Easy Peasy Sweet Potato Chips
I've been meaning to make this post for a while, and today's the first chance that I've had to download the photos and post them. I'm not the homesick type, but I sure am missing my kitchen and home made sweet potato chips. You see, I love me some good crispy chips, but I hate the trans fats, sodium and calories that come with store bought brands. I usually make a side of sweet potato chips to go with dinner and I enjoy every crispy bite.
Except sometimes sweet potatoes seem to go from raw to soggy to straight up burnt, so my dear hubby came up with a little trick of holding the sweet potatoes up by using a cooling rack that came with our oven.
What you need:
- 2 large sweet potatoes
- 1-2 Tbsp olive oil in a Miso bottle
- pinch of salt (optional)
- pinch of pepper (optional)
Pre-heat the oven to 250 degrees. then begin slicing the sweet potatoes (I suppose you could do this with regular spuds too) with a knife at about half a centimeter thick.
Andy lined a baking pan with aluminum foil for me and set the cooling rack into the baking pan. I then lined up the potatoes in to the rack and sprayed with olive oil (from both angles to get both sides of the potatoes covered) and sprinkled some pepper and salt on top.
Bake for about 1.5 hours, at the half way point, rotate your pans around depending on your oven to ensure even cooking. Keep an eye on them to make sure they don't burn – they tend to go from light brown to dark brown really quickly, so check them often.
One or two of my bunch still got tinged on one side, so I chucked those, but the rest were just perfect.