Ingredients
- 1 large sweet potato (approx. 2 cups sliced, 16 oz / 450g)
- 1 tbsp. extra virgin olive oil (0.5 oz / 15g)
- 0.1 to 0.2 tsp. fine sea salt (0.05 oz / 1.5g)
Step-by-Step Instructions
- Preheat your oven to 300°F (150°C).
- Scrub the sweet potato (16 oz / 450g) thoroughly and carefully slice it into thin, uniform rounds to ensure even baking.
- Toss the sweet potato slices together with 0.1 to 0.2 tsp. (0.05 oz / 1.5g) salt and 1 tbsp. (0.5 oz / 15g) extra virgin olive oil in a large mixing bowl until every slice is evenly coated.
- Arrange the lightly oiled slices in a single layer on a large cookie sheet or baking pan, making sure they do not overlap.
- Bake for about 1 hour, flipping the slices every 15 minutes, until they are thoroughly crispy and beautifully browned.
Nutritional Information
Note: The following nutritional values are approximate and calculated per serving, assuming the recipe yields 2 servings.
- Calories: 250 kcal
- Carbohydrates: 43 g
- Protein: 3.5 g
- Fat: 7 g
Pro Tips
- Use a Mandoline Slicer: For professional-level results, use a mandoline to slice your sweet potatoes. Consistent, paper-thin slices ensure that every chip bakes at the exact same rate, preventing some from burning while others remain soggy.
- The Cold Water Soak: Soaking the raw sweet potato slices in cold water for 30 minutes draws out excess starch. Just be sure to pat them completely dry with a clean kitchen towel before tossing them with olive oil—moisture is the enemy of crispiness!
- Give Them Space: Never overcrowd your baking sheet. If the slices overlap, they will steam instead of roasting. Use two large cookie sheets if necessary to guarantee a single, breathable layer.
- Watch the Sugar Content: Sweet potatoes have a naturally high sugar content, which means they can go from perfectly caramelized to burnt in a matter of minutes. Pay very close attention during the last 10 to 15 minutes of baking.
Frequently Asked Questions (FAQ)
Why did my roasted sweet potato chips turn out soggy? Soggy chips are usually the result of three common mistakes: cutting the slices too thick, failing to dry the potatoes thoroughly after washing, or overcrowding the baking sheet. To get them perfectly crisp, ensure they are sliced paper-thin, patted completely dry, and arranged in a strict single layer on the pan.
Can I store leftover homemade sweet potato chips? While these chips are absolutely at their best when eaten fresh out of the oven, you can store leftovers. Let them cool entirely, then place them in an airtight container at room temperature for up to 2 days. If they lose their signature crunch, simply reheat them in a 300°F (150°C) oven for 5 to 10 minutes.
Do I need to peel the sweet potatoes before making chips? No, peeling is completely optional! Keeping the skin on not only saves prep time but also adds a rustic texture and provides extra fiber and nutrients. Just make sure to scrub the potatoes vigorously under cold water to remove any dirt before slicing.
What other seasonings can I use on sweet potato chips? While extra virgin olive oil and sea salt are a classic combination, sweet potatoes are incredibly versatile. For a savory kick, try tossing them with smoked paprika, garlic powder, or fresh rosemary. If you prefer a sweeter profile, a dusting of cinnamon and a tiny pinch of nutmeg work beautifully.
