Homemade Sweet Potato Chips
Fancy some crisps but you had made a resolution to never buy store-bought crisps or chips? Fret not. You can also use this sweet potato chips recipe on almost any of your favourite squashes or vegetables to turn them into chips; feel free to adjust and customize your herbs accordingly. The trick is to thinly slice them; to do this successfully with a knife, you will need a sharp knife.
I used a knife for this recipe. I’ve got a confession to make: I am too lazy to clean the mandolin afterwards. If I used a mandolin, I would have to use a knife for the remaining potato anyway!
I had cut a few slices a bit on the thicker slice just to taste test. I would say, some pieces could be on the softer side. So, if you prefer crispy chips, thinner slices are the way to go.
Safety First!
If you are using a mandolin, be sure to secure your sweet potato with the guard. Never attempt to slice your potato without the guard — the cut can be quite deep and it could take over a week to heal.
This is a fun recipe to make. Honestly, I had to smack my own hands (and my husband’s) because more chips were vanishing with each shot. The mixture of coarse sea salt with oregano infused olive oil combined with the crispiness of the sweet potato chip — who would have known flavours can be packed into fun-bite sizes?
It’s best to dig in while it’s warm and fresh! It can be stored in an airtight container for up to 3 days.
Note: If you don’t have a mandolin, you can also use a vegetable peeler. Just know that it’s going to take a really long time to peel tiny slices. Your pieces will most likely be a lot crunchier after baking and you could get away with adding less olive oil.
For a fun colour and healthy combination, I would totally do a mixture of carrots, beets, purple yams and sweet potatoes next time! Now, we can safely enjoy sweet potato chips without having to worry about commercial preservatives on the ingredient labels. While the chips aren’t soft enough for the baby’s consumption, this could make a great toddler snack. I mean, toddlers can be fussy about presentation. Junk food is fun food. Am I right?
For another recipe where sweet potato is used, check out: yellow chicken curry
- 1 sweet potato large, washed and unpeeled
- 1 tbsp olive oil
- 1 tsp oregano
- 1/2 tsp sea salt coarse
- 1 tsp black pepper
- Preheat oven to 225F. (107C) Thinly slice the washed sweet potato with either a sharp knife or a mandolin (with a guard).
- In a medium sized bowl, add sweet potato slices, olive oil, salt, pepper and oregano and use a wooden spoon to mix. Mix well so that the sweet potato slices are evenly coated with olive oil.
- Using 2 to 4 cookie sheets, lay the slices evenly on each cookie sheet -- try not to overlap each slice. Bake in the 225F oven for 2 hours. Turn the oven down to 195F and bake for 30 minutes.