Sweet Potato Chips

I promised I would explain how to make the sweet potato chips pictures in the above photo from "Meatless Sloppy Joes".  I think I may have explained them before, but I will do a separate posting here just to be sure.

This is another time where a mandolin could prove useful. The key is to slice them consistently, so they cook at the same time.  I scrub the outside of the potato first to be sure they are clean.  Then get a sharp knife and start cutting about 1/8" slices.

I have an olive oil mister that you pump to emit a nice even spray of oil.  If you don't have one of these, then put a LITTLE bit of oil in a bowl and toss your slices to coat them.  There is no need to blot the slices with a paper towel to take out the moisture.  These aren't as starchy as a regular potato.

Then place them on a baking sheet and season one side with salt & pepper.  You could also use a little cayenne to add a kick; but we prefer them with just salt & pepper.

Put them into a 350-degree oven for 15-20 minutes.  Then take them out and carefully flip each one over.  I give the other side a quick spray of oil and another seasoning of salt & pepper.  Then back into the oven for another 15-20 minutes.

Check on them to be sure they aren't burning.  If you have thinner slices, they might burn.  Otherwise the ideal thickness will crisp up in the oven.  The won't be as crunch as a fried chip, though.  And some of your larger slices might be more like flattened-out potato wedges.  But we like them either way.

We make these all the time.  And a few people I have showed this recipe to now make them one their own.  If you like sweet potato fries, give this a shot.