Baked Sweet Potato Chips

Baked Sweet Potato Chips Recipe

Whether you are making sweet potato chips in the oven or an excalibur dehydrator, it often takes a little trial and error to achieve the perfect crispy texture that you're looking for.

Why we love the Excalibur Dehydrator

Did we mention that it is amazing?

If you're looking for a way to get more fruits and veggies into your diet in snack form, dehydrating is the way to go. Besides sweet potato chips, you can make apple and banana chips, kale chips, and so much more.

Think about all the healthy guilt free snacking you can be doing! Other than thinly slicing up fruits and vegetables with a vegetable slicer, the dehydrator does the work for you without having to have the oven on for hours.

Make Sweet Potato Chips - On the Go Snacking

Without that ideal, crunchy exterior, you’re left with the equivalent of a thinly sliced baked potato.  Which, mind you, is still absolutely delicious and worthy of making, but is enjoyed in an altogether different way...probably with toppings and a fork. And although it still tastes amazing, it just doesn’t deliver that satisfying crunch you’ve been seeking.

The good news? The method used in this recipe achieves the results you want. The trade off is it takes a little while to happen, so be sure to allow plenty of time for this one. It can take up to 2 hours from start to finish, but the results are oh so worth it.

If you like to make snacks that are preserved from fresh fruits and vegetables, you'll also love our fruit leather recipe and our homemade applesauce. We're talking about delicious sweet treats. For that matter, you might want to try our apple butter--my daughter eats it on her pancakes ALL the time.

TIP: For best results, use a mandoline slicer to achieve uniformly thin slices. If you don’t have one, you can also use a sharp knife or vegetable peeler.

Special Tools:

mandoline slicer (preferably)
parchment paper

Baked Sweet Potato Chips

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Ingredients

  

• Non-stick olive oil spray
• 2 large sweet potatoes washed and peeled
• sea salt to taste

Instructions

 

• Preheat oven to 250 degrees.
• Using a mandoline, knife or vegetable peeler, cut sweet potatoes into uniform slices approximately ⅛” thick. Place on paper or clean kitchen towel to absorb excess moisture and set aside.
• Line 2 large, rimmed baking sheets with parchment paper. Spray paper with non-stick olive oil cooking spray before arranging sweet potato slices in a single layer on top. Sprinkle with sea salt.
• Place baking sheets in oven for one hour. Remove sheets and flip each chip. Sprinkle with additional salt, if desired. Return pans to oven, being sure to rotate each sheet and place on a different rack from before.
• Check on chips after 20 minutes. If they are not yet crispy, continue baking until they become crisp and golden brown. (Total baking time will vary by oven and how much moisture is in your sweet potatoes. They should be ready within another 20 – 30 minutes).
• Remove from oven and cool for 10-15 minutes before serving. Once cool, store excess in an airtight container.

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