My sweet potato crisps crisped up a treat! I have been making these sweet potato chips on a regular basis, and my family loves them! Hi! – thanks). Thanks so much for sharing! It worked. Nutrient information is not available for all ingredients. Thanks for posting this recipe! Arrange the slices on a baking sheet without overlapping the potatoes. The lower temperature and long cook time is key! Enter crispy baked sweet potato chips, made at home. Cut them into circles. We haven’t tried that, but it might work! I baked them on a rack ( sprinkled them with salt) at 250 for 1 hour and about 40 minutes. I baked them for an hour at 250 , then flipped and baked for another 40 minutes. They were still chewy but I liked the texture. ). Put all three sheets in the convection oven at 250 and they were perfect after an hour. Used a mandolin to cut the sweet potato. Mine has a knob you turn and choose a thickness – i did 1/8 of an inch thick. Preheat the oven to 400˚F (200˚C). I laid them on trays lined with parchment paper and sprinkled with salt. If they’re not baked in a single layer, they likely won’t get crispy! Is there an easier way to do it? I like to season them with a little cinnamon and cayenne. And giving them enough room means I need two 13×18 pans per potato. I don't even have a mandoline. I personally like herbs de provence. Lesson learned. This has been updated! They weren't in the oven more than 5 minutes. Please check out the Recipe FAQ on storing food for later! Try putting the slices in a zip lock gallon bag and shaking then with the oil. Regarding preferring organic due to the pesticides on the skin, I would have thought that since they grow underground there wouldn’t be a pesticide issue at all or if there were one it would include the whole sweet potato. Microwaves cause water molecules to jiggle which it turn heats particles around them. I’d never tasted sweet potato chips so crispy, light and flavorful! I let them sit for another 15 min and they were perfect! I’ve been looking for another way to enjoy sweet potatoes, & your recipe was inspiring. I used a white sweet potato this time, and while it started to turn brown because I didn’t throw them in water right away, they still taste really good. I used a food processor to slice the potatoes super thin; backed them at 200 degrees F for 2 hours – perfect. They aren’t good for long – maybe 1 day in my experience. Brush both sides of sliced sweet potatoes with olive oil. They were a wonderful accompaniment to a turkey burger! I then broil them on high for 5-7 minutes to get them crispy. She refers at 250 Fahrenheit which would be roughly 105 degrees Celsius which is not to hot! Just a thought – the grid allows the moisture to leave from all sides and you never need to turn the crisps. I’m figuring the air circulation will help. Take (Farenheit – 32)*5/9 = Celsius I made these last evening and my teenaged kids went nuts over them. You may be able to find more information about this and similar content on their web site. Sorry for any confusion! Thanks for the delicious recipe!! I flipped them halfway through and they came out perfect! Line a baking sheet with parchment paper. Information is not currently available for this nutrient. These are in the oven as we speak! Thank you!!! Thanks so much Alex – a newbie to toast. You saved Baked Homemade Sweet Potato Chips to your. You will not be subscribed to our newsletter list. Got brown and crispy on the edges but still a little soft in the middle, they were good. Recently I bought a meat slicer use this device for slicing the potatoes :-). So much better than sweet potato fries ... because they are thin and crisp up perfectly... rather than thick and soft. Add sweet potatoes and toss until evenly coated in spice mixture. Thanks for the recipe. I wish I had read all the comments before starting these! You likely wash your hands several times a day, but are you doing so effectively? Hi Kristine, these will keep a few days, but are best when fresh. 2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick, 1/2 teaspoon coarse salt, preferably sea salt. Thanks! I am to lazy to do all the knife work so I got out my electric meat slicer it gives consistently uniform slices in the thickness of your choice and is fast. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I only have a few that are soggy and that’s more due to me being lazy and not making sure they were spread out nicely. To learn more about affiliate links on Plant Based Folk, please read the Privacy Policy & Terms of Use. Mine weren't very crisp either, but sweet potatoes are good any way you fix em, in my book! I have been baking them at 500 degrees F and still getting soggy stuff. Light crisp and full of flavor! I like to season them with red pepper flakes and garlic powder. Delish editors handpick every product we feature. Whoop! Thanks for the feedback, Chuck! Add sweet potatoes and toss until evenly coated in spice mixture. My pet peeve when the orange ones are called yams, though the stores do it, too. Waste of good sweet potatoes. It’s nice to have “normal” snacks that the kids can take to school, but don’t have any of the added preservatives and chemicals that the processed foods have. My advise would be to adjust cooking time based on how thick you cut your potato. When I pulled them out, perfectly crispy and ready to go! Cook the chips a little longer than the time stated (be sure to keep an eye on them as to not burn them) and turning more than once to insure a dryer and crisp chip. After this … I’m done. I made these chips, also at 300, but I only needed to bake mine for about 20 mins before they were perfectly chipped. My slices never got crispy. Some may feel a little tender in the middle but take them out and. The outcome? Same with me Charlotte! Next time, would you mind leaving a rating with your review? I make my potato “fries” like that and even they turn out crispy. So happy I found this recipe! AMAZING WITH SOME DIP.!! Martha Stewart is part of the Meredith Home Group. These are fantastic! I’m not sure if this step helped but these were definitely not chewy or leathery! Should I use the thicker one or the thinner one? I think a mandolin or some other type of thing to slice them thinner would work better. Most people won't think twice about serving basic cornbread when is on the table. No, I haven’t. They never "hardened" regardless of how long they were cooked/dried. Everyone of mine burned. Hi Dale, we’re so sorry to hear that happened! Thanks for the great idea!! The regular packet has less of everything including saturated fat and fat. Used this technique first for sweet potatoes, then moved on to other root vegetables. So sad too because we can't have "real" chips anymore. I retried this recipe today, and found that using my food processor that has the slicing attachment helped (I also got a lot more disks). A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine. Xo. They’re so yummy! I would make these all the time, if someone can help me figure out how to do it more efficiently…? Arrange the slices on a baking sheet without overlapping the potatoes. I upped it to 350 degrees to get baked and crisper. I did 1 hour at 250 F and then it only took 15 more minutes once flipped. If you use a mandolin, make sure you check on your chips early! Baked them as directed but they didn’t need the full 2 hours more like 1 and 1/2 for my gas oven. at 200 degrees it would take longer than 1.5-2 hours. Hi Katy, we haven’t, but it would probably work well! Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy! Probably before though to help it stick better. Could I reduce the temperature even if it means taking more time? Results: One destroyed sweet potato. Followed to a T except ended up adding an extra half hour to the cooking time and using the broiler for the last 5 minutes, turned out perfect. Sorry to hear that, Sarah! crispy and full of flavor! You didn't bake them long enough (under cooked), The slices were overlapped when placed on the tray to bake, They were stored in a container (or covered) whilst warm creating condensation, The chips aren't fresh anymore (best served immediately). Some of them burned while others remained soft. I wish I would have thought to coat the pan because the ones that did come off were perfectly crisp. Two bites in and I knew I needed the recipe. Me too! Great idea, these are so good ! When they cooled they were perfect chips. Third used a silicone sheet instead of foil. I season them with a little but of salt, pepper, onion powder, and garlic powder. Unfortunately, someone started using the name “yam” to distinguish some types of sweet potatoes from others, but that’s a misnomer. If you give this recipe a try, let us know! Even the ones that are a little burnt taste good to me and taste way better than the chips you buy in the store. I used the slicing blade on the Cuisinart and tossed/massaged olive oil and Cajun seasoning into the slices with my hands in a big bowl.