Sweet Potato Chips
Baked Sweet Potato Chips
I had so much fun testing (and eating) these Baked Sweet Potato Chips. As you know, searching for a simple sweet potato chips recipe will result in….only a bajillion recipes. how are you supposed to know which one to trust and which one will match your taste preference in waters so muddied?
This is one of the reason I love cooking & baking: to test for myself which recipes are truly what they say they are. Recipes allow so much freedom within ingredients, ratios, techniques, & timing. This freedom results in recipes both above & below average.
It takes some testing to really figure out what makes a recipe out-shine another and this is exactly what I did with my sweet potato chips. I have tried making sweet potato chips so many times, but each have ended in merely a decent chip… until now!
How do you make Baked sweet potato chips?
There are only 3 ingredients and the prep is super easy!
The first thing you do is cut the sweet potatoes really thinly. You can do this by hand or with a mandolin or food processor slicer. The goal here is to get the slices as even as possible and the mandolin or food processor will be best for this. Getting pretty even slices is also very possible by hand though.
Next you just toss the sweet potato slices in olive oil and salt, line them up on a tray and cook! That’s it. The hardest part is the waiting!
Put to the test
So...what ARE the qualities of a good Sweet Potato Chip?
Test 1: CRISPINESS
The crispiness of a chip is the most important factor to me. Ironically, that was also the biggest problem I had with the recipes which is why this was the main goal during my testing.
The two factors that really affect the crispiness of a chip is the:
- Oven temperature &
- Time cooking
With these factors in mind I decided to test a high temperature for a long time, a medium temperature for an average amount of time, and a low temperature for short time.
Here are the results:
15 minutes @ 400℉- When the oven was set as high as 400 degrees, It sped up the cooking process but resulted in a batch that was very inconsistent. Even though the chips were roughly evenly cut, some were black while others were still moist and chewy. This was not satisfying. When I was eating them I had to search to find one I wanted. I was not impressed with this method and apparently neither was family seeing that this was the last of the three batches to be eaten.
20 minutes @ 350℉- Compared to the 400 degree batch, this was definitely better. Although there was still some inconsistency, it was far less than the last batch. This could be solved by taking some chips out earlier than others, but, what a hassle! These first two methods made the process very quick but tedious. I had to consistently watch them or they would burn and it was almost impossible to salvage an entire batch.
*2 hours @ 250℉– That leaves the 2 hour method. I have heard that at such a low temperature the chips would never crisp up so I was curious how they would turn out. To my surprise this was my favorite chip. At first I was not impressed by their appearance but after I tasted (I mean…devoured the whole tray) the slight brown and wrinkly look grew on me because that meant it was thoroughly dried and crisp all the way through.
Another tip I came upon while doing my testing was to not overcrowd the sweet potatoes on the pan. When you do this and try to utilize your baking sheet tray it traps the steam and keeps the chips soggy.
Test 2: OILINESS
Most of the recipes I tried resulted in a pretty oily chip. This is definitely not my preference especially because when I eat baked sweet potato chips I am usually seeking something a little lighter than the normal potato chip or fry.
I found the perfect amount of oil that fully covers the chips without leaving them greasy is 1/2 tbsp. This is my preference so feel free to increase that amount up to 1 tbsp.
Test 3: SALTINESS
Again, this is 100% my preference that these chips don’t need a ton of salt. They have a great flavor of their own so a small amount of salt is enough to highlight that without overpowering.
I landed on 1/4 tsp of sea salt as the perfect amount. Feel free to use normal table salt but sea salt adds an aesthetic piece as well as variety in the bite.
For me the winner was the 2-hour method. It took the longest and was the least appealing to the eye but was honestly the least stressful and yielded the tastiest chips.
Combining all the tested factors, I created the recipe with the top 2 methods: 2-hours and 20-minute. Both are good for different reasons but I would highly recommend the 2-hour version!
Give it a try and I hope you love what you make!
Sweet Potato Chips
- mandolin or food processor that slices (optional)
- 1 Sweet Potato wider is better
- ½ tbsp Olive oil
- ¼ tsp Sea salt
2-hour method: (recommended)
- Preheat your oven to 250° F.
- Thoroughly rinse and scrub the sweet potato
- Thinly slice the sweet potatoes. If using a mandolin, set it to ⅛ inch. If using a knife, cut as thin and even as you can. You can also use a food processor if you have a slicing attatchment.
- Place sliced sweet potatoes in a bowl and add the salt and oil. Mix around so every chip is evenly coated. Feel free to add more oil if ½ tbsp is not coating them all the way.
- Place the sweet potato slices on a tray that is sprayed and covered with parchment paper. Do not overcrowd them or they will not crisp up. I had to use 2 sheet pans for 1 sweet potato in order to do this.
- Place the pans in the center of the oven. If one has to be slightly lower just make sure to check it carefully and remove it earlier. Cook for about 1½-2 hours. Check them often because they can burn easily.
- When most of the chips no longer have soft areas on them, take them out and let them cool to crisp up for about 10 minutes.
- Eat alone or with your favorite chip dip. Enjoy!
- Follow the steps of the 2-hour method except preheat the oven to 350° F and cook for 15-20 minutes
- With this method, the smaller and thinner chips are more susceptible to burn so you may need to take those our earlier than the rest.
I WANNA SEE!
When you make a recipe, take a picture, post it and tag me!