Baked Sweet Potato Chips
User Reviews
5
Baked Sweet Potato Chips
Description
This recipe calls for peeling and ultra-thin slicing of sweet potatoes using a mandoline or sharp knife to about 1/8-inch thickness. The slices are tossed with olive oil, dried rosemary, salt, and black pepper, then arranged in a single layer on parchment-lined baking sheets to prevent steaming and ensure crispiness. Baking at 400°F for about 10-12 minutes per side develops a golden color and crisp texture.
Cooling the chips on racks allows residual heat to further crisp them. The rosemary offers an aromatic herbal accent, complementing the natural sweetness of the sweet potatoes. The process focuses on high heat and air circulation to avoid sogginess and promote crunch.
These chips serve well as a homemade snack or side dish with sandwiches or dips. Their baked preparation provides a lighter alternative to fried chips, preserving flavor and texture qualities.
Adjust baking time slightly depending on slice thickness and oven variation to prevent burning or undercooking.
Ingredients
- 1.5 lbs sweet potato
- ⅓ cup olive oil
- 1 Tablespoon rosemary dried
- 1 teaspoon salt
- 1 teaspoon black pepper
Equipment
- Mandoline
- Mixing bowl
- large baking sheets
- Peeler
- cooling racks
Instructions
- Preheat oven to 400 F. Line 2 large baking sheets with parchment paper and set aside.
- Combine olive oil, salt, black pepper, and dried rosemary in a large mixing bowl.
- Peel the sweet potatoes, and use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can also use a very sharp knife to cut them into 1/8 inch thick slices.
- Add sliced sweet potatoes to the bowl and toss to coat.
- Spread sweet potato slices into a single layer on the baking sheets, and leave space around them. Bake about 10-12 minutes on each side turning them once, until golden.
- Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.
Notes
- Use a mandoline slicer to achieve even, thin slices critical for optimal crispiness.
- Slicing the sweet potatoes to about 1/8-inch thickness helps produce crisp chips.
- Avoid overcrowding baking sheets to prevent steaming; arrange slices in a single layer with space around each.
- Bake at a relatively high temperature (400°F) for a shorter time to encourage crispness rather than a long, slow bake which makes softer chips.
- Watch cooking time carefully as chips can burn easily depending on thickness and oven heat; adjust as needed.
- Allow chips to cool on racks for 5-10 minutes after baking to firm and crisp further before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 675mg | 28% |
| Potassium | 573mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 24155IU | 483% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 62mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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