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Sweet Potato Chips Recipe

Sweet Potato Chips
Difficulty: Easy | Total Time: 30 mins | Active Time: | Makes: 8 to 12 servings as an hors d'oeuvre

Crisp, sweet, and without a hint of grease, these chips are perfect for dunking in aioli or just eating by themselves.

Game plan: The chips are best the day they are made but are still delicious for up to 2 days when stored in an airtight container at room temperature.

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

INGREDIENTS
  • 4 teaspoons vegetable oil
  • 1 1/2 pounds Garnet sweet potatoes, cut into 1/8-inch rounds
  • 2 teaspoons distilled white vinegar
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
INSTRUCTIONS
  1. Heat the oven to 450°F and arrange the racks in the upper and lower third. Coat 2 baking sheets with 1 teaspoon of the oil each; set aside.
  2. Place sweet potatoes in a large bowl, drizzle with vinegar and remaining vegetable oil, sprinkle with salt and pepper, and toss to coat. Evenly divide potatoes between the prepared baking sheets, spreading in a single layer. Bake, rotating the pans halfway through, until the chips are browned and the edges are crisp, about 25 minutes.
    Write a review | 5 Reviews

  • Trick to make them extra crispy: After you've cut the potato, soak the pieces in cold water for 20-30 minutes before continuing. Drain well and pat dry.

  • I've tried frying them in peanut oil, very tough to get them crisp without burning them when sliced on my mandolin's thinnest setting. I'm going to try making waffle fries next to see if that works any better.

  • So I used a mandolin to cut the sweet potato pieces, and maybe they came out a tad thinner than 1/8", but not by much. After 15 minutes, almost all of them were burnt black :(

    I decided to leave them at about 10-12 minutes total. They aren't coming out of the oven as crispy (as I type this) but I'm hoping the cooling process hardens them a bit.

  • I make a pecan-maple syrup-dijon mustard dip for my sweet potato fries. Mix 1 part finely ground pecans, 2 parts maple syrup, and 2 parts mustard (or tweak to taste). Salty, tangy, sweet, and nutty. Delish!

  • I am going shopping for a sweet potato - right NOW!!!!!

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