Another homemade chips that I like to make are sweet potato chips. I like it because I like the taste and that I think I got it down on how to make the chips crispy and not leathery. I have to employ the help of my food processor, since my mandolin slicing thinness is about 2 mm thick. With the food processor, I was able to get 1 mm thickness or a little less. Albeit it took about almost two hours in the baking process, but I still like to make these chips.
All I needed was a sweet potato, olive oil, and sea salt.
I set my food processor slicer to number 2.
Then, I made sure that I could put the sweet potato into the food processor feed tube.
So I had to slice off the side of the sweet potatoes, until they fit into the food processor feed tube.
Then, I just pushed the on button and helped the sweet potato with the pusher.
See how thin it is?
Within minutes, I got a full bowl of sweet potato slices.
Then I put some of them into a mixing bowl and drizzled olive oil. And the same deal as with kale chips, I had to make sure that every single slice was coated with olive oil.
Once the sweet potato slices were coated with oil, I put them on a non-stick cookie sheet and sprinkled on some salt.
In a preheated convection oven to 250F, I baked them for an hour. After an hour, I flipped the sweet potatoes over.
I baked them for another 45-50 minutes, until they were brown and crispy.
After they cooled, I put the chips into a mason jar, and the mason jar kept the chips’ crispiness.
Thank you Dana for sharing the recipe!
Print recipe here.
Sweet Potato Chips
Recipe courtesy: Minimalistbaker.com
Slice the sweet potato using a mandolin or food processor, about 1 mm thickness or less.
Drizzle sliced sweet potato with olive oil.
Sprinkle with salt.
Bake for 250F for 2 hours, flipping the chips half way.
Let chips cool completely before storing them in an air tight container.