Ingredients
Method
- 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.
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.
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.