This is the secret to the best, crispiest sweet potato chips that can also be stored for a week ahead of time. Low and slow.
Oven Baked Sweet Potato Chips
Servings
4 Servings
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice optional
Instructions
- Preheat oven to 250°F.
- Slice sweet potatoes into 1/16th-inch slices. Use a mandoline for even results.
- Toss sweet potatoes with evoo, kosher salt and pumpkin pie spice (if you are using).
- Cook for 1 hour and then flip chips over. Cook another hour.
- Remove from oven and serve warm or allow to cool and store in ziplock bags for up to a week.
I think I reply depends on the size of the potatoes. The first time I made t with very small sweet potatoes and it took less time and the second time I used larger ones and it took more time.
Do you bake them on a foil-lined half-sheet pan? or on a rack over such a pan? In either case, do you oil the pan or rack?
I look forward to making these!
I made them directly on the sheet pan, I placed all the slices in a pile in the middle, added the oil and tossed, then spread them around to make an even layer.
This took much longer. Some of the potato slices took an extra 15 minutes. But delicious