Baked Sweet Potato Chips
Using just three simple ingredients, you can create a heart-healthy chip right at home without the grease or guilt. These chips work best if you have a mandoline to quickly and evenly slice the sweet potatoes. Truth be told, you have to play around with these to get the right thickness and cripsiness. The best advice is to make sure each slice is evenly cut. It works best when all the chips are around the same size so they cook evenly.
Use these as a snack for lunches, on the trail, or as an appetizer at your next gathering.
Takes: 50 minutes, 10 min. to prep, 35-40 min to bake
Serves 4
1 lb sweet potatoes (about 2 medium sized)
4 tsp olive oil, divided
4 tsp Desert Provisions Sonoran Sea Salt , ground to a fine consistency
Preheat oven to 300 degrees. Using a mandoline, thinly slice sweet potatoes very carefully. Mandolines are extremely sharp so use the guide when you get close to the end.
In two even batches, toss sweet potato slices with 2 tsp olive oil and 2 tsp Sonoran Sea Salt. (For this recipe, I like to grind my Sonoran Sea Salt in a heavy granite mortar and pestle or in a conventional grinder to get a finer coareness.) Toss to coat. Arrange each slice on two baking sheets. Be mindful not to overcrowd the sheets and don’t overlap slices. Bake for 35-40 minutes. I like to set my timer for 25 minutes and check in on them every 5 minutes after to make sure they don’t burn. Once the chips are crispy - they will start to curl on the ends, remove from oven. Let sit for 5 minutes. Chips will continue to bake and get crispy. If there are a few that aren’t fully crispy, put back in the oven for 5 minutes or until you reach your desired doneness.
Cook's notes: You can use sweet potatoes or yams, black japanese yams or other root vegetables for this recipe! Experiment to see what you like best. Or, better yet, make a few baking sheets of each and mix to create a healthy chip medley.
