Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!
I would recommend not going by the time based on here but what your oven is going to do. Just check your time by how they look they get crispy rather quick when they're thin. But these are wonderful chipsl
Read MoreHa! these did not work for us at all. So sad too because we can't have "real" chips anymore. They never "hardened" regardless of how long they were cooked/dried.
Read MoreI would recommend not going by the time based on here but what your oven is going to do. Just check your time by how they look they get crispy rather quick when they're thin. But these are wonderful chipsl
First, I cut the sweet potato more like 1/8” than 1/4” (this is the one star ding). Second, I mixed the slices with olive oil in a bowl to coat them thoroughly with less oil. Third, used a silicone sheet instead of foil. Fourth, I added salt, cinnamon, and chipotle-garlic grillmates seasoning before cooking. Allowed the chips to get brown on the edges and they’ll have crispiness, but not like a processed chip. (Buy those if that’s what you want.) Lastly, I let the chips cool on a cooling rack like one uses for cookies. Very tasty!! Thanks for posting this recipe! It was a very nice launching point for a super snack that I will make again and again!!!
It worked. Today, March 23, is National Chip and Dip Day so I made these to go with the Hot Crab Dip from this site. I think they should have cooked longer or at a higher temperature as they were really not crispy.
Ha! these did not work for us at all. So sad too because we can't have "real" chips anymore. They never "hardened" regardless of how long they were cooked/dried.
I had to adjust the temperature and time. I lowered the temp to 400° and added about 5 minutes to the time. The first time they burned but really weren’t crunchy. It didn’t take a lot of adjusting, and tastes great. I used Badia Complete seasoning, tastes really great.
You’ll never want to have potato chips from the store again, this recipe is amazing!
Got brown and crispy on the edges but still a little soft in the middle, they were good. Took awhile to slice with potato peeler, but good to have fresh chips.
These did not get crispy at all. Taste was good, but did not turn out to be a chip.
It worked. Today, March 23, is National Chip and Dip Day so I made these to go with the Hot Crab Dip from this site. I think they should have cooked longer or at a higher temperature as they were really not crispy.
