Best. Snack. Ever. Wow! These baked sweet potato chips are the perfect mix of sweet and salty crunchy goodness! I’ve never been a fan of potato chips – thankfully, I just never developed a taste for them…sweets have alway been more of a temptation for me than salty snacks. However, two things:
- If all potato chips tasted like these, I would be an addict.
- Thankfully, these are so good for you, that even if I was addicted to them, that would actually be a good thing!
There’s just four basic ingredients in these guys, and all of them are good for you.
A quick note before we get started. I used a mandoline slicer to slice the potatoes into slices that were equally thick. I have tried to make sweet potato chips before by just cutting thin discs using a knife, but they never turned out, because the thinner ones would burn and the thicker ones would be soft…I could never get it quite right. Finally, I broke down and bought a mandoline slicer on Amazon, and I’m pretty sure it’s one of the best decisions I’ve ever made. Seriously, I rank it right up there with marrying my husband. 🙂
Anyway, my recommendation for this recipe is to use a mandoline slicer rather than cutting the sweet potato using a knife. For one thing, it’s MUCH quicker, and for another, it makes the chips actually turn out the way they are supposed to! However, if you have a lot of patience and a steady hand, you could also just cut the slices suing a knife. Just be prepared for them to come out unevenly done.
BAKED SWEET POTATO CHIPS
- 1 large sweet potato
- 2 Tbsp. Extra virgin olive oil
- 1/4-1/2 tsp. garlic granules
- 1/4-1/2 tsp. sea salt
1.) Preheat the oven to 400 degrees, and line a couple of baking sheets with parchment paper. Use a mandolin slicer to thinly slice the potato into discs. I set mine at 2.5mm, and they turned out great. If you are slicing them with a knife, this equates to about 1/10-1/8 of an inch thick.
2.) Place the discs in a large mixing bowl, and add the olive oil, garlic granules, and sea salt. Toss to coat. Make sure each disc is evenly coated.
3.) Lay the discs on the prepared baking sheets with no overlaps. Bake in the oven at 400 degrees for 25-30 minutes. If you take them out and the middles are a bit soft, you can put them back in for a few more minutes. Just keep an eye on them so they don’t burn.
4.) Take out of the oven and allow to cool on the baking sheets for at least 5 minutes.
5.) Transfer to a bowl to serve, or to an airtight container to store.
Like I said, Best. Snack. Ever. You will love these! Enjoy! 🙂