There's a few notes about this recipe! I was on a mission to make the crisipiest BAKED sweet potato chips I could, and I feel I've succeeded. The spices can be played with, however, the method cannot. You need to use a mandolin slicer for even cuts; you need to bake these one batch at a time; you need to use the aluminum-parchment method; you need to space them away from each other; don't toss them in oil, the brushing is important. I've detailed all the steps below for easy follow-along. You're going to burn a few, especially the smaller ones; some will come out very crunchy, some will have a tiny bit of softness to them in the middle. Also, the longer you wait to serve them, the less crunchy they'll be, so whip up a batch to go with dinner instead of tomorrow's lunch! Sweet potato chips need salt, so don't be afraid of being a little heavy-handed with it. And most of all, have fun! —Ashley Marie
- Makes 1 bowlful
medium sweet potatoes, peeled
Mexican-style hot chili powder
- Preheat oven to 450F with the baking rack on the second highest shelf (not the highest).
- Line several baking sheets with aluminum foil, and then top with a layer of unbleached parchment paper. You can only bake one baking pan full of potatoes rounds at a time, so you may want to prepare one baking sheet, and then prepare the next while the first is baking, and so forth.
- Combine the spices and salt in a small dish and set aside.
- Cut the smaller, ugly ends off your sweet potatoes and discard.
- Using your mandolin slicer, carefully cut the potatoes into 1/8" thick rounds. It's important they're even and thin.
- Lay each potato slice onto your prepared baking sheets, leaving at least a 1/2" between each round.
- Pour the grapeseed oil into a small dish. Take a silicone pastry brush, dip it completely into the grapeseed oil, and then wipe off any excess onto the side of the dish.
- Lightly brush each potato round top with the grapeseed oil.
- Sprinkle each potato round top with a little bit of spices. Use your finger to smear it around.
- Flip the round over carefully, and repeat the steps above - brush with grapeseed oil & top with seasoning. Make sure to keep them spaced as specified too.
- Bake for 6 to 7 minutes, open the oven and, using tongs, flip each round over. Bake for another 5 to 6 minutes, watching very carefully for burning.
- Remove baking pan and put then next batch in. Using your tongs, remove the cooked batch onto a wired cooling sheet. Sprinkle with more salt if you desire.
- Serve as soon as possible.