Ingredients
Sweet Potatoes
- 2 medium sweet potatoes, scrubbed
Seasoning & Oil
- 1½ tbsp olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- Optional: pinch of cayenne or dried rosemary
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Slice Sweet Potatoes: Using a mandoline slicer or a sharp knife, carefully slice the sweet potatoes into very thin slices approximately ⅛-inch thick for even baking and crispiness.
- Toss with Oil and Seasonings: Place the sweet potato slices into a bowl and gently toss them with olive oil, sea salt, garlic powder, smoked paprika, black pepper, and optional cayenne or rosemary until each slice is evenly coated.
- Arrange on Baking Sheets: Lay the seasoned sweet potato slices flat in a single layer on the prepared baking sheets, ensuring none overlap to promote even baking and crispness.
- Bake and Flip: Bake the slices for 1½ to 2 hours, flipping them halfway through the baking process to allow both sides to dry out and become crispy.
- Cool for Extra Crunch: After baking, turn off the oven and let the chips cool inside for additional crispness before serving.
Notes
- Slice the sweet potatoes evenly for consistent crispiness across all chips.
- Chips will continue to crisp as they cool, so be patient before storing.
- Store the chips in an airtight container at room temperature for up to 3 days to maintain freshness.
- If chips lose their crunch, re-crisp them quickly in a hot oven before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
