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.
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!
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.