Sweet potatoes are loaded with vitamins, fat free, and a great source of fiber. Baked and sprinkled lightly with some sea salt, wouldn’t they make a great snack?
Yes, but I learned the hard way that TIMING is crucial when it comes to making oven-baked potato chips.
Think: super thinly sliced potatoes + hot oven = things that burn quickly if you aren’t watching.
I only had one potato on hand, so I washed the skin & dried it, since the skin is where most of the nutrients are.
I would highly recommend using a mandolin slicer. It’s really hard to get even slices otherwise.
Again, if your slices are different widths, that complicates baking because certain chips will bake faster than others, which means some may start burning before the other ones are done.
Lay out the potato slices in a single layer and spray both sides with vegetable oil. I use canola oil because it is one of the oils that has the highest percentage of mono and polyunsaturated fats (good fats) and does not impart flavor the way olive oil might.
Start baking. It should take somewhere between 10-20 minutes, but definitely check frequently! Other wise they will burn! You can see in the picture below that some of them are already starting to turn brown!
And if you wait too long, they turn BLACK!!! (heh heh . . some of the semi-burnt ones were still pretty tasty. It was kind hard to stop eating these chips in general while I was baking them)
Sad black chips!! Rejects pushed to the corner.
When the chips are browned and start to curl up, you can take them out of the oven.
Oven Baked Potato Chips
vegetable oil for spraying
(preferably) – mandolin slicer
Preheat oven to 375 degrees. Slice potatoes with a mandolin slicer. Lay out the potato slices on a single sheet in the oven. Spray the potatoes with vegetable oil on each side and sprinkle lightly with salt. Bake for 10-20 minutes, monitoring the chips frequently to make sure they don’t burn. If you want, you can flip the chips halfway through baking.
Let cool a bit and then serve!
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