Baked Sweet Potato Chips

Baked sweet potato chips are incredibly easy to make, take only three ingredients, and are a healthy, tasty snack or side dish.

I had a sweet potato in the pantry and decided to finally try a recipe I found on A Spicy Perspective for baked sweet potatoes. My husband and I are both trying to eat healthier, so I thought these would make a terrific afternoon snack. I adapted the original recipe by using less olive oil, and I had to cook them longer to make the sweet potato chips crispy. I also baked them one tray at a time and on the convection setting in my oven, which allows the heat to circulate. We thought these crispy, salty, baked sweet potato chips were delicious, and paired nicely with blackened chicken sandwiches and a loaded garden salad.

Baked Sweet Potato Chips

Ingredients:

• 1 sweet potato
• 2 tbsp olive oil
• Sea salt, to taste

How to Make Baked Sweet Potato Chips

Preheat your oven to 300 degrees on the convection setting if possible. Line a baking sheet with parchment paper.

Slice the sweet potato with a mandolin on its very thinnest setting.

Place the slices in a bowl and drizzle with olive oil. Toss to coat both sides of each potato slice, then arrange them in a single layer on the prepared baking sheet. Side Note: I baked the sweet potatoes one baking sheet at a time to ensure more even baking.

Season the sweet potato slices with sea salt to taste.

Place in the oven and bake for 20 minutes.

Rotate the tray and flip the chips over. Continue baking, checking on them often, for another 10-20 minutes, or until they are lightly browned and crispy. Side Note: Sweet potato chips go from just right to burnt very quickly, so keep an eye on them!

Remove from the oven and allow them to cool for 5 minutes on the baking sheet before placing them on a wire cooling rack to cool and get crispier, for another 10-15 minutes. Enjoy.

 

Side Note: I just discovered that my email subscribers have not been receiving emails with my new recipes for the past few weeks. My apologies for the technical difficulties! Everything should be fixed, and your emails with new recipes should be heading your way again.