I spent the morning laughing, chatting … oh and cooking with Casey Scott & Debbie Worthen on KUTV’s Fresh Living show! Check it out here!
Forget greasy, pre-packaged potato chips! Once you try these sweet potato chips, you’ll never want to buy potato chips again! Seriously, every time I make these, they’re gone in less than 24 hours! My 3 year old asks me to make them alllll the time and that’s all he wants to eat until the full batch is in his belly.
It took some trial and error to perfect these. No one wants a chew chip or a burnt chip… yuck! So, let me share with you the keys to successful – crunchy, crispy, delicious sweet potato chips.
1. The thickness… or should I say the “thin-ness”? They have to be thin!! I tried cutting with a knife and it’s just too hard to get the spud thin enough. Now I use my spiralizer which has a flat blade setting for chips. You can also use a mandolin slicer.
2. Temp – low and slow! The difference between 230 degrees and 250 degress can mean burnt chips.
3. Flip – It’s important to flip the slices 2-4 times throughout the baking.
4. Store them in the open air. If you put the baked chips in a tupperware, they tend to get chewy… ooowwweeeyyyy
Here’s my recipe:
SWEET POTATO CHIPS
What you need:
1 large sweet potato or yam (yams are orange/red on the inside & sweet potatoes are yellow)
3-4 TBSP extra virgin olive oil
salt to taste
Preheat oven to 230 degree. Thinly slice your spud. Place slices in a large bowl. Pour oil on slices and toss to coat.
Lay slices on baking sheet. Try not to overlap too much cause then they will stick together.
Sprinkle with sea salt. Bake 2 hours and 20-45 minutes (depends on thickness, top or bottom rack & moisture in the potato… every batch seems to cook a little different so keep your eye on them) Flip every 30-45 minutes. Keep in mind, they won’t be fully crispy until cooled.
*Tip: Toward the end of baking, I take out a couple chips to cool off and test the texture.