These were the chips I made with the goat cheese and strawberry grilled cheeses I posted yesterday. They were so delicious, I didn’t want to wait any longer to share them with you. They were quite simple to make, but I do have a couple of quick tips. First of all, if you have a mandolin or food processor, use it to slice the potato. Having thin and even slices are crucial to an even baking time and crunchy chips. Secondly, be sure to watch the chips in the oven. They go from vibrant orange to brown very quickly. The brown ones still taste delicious, but they sure don’t look as pretty!
Oven-Baked Sweet Potato Chips
from Tiny Urban Kitchen
1 sweet potato per two people
vegetable or canola oil for spraying
black pepper, chili powder, cumin (optional seasoning)
1. Preheat oven to 375 degrees Farenheit.
2. Slice potatoes with a mandolin slicer or food processor, if possible. Spread the slices out in a single layer on baking sheets. Spray the potatoes lightly with the oil on each side then sprinkle lightly with salt or any other seasoning.
3. Bake for 10-20 minutes, flipping halfway through baking time. Be sure to monitor the chips frequently to make sure they don’t burn, puling out any chips that may finish cooking early.
one year ago: chicken with roasted pears and wild rice
three years ago: bourbon-peach cobbler