I LOVE sweet potatoes – in pie-form, french-fry form, casserole-form, and in chip form. In the interest of making some healthier food choices, I decided to give this recipe for homemade sweet potato chips a try. I don’t think I’ll ever go back to regular potato chips again! This is a big statement, I know, but once I fiddled and tweaked with making these at home, I don’t see much reason – other than obvious convenience – to buy a bag of chips again. When I want to satisfy that salty craving, these chips do just the trick.
1 ½ pounds sweet potatoes, peeled
⅓ cup extra virgin olive oil
1 tablespoon sea salt
2 teaspoons ground cinnamon
1 teaspoon black pepper
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Set the mandolin to its thinnest setting. Slice into thin rounds. Place sliced sweet potato into a large bowl.
In a separate bowl, mix olive oil, salt, cinnamon, and pepper until well combined. Pour seasoned oil mixture over the potato slices and toss until evenly coated.
Spread slices onto the prepared baking sheets into a thin even layer, leaving a small amount of space between each slice.
Bake for 10-12 minutes then flip and bake for another 10-12 minutes until edges are crisped and chips are golden in color.
Cool chips on a cooling rack. Once completely cooled, the chips may be stored in an airtight container for about 1 week.