Sweet Potato Chips Recipe
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After all the junk I’ve had over the holidays I’m needing to take a few steps back and regroup in regards to my eating habits. Healthy snacks are at the top of the list. Did you see the post I did for Tasty Kitchen on how to open a pomegranate?
I’ve opened more than a few pomegranates over the past weeks, but have also made a few batches of healthy chips with this Sweet Potato Chips Recipe. They’re packed with flavor, and Vitamin A, Vitamin C, Vitamin B6, Potassium and Manganese.
Plus, they’re baked, not fried. And did you know the sweet potato is a strong anti-inflammatory food? I had no idea all that goodness was in the sweet potato. Sweet, indeed. If you’re participating in Weight Watchers, according to my calculations, one whole sweet potato, baked, is about 4 points, but a vitamin rich 4 points it is.
For the Sweet Potato Chips, begin with some basic seasonings and sweet potatoes.
This is a simple recipe that allows you to create your own flavor combination. I’ve listed a spicy combo below, but get creative and come up with what floats your boat.
Begin by peeling the sweet potatoes.
Next, it’s time to slice. I used a mandoline to slice the sweet potatoes, but you can easily use a sharp knife. Be careful! You’ll want them pretty thin, about 1/8″ thick.
In a bowl, combine the oil and herbs and spices. Then add the sliced sweet potatoes, and toss until they’re all coated with the spicy goodness.
Next, on ungreased baking sheets, line then all up, in a single layer and get ready to bake.
Bake in a 400°F oven for about 10-12 minutes. Then, turn all the potatoes over and return for more baking until golden brown and starting to get crispy. Should take around 10 more minutes. Be careful to watch for burning. Depending on your oven, you may need to decrease or increase cooking time for desired crispness.
They’re so yummy. And they make for the perfect snack or tasty partner to a burger or sandwich. Enjoy!
Sweet Potato Chips Recipe
Adapted from Taste of Home’s Simple & Delicious.
- 5 large sweet potatoes, sliced thin (about 1/8? thick)
- 2 teaspoons ancho chili powder
- 1 teaspoon garlic salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup canola oil
- Preheat oven to 400-degrees F.
- Combine all seasonings with oil in a bowl.
- Add sliced sweet potatoes. Toss to coat the potatoes well.
- On ungreased baking sheets lay sweet potato slices in a single layer.
- On lower rack, bake for 10-12 minutes, then turn all potato slices over.
- Continue baking until golden brown, about 10 more minutes. (Watch carefully to make sure potatoes don’t burn. Depending on your oven, you may need to cut baking time short or add a few more minutes to desired crispness.)
These look super tasty, can’t wait to try the recipe!
Hmm – these look like the perfect snack. I especially love the spice mixture you put on them 🙂
Mmm! I just posted a version of sweet potato chips as well, and love the looks of yours–I think I’ll definitely try out a spiced version next time!
Wondering what you thought about the mandoline? Worth purchasing one for recipes like this? I’ve never come up with any need for one, but cutting these puppies with a knife was a bit tedious! Curious to hear your thoughts on a possible mandoline purchase…
I don’t use my mandoline very much, but it sure does come in handy for recipes like this one. It was a breeze. I bought a pretty inexpensive mandoline years ago and it works like a charm.
You can get mandolines pretty cheap at Ross department stores if in your area.
I haven’t made these yet… will soon, but I was wondering if these are just as good cold as they are hot. I was thinking of serving them at a luncheon.
I love sweet potatoes btw.
Thanks and I can’t wait to put my mandoline to good use. woohoo. I too don’t use mine a lot. In this case, pretty darn happy its up on the shelf. :”)
Hey Amy Ruth!
It depends on how thin you make them. Personally I think a thinner crispier chip would be fine cold, the thicker would be better warm. But that’s my opinion. You may want to give them a trial run.
Thank you very much for your response. I have an OXO Mandoline. It works like a charm for those who are shopping them and the price point is very reasonable. In the oven, “right now” I have three thicknesses of sweet potato and I have also varied it with cooking spray as well as with EVOO. This is fun!!! :”) I feel like the MAD SCIENTIST in my lab…… OR, am I hiding behind my black curtain?
So, we shall see how my experiments fare….
these look fantastic! I usually have them mashed, but this looks like a fun alternative. I’m on it!
very yummy but I cannot get my veggies crispy. I’ve tried baking them longer but then they burn, I’ve tried lowering the temperature but they never crisp up. The taste is great though.
I did this with ground red pepper (finely ground) and ground chipolte for seasoning. They are excellent.
Mmmmm! Really loved the seasoning!
Like others, I had trouble with the texture. Only some of them came out chip-like and crunchy. It didn’t seem to matter weather I sliced them thinner or the 1/8″ specified. Most of the thinner ones turned brown, and I didn’t have any better luck with a lower oven. The potatoes made so many batches that I got to try a number of scenarios!
In the final analysis, I liked them enough to consider them delicious roasted sweet potatos, and I’ll definitely make them again. But, probably thicker, moister, and serve warm.
Cooking notes: *Left the skin on – definitely a good move! *This recipe makes a bunch! *I might use more seasoning next time. *One potato more than filled up sheet, so baking them (in batches) took a long time!
Thanks for sharing! I linked to this post in my Glow Party series.
Two questions….1. Any reason not to use the slicing disc on the food processor? And 2 would convection bake help with crisping? I don’t have a mandolins.