Baked Sweet Potato Chips
Paper-thin sweet potato rounds tossed in olive oil and kosher salt and baked at 300°F until crisp and golden around the edges. Serves 8.
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Ingredients
- 1 1/2 pounds sweet potatoes scrubbed; peeling is optional
- 1/3 cup olive oil extra-virgin
- kosher salt for sprinkling
Instructions
- Heat the oven to 300°F. Line several baking sheets with parchment paper.
- Scrub the sweet potatoes and slice them into paper-thin rounds on a mandoline set to its thinnest setting.
- Pile the rounds into a large bowl, pour the olive oil over the top and gently toss until every slice is coated on both sides.
- Lay the rounds on the baking sheets in a single layer and sprinkle them lightly with kosher salt.
- Bake for 20 to 25 minutes, until crisp and golden around the edges. Start watching at the 20-minute mark and take them out when they look about 90% crisp; they go from perfect to burnt very quickly.
- Let the chips cool on the baking sheets for 5 minutes; they keep crisping as they cool. If a few still have soft centers, return them to the oven for about 5 minutes, then move the chips to a bowl.
Notes
Slice as thin and even as you can and keep the rounds in a single layer with space around each one. Store cooled chips in an airtight container at room temperature for up to one week; crisp soft ones in the oven for a few minutes.
Nutrition
Serving: 1servingCalories: 153kcalCarbohydrates: 17.1gProtein: 1.3gFat: 9gSodium: 47mgFiber: 2.5gSugar: 3.6g