More chips! So far – these are the winner in my opinion. Probably because I don’t like sweet potatoes and for some odd reason, I LOVED these! We had company over for dinner, and they loved them to.
Sandy, my awesome friend, suggested this recipe. Thank you Sandy! I’m gonna need a couple more chip ideas. Any suggestions?
This recipe is basically the same as the plain potato chips. I found that flipping the chips halfway through and also tossing them with the oil before hand really helps. Also again – a mandolin or cutting tool helps A LOT!
- 2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt, preferably sea salt
Preheat oven to 400 degrees, with racks in center and lower positions. In a bowl, drizzle the chips with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt.
Sit in front of the TV and enjoy these! See you next time.