Fall is upon us and sometimes we just want to cozy up in our rooms and snack all day, and that is fine. You do not need to spend huge amounts of money to satisfy your cravings when you can make your own flavorful and delicious sweet potato chips. Baked, of course, because you wouldn’t want to drench yourself in oil.
Most homes go in for sweet potatoes in the fall and you don’t always have to make fries or mash them. Sometimes make crispy healthy baked chips for your family as well.
When stored well, your sweet potato chips can last for about a week or two in an airtight container. The serving options are also endless; you can have them with any dip you want — maple mustard sauce or smoked paprika aioli or even chipotle lime dip.
What makes this recipe banging is the subtle flavors the rosemary and black pepper add to the chips.
Ingredients
Equipment
Instruments
5 Tips for best baked sweet potatoes chips
Hot, fast roast, instead of low, long bake. Bake them at a high temperature in the middle rack for about 20 minutes instead of baking them at a lower temperature for a longer period. A long, low bake (say 375°F or below) will result in tender sweet potatoes, but never crisp.
A couple of minutes less or more. Depending on the thickness of the slices and the strength of your oven, you might need to bake them a couple of minutes more or less if they look too soft or they are starting to burn. Watch them carefully because they can burn easily.
Let the sweet potato chips cool on a cooling rack for about 10 minutes after you take them out of the oven
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