When you live with J, a bag of chips in the pantry is guaranteed. It’s not always the best snacks to keep on hand so I’ve trying to come up with different health snacks. This one seem to have won J’s interest.
I don’t know why I only discovered how to make these now. But we’re obsessed! It took a lot of trial and error but I think I’ve finally nailed it!
October 19, 2017
May 1, 2017
April 19, 2017
April 15, 2017
Sweet Potato Chips
Thinly slice sweet potatoes with a mandolin. If you don't have a mandolin, slicing it with a sharp knife will be fine. However, using a mandolin will just save you so much time and effort. You will also end up with uniformly sliced potato chips.
Line a large baking sheet with parchment paper or foil (this is just to save you all that extra cleaning). Place a oven safe baking rack (or a cooling rack) on top of the baking sheet.
Spread out the slices of potato on top of the rack.
Drizzle a light layer olive oil or coconut oil on both side of each slice. Try and avoid putting too much oil or else you will end up with soggy chips - yuck!
Bake in oven for 20 mins. Flip then bake for another 20 mins. If you do end up with some soggy chips, continue you bake for a little longer. Do this in intervals of 5 mins until you get the crispness you prefer.
Let cool on the same cooling rack and season with touch of sea salt or your favourite spices!