Have you ever walked around the grocery store and see the cost difference between an all natural bag of chips versus the really processed stuff? Like when you look and you’re like hmmm, 3 ingredients versus 20 ingredients. It should be cheaper, right? Wrong! Baked Sweet Potato Chips are twice the cost of a bag of Doritos.
This is a simple recipe with three ingredients. Lesson #1. Don’t make these in an air fryer! Baked sweet potato chips are great, but in an airfyer they fly around and burn. I might have personal experience here.
If you have a dehydrator you could set it and walk away. The great thing is if you do make it in a dehydrator, its easy to get crispy results without oil,
So here’s a couple of things about sweet potatoes and any typical regular everyday potato. There is a ton of starch. If you don’t wash the starch out, you’ll end up with a pretty soggy chewy potato crisp. Nobody wants that.
How to achieve perfection
These are mandoline sliced thin for consistent results. The goal was to get a chip like texture and even baking.
Add salt to the water after slicing the sweet potatoes. Let them sit in it for 20 minutes to draw out any additional liquid. Spin dry, with a salad spinner. Make sure to pat dry and then bake.
- slightly sweet
- perfectly salted
Perfect with guacamole or by themselves. Make them now, you’ll thank me later.
Baked sweet potato chips for the win. Three ingredients to keep it simple. Crispy, light, and airy. Guilt-free and allergy friendly snack that everyone will enjoy.
- 2 sweet potatoes (medium, peeled)
- 1 teaspoon salt (himalayan)
- 2 tablespoon oil (avocado)
- Fill a bowl with cold water. Using a mandoline, slice sweet potatoes and add them into bowl with cold water. Rinse a couple of times until the water runs clear. Add teaspoon of salt to the water, mix and allow potatoes to sit in the water for 20 minutes.
- Preheat oven to 300 degrees and line baking sheet with parchment paper. Drain the potatoes, pat dry and place them on the parchment paper to bake for 40-45 minutes.
- Serve the sweet potatoes hot or wait to cool then serve.
Keep an eye on the oven. Ovens can vary and mandoline slices can too. If opting for a thinner or thicker cut adjust time as necessary, but low and slow is the game.