Crispy Baked Sweet Potato Chips

Life after spring time change has been pretty neat. Madi is loving the extra sunlight and I'm loving that I can take her on a long walk or run after I get home from work around 5:30pm. The other day I caught Madi and Lily cuddling and playing together on the roof of the pump house. They're two peas in a pod.

I posted a picture of these sweet potato chips when I blogged the recipe for stuffed portabellas. These things are super easy and quick. The one kitchen gadget that makes these things a total breeze is a mandoline. You could do without the fancy tool by slicing the potatoes by hand very thinly or by using the slicing side of a stand up cheese grater. Some food processors have an attachment that does this same thing as well.

Once the sweet potatoes are sliced (I didn't even peel mine, but you are more than welcome to peel yours if you think the potato skin in gross), they just need some oil, salt, and a hot oven.

Cook them until they're crispy on the edges. I left these guys in juuustttt a little too long and a few got burned, but I just threw those ones out.

 

Crispy Baked Sweet Potato Chips Recipe:
- 2-3 large sweet potatoes, washed
- 2 tbsp olive or canola oil
- 1 tsp sea salt

Directions:
- Slice the potatoes using one of the methods listed above.
- Toss the slices with oil and salt.

- Preheat oven to 400 degrees.
- Place potato slices on a parchment lined baking sheet (parchment really works the best for this, foil or plain oil will likely leave you with chips stuck to the pan).
- Bake for 10-15 minutes, watch closely for the edges of the chips to get crispy!

These chips would be awesome served with a sour cream curry dip (sour cream, curry powder, pinch of salt). Try it out and let me know how it tastes!