needed.