Baked Sweet Potato Chips

I've made several attempts and baked vegetable chips because the concept of eating a vegetable in the form of a "chip" intrigues me.  For some reason eating vegetable chips are much more appealing to me than eating raw vegetables.  They are the perfect compliment to burgers and soups and all kids of sandwiches.  I've had my fair share of baked vegetable frustrations in the past - remember the zucchini chips? - but I refuse to concede the battle.  I will not rest until I conquer this homemade baked vegetable chip quest.  My latest recipe came from the minimalistbaker.com.  He posted a recipe for baked sweet potato chips on his blog that I was just sure that I could recreate. 

Baked Sweet Potato Chips

Ingredients

• 2 large organic sweet potatoes
• 1-2 Tbsp olive oil
• pinch of salt (optional)

Instructions

Preheat oven to 300 degrees.  Rinse and dry your sweet potatoes and slice them as thin as you wish. (I used a mandolin.  I sliced half with the thin blade and half with a slightly thicker blade.)

Toss your slices in a bit of olive oil and a sprinkle of salt.

 
Lay out in a single layer on baking sheets and bake for 1.5 to 2 hours, flipping at least once or twice to ensure even cooking. You may also need to rotate your pans around depending on your oven. Be careful not to burn – they tend to go from light brown to dark brown rather quickly so check often.

Remove once crisp and slightly golden brown. They shouldn’t be too dark.  Serve immediately as they are best when fresh. Will keep for a day or two after cooking.

The thinner chips were a little hard to cook to crispy without overbrowning.  

The thicker chips were much more evenly browned.

I am sorry to say that my quest for delicious homemade baked chips continues.  These chips were not the delicious, satisfying snack that I hoped that they would be.  The thin ones were really hard to get  crispy without getting them too brown.  The thicker chips were too thick and went chewy within an hour of taking them out of the oven.  Oh well, the search continues for a great baked vegetable chip.  If you have a recipe, send it to me.

Ciao!

Baked Sweet Potato Chips
Baked sweet potato chips that are incredibly flavorful and crispy. Perfect alongside sandwiches, burgers, chili and the like.

Author: Minimalist Baker

Ingredients

• 2 large organic sweet potatoes
• 1-2 Tbsp olive oil
• pinch of salt (optional)

Instructions

1. Preheat oven to 300 degrees.
2. Rinse and dry your sweet potatoes and slice them as thin as you wish. (I used a vegetable peeler with half of the batch and a knife with the other half and I much preferred the knife-sliced batch. They came out slightly thicker, making them just as crispy but far more substantial.)
3. Toss your slices in a bit of olive oil and a sprinkle of salt. Lay out in a single layer on baking sheets and bake for 1.5 to 2 hours, flipping at least once or twice to ensure even cooking. You may also need to rotate your pans around depending on your oven. Be careful not to burn – they tend to go from light brown to dark brown rather quickly so check often.
4. Remove once crisp and slightly golden brown. They shouldn’t be too dark.
5. Serve immediately as they are best when fresh. Will keep for a day or two after cooking.

Nutrition Information

Serving size: 3 servings; per serving Calories: 198 Fat: 9.5 g Saturated fat: 1.4 g Carbohydrates: 27 g Sugar: .5 g Sodium: 9 mg Fiber: 4 g Protein: 1.5 g