Oven-Baked Sweet-Potato Chips
These chips are made without any fat. For attractive, circular chips, look for sweet potatoes that are round rather than long. It is best to make very thin slices with a mandoline (see the Guide).
- Yield: Makes about 3 dozen
Source: Christmas Cookbook 2003
- 1 large sweet potato, (about 9 ounces), peel on, washed, and dried
- Salt and freshly ground pepper
Heat oven to 200 degrees with two racks. Line two rimmed baking sheets with parchment paper, and set aside. Using a mandoline, slice the potato crosswise, as thin as possible. Arrange the slices on the prepared sheets, touching as little as possible. Sprinkle lightly with salt and pepper.
Cook for 50 minutes. Slices will be dehydrating and shrinking; turn chips over, and rotate baking sheets if needed for even cooking. Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes. Transfer to cooling racks, and cool chips on baking sheets. (Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.