Baked Sweet Potato Chips
(Used in this project: Rectangle Labels in Filigree style and Small Window Tin-Tie Bags.)
I’m a little obsessed with sweet potatoes. I use them year-round in all sorts of recipes, from delicious desserts to savory snacks, and I’m always on the lookout for new ways to prepare them. That’s why, after reading that sweet potatoes make excellent candidates for homemade baked chips, I was totally thrilled. Not only am I obsessed with sweet potatoes, but I have a fondness for chips, and sweet potatoes are a much healthier option than most potato chip offerings you find at the store.
After doing a little experimentation of my own, I found that I get the best results from my chips when I bake them at a high temperature for 10-20 minutes until the edges are golden brown. Some folks, however, swear that cooking them at 200 degrees F for a few hours is the only way to get a truly crispy end product. Personally, I think results will vary depending on your oven, so feel free to test different settings until you find what works best for you.
Finally, sweet potatoes can be a bit difficult to work with. Their tough meat makes it hard to cut consistently thin slices, so a mandolin would probably work best if you have one. I don’t, so I had to make due with a knife, and some oddly thick pieces, but my chips still turn out super tasty, and make a great on-the-go snack.
Baked Sweet Potato Chips
• 2 sweet potatoes
• 2-3 tablespoons olive oil
• Salt & pepper, to taste
• Taco seasoning or cayenne pepper, to taste (optional)Preheat oven to 400 degrees F, and line two baking sheets with parchment paper or silicone mats.
Cut the potatoes into thin slices using a knife or mandolin (mandolin works best). Place the skins in a bowl, and add the olive oil. Toss until all the potato pieces are coated, and arrange on your cookie sheets in a single layer. Sprinkle evenly with salt, pepper, and cayenne pepper.
Place in the oven, and check after ten minutes, and then every five minutes after until the edges are golden brown and the slices are crunchy. Remove from oven, and allow five to ten minutes before serving.
To package, wait until the chips have cooled to room temperature, and store in a bag for 1-2 days. I used small tin-tie window bags, and attached my personalized labels in the style Filigree.
Used In This Project:
- Rectangle Labels • I chose the “Filigree” style in Spice.
- Small Window Tin-Tie Bags • I chose the small size in White.
More homemade gift ideas from Lindsay:
Garden Fresh Pestos Marshmallow Kisses Homemade Ranch Dressing Homemade Guacamole
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Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.
So yummy!!!