Sweet Potato Chips Recipe

Sweet potatoes: These are the star of the recipe, providing natural sweetness and a crispy texture when baked.

Olive oil: Helps the chips get crispy and adds a mild, fruity flavor.

Salt: Enhances the natural flavors and balances the sweetness of the sweet potatoes.

Paprika: Optional spice that adds a smoky, slightly spicy kick to the chips.

One of the most helpful tricks in this Sweet Potato Chips Recipe is how to get those sweet potato slices nice and thin. Thin slices are key because they bake evenly and get crispy instead of soggy. Here’s a simple way to do it:

1. Start by peeling your sweet potatoes so the skin is off.
2. Use a sharp knife or a vegetable peeler to slice the sweet potatoes as thin as you can. If you have a mandoline slicer, that works great too!
3. Try to keep the slices about the same thickness so they cook at the same speed.
4. If some slices are thicker, you can cut them in half or lay them flat to help them bake better.

Doing this makes baking smoother because all the slices finish cooking around the same time, so you don’t end up with some chips burnt and others still soft. Plus, thin slices mean they get that perfect crunch everyone loves.

I remember the first time I made these, I didn’t slice the potatoes thin enough, and some chips were chewy instead of crispy. After that, I made sure to take my time slicing, and it made a big difference. Also, tossing the slices in olive oil helps them crisp up and adds flavor, so don’t skip that step!

If you want to save time, peeling and slicing the sweet potatoes while watching a show or listening to music makes it feel less like a chore. Just be careful with the knife! Once you get the hang of slicing thin, you’ll be ready to bake up a batch of tasty, crunchy sweet potato chips anytime.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when baked, making it a good alternative.

• sweet potatoes - Substitute with carrots: Carrots can provide a similar sweetness and crispiness when thinly sliced and baked.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly different flavor but works well for baking and crisping.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it a good alternative for baking.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to achieve a similar level of saltiness.

• paprika - Substitute with chili powder: Chili powder can add a similar smoky flavor with a bit more heat.

• paprika - Substitute with cayenne pepper: Cayenne pepper can provide a spicier kick, so use it sparingly as a substitute.

• Allow the sweet potato chips to cool completely before storing. This prevents moisture buildup, which can make them soggy.
• Store the chips in an airtight container. A glass jar or a resealable plastic bag works well.
• Add a paper towel to the container to absorb any excess moisture. This helps maintain the crispiness of the chips.
• Keep the container in a cool, dry place, away from direct sunlight. A pantry or a cupboard is ideal.
• For longer storage, consider freezing the chips. Place them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the sweet potato chips to a resealable freezer bag. Remove as much air as possible before sealing.
• Label the bag with the date to keep track of freshness. Frozen chips can last up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Spread the frozen chips on a baking sheet and bake for 5-10 minutes, or until they regain their crispiness.
• Avoid microwaving the chips, as this can make them chewy instead of crispy.
• Enjoy your sweet potato chips as a quick snack or a delightful side dish, knowing they are stored perfectly for maximum freshness and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the sweet potato chips in a single layer on a baking sheet. Bake for 5-10 minutes until they regain their crispiness. Keep an eye on them to avoid burning.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potato chips in the basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Microwave Method: Place the sweet potato chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30-second intervals until they are warm and slightly crispy. Note that this method may not retain as much crispiness as the oven or air fryer.

• Skillet Method: Heat a non-stick skillet over medium heat. Add the sweet potato chips in a single layer and heat for 2-3 minutes on each side until they are warm and crispy. This method can give a nice, even reheat without drying them out.

• Oven: Used to bake the sweet potato chips at the required temperature of 400°F (200°C).

• Baking sheet: A flat, rectangular metal pan used to arrange the sweet potato slices in a single layer for baking.

• Parchment paper: A non-stick paper used to line the baking sheet to prevent the sweet potato slices from sticking.

• Peeler: A tool used to remove the skin from the sweet potatoes.

• Knife: Used to thinly slice the peeled sweet potatoes.

• Cutting board: A durable board on which the sweet potatoes are sliced.

• Large bowl: Used to toss the sweet potato slices with olive oil, salt, and paprika.

• Tongs: Used to flip the sweet potato slices halfway through the baking process.

• Cooling rack: A wire rack used to let the baked sweet potato chips cool before serving.

Use a mandoline: Slice the sweet potatoes quickly and evenly with a mandoline for uniform chips.

Preheat the oven: Ensure the oven is fully preheated to 400°F (200°C) before starting to save baking time.

Batch preparation: Slice and season all sweet potatoes at once, then bake in multiple batches if necessary.

Parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.

Flip efficiently: Use a large spatula to flip multiple chips at once, reducing the time spent flipping each one individually.