Drizzle with oil toss and spread them in a single layer on sheets.
Korean rice cooker. Or experiment with your favorite spice combinations. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt crushed dried chilli flakes and freshly ground black pepper. Continue to bake the sweet potato chips checking to make sure the potatoes arent browning because each oven is different. Keep an eye on the chips as they bake.
Oven baked sweet potato chips crisps. Preheat oven to 400 degrees f. Otherwise use a very sharp knife to get these uniformly thin. Bake about 10 12 minutes on each side turning them once until golden.
Toss well to coat then roast. Use a mandoline to slice the sweet potatoes to get the most even thin chips. In a medium bowl toss the sweet potato slices with olive oil until fully coated. Cut the sweet potato into inch to inch 3 to 6 mm slices.
Line a baking sheet with parchment paper. Bake flipping once until centers are soft and edges are crisp 22 to 25 minutes. Seriously this is all you need. Take out of the oven and let cool completely before eating or placing in a tin or ziploc bag.
Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible 18 inch thick slices. If you have a mandolin use it. Baking on aluminum foil ensures your chips wont get stuck to the baking sheet and clean up will be fast and easy. Served best warm and right out of the oven sweet potato chips are a simple wholesome snack your kids will love.
Divide sweet potatoes between 2 rimmed baking sheets. Preheat the oven to 400f 200c. On a large baking pan lined with an oven safe rack place the potatoes on a single layer. In a large bowl toss the sliced potatoes with the oil salt and rosemary needles.
Preheat oven to 250 degrees f 121 c and position oven rack in the center of the oven. Preheat oven to 400 degrees with racks in center and lower positions. Add the seasonings and toss to coat. This easy recipe for crispy baked sweet potato chips from liz moody is maybe as straightforward as they come.
They will crisp up a little more as they cool. Remove from the oven and cool the sweet potato chips on cooling racks for about 5 10 minutes. Bake for about 50 minutes in total turning when needed or removing small slices first. 1 large sweet potato washed well but not peeled 1 tablespoon oil suitable for high heat such as peanut canola avocado or coconut oil.