In an attempt to eliminate omega-6 fatty acids and the possibility of gluten contamination of prepackaged goods, I went through a crazy fry-everything-in-coconut-oil phase a couple months ago and ended up with some pretty tasty snacks – cinnamon apple chips, plantain chips, sweet potato chips, butternut-squash-chip-fail, and onion straws just to name a few. They were all fantastic (except for the butterNOT chips) but they took forever to fry since coconut oil has a low smoke point (around 350*), so it literally took an entire afternoon slaving over the stove top babysitting bunches of bubbling batches. So, now I bake my chips. It’s faster, easier, healthier, less messy, and you have the freedom to roam the house.
I’ve tried every temperature increment between 300-450*, and low and slow seems to be the trick with these guys – any higher and they burn before they crisp (set a timer!). This technique works for any other root vegetables, but baking times may need to be adjusted.
Baked Sweet Potato Chips
1 Sweet Potato
1-2 tbsp Olive or Coconut Oil
Preheat oven to 300*.
Slice the nobby end off one side of the sweet potato and then slice very carefully into thin 1/8 inch round slices with a mandolin or a very sharp knife.
Toss potato rounds and olive oil together in a mixing bowl, spread in a single layer on a baking sheet (or two), and then sprinkle with salt.
Bake for 25 minutes, flip chips and rotate pans in oven if you notice uneven browning, and bake until lightly browned – about 15 more minutes (they’ll crisp once cooled). Dark coated pans will bake/burn more quickly!
Store in an airtight container at room temperature for 3-4 days.