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Baked Sweet-Potato Chips

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Recipe photo courtesy of Krause, Johansen

A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.

Source: Martha Stewart Living, October 2007
Total Time Prep Servings

Ingredients

Directions

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1258
  • Fatkidcooks
    10 MAR, 2015
    Cook the chips a little longer than the time stated (be sure to keep an eye on them as to not burn them) and turning more than once to insure a dryer and crisp chip. Then remove as to not burn them and place on a wire rack to cool and crisp a little more. I like to season them with a little cinnamon and cayenne.
    Reply
    • letsmakeuptoget
      25 JAN, 2017
      THank you. Great advice.
  • ChefTBaks
    24 NOV, 2013
    Not crispy but they tasted good. I baked them for 11 mins on one side, 8 mins on the other. Watch closely, they burn easily.
    Reply
  • ashley_cutiepie
    12 JUL, 2013
    Mines werent crisp as well but i found that if i left the chips in the oven for about an hour after turning it off , they became super crunchy and really yummy!
    Reply
  • MS12171593
    25 MAY, 2013
    Mine weren't very crisp either, but sweet potatoes are good any way you fix em, in my book!
    Reply
  • alkalinemo
    19 JAN, 2011
    I've read where people blanch the sweet potatoes to help get them crispy (http://chowhound.chow.com/topics/378235). You also might try cutting them with a mandolin to get them a bit more thin. I LOVE sweet potatoes
    Reply
  • kaylarae
    12 APR, 2010
    I found these to be rather delicious - I love sweet potatoes in any form! Mine didn't get particularly crisp, but I've stopped expecting that of sweet potatoes. They were a wonderful accompaniment to a turkey burger!
    Reply

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