Daddy is in the big overstuffed rocker holding Grant while they both sleep. Caleb has a friend over and I can hear their muffled voices talking excitedly through the door and the chink, tinkle, of legos as they look for just the right piece. Every so often a little boy chuckle adds percussion to the happy song. The two friends have been kind to include Heather and the two little brothers in their play. Heidi is curled up in her brand new room with a good book. This is a happy time :). So I am taking a few moments while the house is calm and happy to catch up on some blogging. (Ooops, wrote too soon–now the screaming commences…I’ll be back…)
I’m on the search for new foods that will fit into my healthy lifestyle but still give me the satisfcation that junk food did on the comfort side of things. Enter the baked sweet potato chip. Yum! The key to doing this well is selecting a sweet potato that is long and thin and relatively uniform. Wash it well then slice it right through the middle (the short direction.)
I use a mandolin slicer to make the slices uniform, and work from the middle towards the ends. This gives me the best looking slices with the least amount of waste.
Next I lay them edge to edge on a cookie sheet covered with a silicone baking mat. Spritz them lightly with olive oil (or non-stick spray) and sprinkle with sea salt. Bake at 400 degrees for 15 minutes. Then take them out and flip. Spritz and sprinkle the second side with oil and sea salt and return to the oven for 13 minutes. At this point, I turn off the oven and leave the door shut, letting the chips crisp up as the oven cools down.
I can’t tell you how delicious these are! My daughter, Heidi, and I had the first batch gone before the rest of the kids trickled in the kitchen and asked “What smells so good?” and “Can I have some?” My solution is to make them often enough that they aren’t such rare treats, lol.
Oh they sound wonderful, can’t wait to try!
These sound great, once the snow stops and roads are clear will have to get some sweet potatoes and make some…. thanks for the recipe.
I just tried this and my chips were burnt black during the first 15 minutes. Maybe you sliced your potato thicker than I did?
Courtney, I must have! I didn’t have that happen at all. On the second 15 minutes after the flip I had to remove a few of the outer chips that were in the hot spot in my oven, but the rest of them were fine. Hmmm. I’m glad you shared your experience. You might try turning your oven temperature down to 300.
I love sweet potato chips! I think I’d rather dehydrate than bake so that they could last longer without needing to refrigerate though!
Joquena, Using this baking method the chips dehydrate while they bake so are stable on the countertop. But if you are into a raw food diet you can totally use the dehydrator exclusively.
300 degrees worked perfectly! Thank you for the suggestion.
I use the veggie slicer attachment on my Kitchenaid Mixer–makes for real thin slices that crunch up well when cooked! Even my 1 year old likes sweet potato chips!
Carrie
Love you blog. wish I could TASTE it ALL
Ann Kellya
I am LOVING these! They’re especially good with a little heat & flavor added to the salt (red pepper, garlic powder, etc.) But they sure don’t last long. I may have to take a few hours & make a big batch one day.
Oh Angela, the sweet potato chips sounds like a dream for me as I dearly loveeeee sweet potatoes anyhow, and here I am, mouth=watering, or maybe drooling shall I say LOL I’m gonna make ’em soon as
I get my check the 3rd of March…ohhhhhh yummmmm I can almost taste them
now……..thanks bunches……. love ya, God bless you and those you love……