Healthy Sweet Potato Chips (Print Version)
# Ingredients:
01 -
1½ lbs fresh sweet potatoes, washed and peeled
02 -
⅓ cup extra virgin olive oil
03 -
Fine sea salt to taste
# Instructions:
01 -
Heat your oven to 300°F and line a couple of large baking sheets with parchment paper. This lower temperature will give you perfectly crispy chips without burning.
02 -
Using a mandoline slicer set to the thinnest setting, carefully slice your sweet potatoes into paper-thin rounds. If you don't have a mandoline, a sharp knife works too - just takes a bit more patience and skill to get them evenly thin.
03 -
Toss all your sweet potato slices into a big mixing bowl and drizzle that olive oil all over them. Gently mix everything together with your hands until each slice is nicely coated with oil.
04 -
Spread the oiled sweet potato rounds across your prepared baking sheets in a single layer - don't overlap them or they won't get crispy. Give them a light sprinkle of salt all over.
05 -
Pop them in the oven for 20-25 minutes, keeping a close eye after the 20-minute mark. You want them golden around the edges and mostly crispy. Let them cool on the baking sheets for about 5 minutes before transferring to a serving bowl.
# Notes:
01 -
These chips can go from perfectly crispy to burnt really quickly, so watch them carefully during the last few minutes of baking.
02 -
If you find any chips with soft centers after cooling, just pop them back in the oven for another 5 minutes to finish crisping up.
03 -
Store leftover chips in an airtight container for up to 3 days, though they're definitely best enjoyed fresh.