Searching for Baked Sweet Potato Chips

| March 30, 2011 | 10 Comments

spchips

I don’t have a recipe for you today. I don’t even really have a story. I just have a couple photos of my attempts to make baked sweet potato chips.

I’ve been working on a homemade baked sweet potato chips recipe over the past week, trying different temperatures, times and seasonings. But, so far, the results have been disappointing. I just haven’t found that sweet, crisp, salty chip yet.

But for all my attempts, I have learned some things. First, low and slow doesn’t work for these. While I did get some crisp chips that way, they were lacking in flavor — and slightly burnt. By the same token, too high doesn’t do it either.

After repeated attempts to use my food processor for the cutting, it’s clear that I will need to locate and break out the mandolin. The food processor’s thin slice blade is leaving the sweet potatoes too thick, so getting them crispy is near impossible.

Seasoning after baking seems to work better for the flavor.

spchips2

Oh, and the potato peel? I’ve tried these peeled and unpeeled and I like the nutrient-rich peel on better. But that’s just a preference, I think.

Have you ever made baked sweet potato chips? Share your tips!

Category: A Little Help, Thoughts

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (10)

Trackback URL | Comments RSS Feed

  1. Faith Kramer says:

    With sweet potato fries (not chips) I had good luck with getting them crispy by parboiling them before I oven roasted at a high heat.
    good luck

  2. I have tried sweet potato chips many, many times. Every time I tell my husband, “I need a mandolin!” and he promptly responds, “You’ll cut your finger off!” He’s probably right. But I know I’m not going to perfect my sweet potato chips without one. Grrr.

  3. Kate says:

    I am in desperate need of a mandolin, and more kitchen space in which to store it.

  4. fortycloves says:

    First you inspired me to hunt in my basement for my wok; now my mandoline! Thanks to you, my wedding gift gadgets are finally getting some use!

  5. feener says:

    i make them all the time, i don’t peel, lately i have started off by baking it for about 30 minutes first (that way the baking of the chips doesn’t take as long and easier to cut). I cut with a knife and just try to make even. then i mix some olive oil and rock salt and drizzle all over them, then i bake. i do watch them non stop b/c some will burn and i take those out ahead and just keep watching. they are delish !!!

Leave a Reply

Your email address will not be published. Required fields are marked *