Jonesing for chips + have some sweet potatoes on hand = baked sweet potato chips! Plus, I had a new OXO mandoline slicer that I wanted to test out, and it sliced like a dream. So slicing, many fast. Set it to the thickness you want and watch the slices pile up.
It did make me realize that I need some larger sheet pans, though. Teeny pans meant a lot of oven swapping.
If you have a scrubbed sweet potato sitting around, you can crank these puppies out in about 20 minutes and cover them in whatever spices you want. I tried out two in this batch: pumpkin pie spice and barbecue seasoning, the latter of which was extra yummy.
You could make them plain with a little sea salt and dip them in salsa, black bean dip, or a cinnamon/greek yogurt dip, too. Guh, so versatile.
Let’s make some chips!
- 1 sweet potato, scrubbed and sliced 1/8 inch thick with a knife or mandoline
- 1 tbsp olive oil
- Optional: 1/4 tsp sea salt or seasonings of your choice
- Preheat oven to 400 degrees.
- Divide sweet potatoes between 2 baking sheets.
- Drizzle with oil and toss to lightly coat.
- Spread them in a single layer on baking sheets.
- Sprinkle on a very light layer of your selected spices.
- Bake, flipping once, until edges are crisp, about 20-25 minutes.
- Sprinkle with more spices if desired and let sit for at least 10 minutes to crisp.