Hey there, sweetie!
Today I have the most mouth watering sweet potato chips to share with you…and bonus, their baked! Happy healthy dance!
Now, I love sweet potatoes. In any form.
So much so that there’s a running joke among my coworkers about my frequent sweet potato lunches. I tend to go through “food phases” with what I bring to lunch…which apparently is weird.
But hey, I like what I like and I’m a grown up so if I want to eat baked sweet potatoes or tomato basil soup every day for a month why shouldn’t I?!
Can I get an amen?!
“Alleged” weird lunch habits aside, I can promise you will love these bakes sweet potato chips! And of course, they are super simple!
Here’s what you’re gonna need:
Sweet potatoes (with or without skins, your call)
1 teaspoon old bay
1/2 teaspoon salt
Here’s what you’re gonna do:
Pre heat your oven to 250 degrees. Slice the sweet potatoes as thin as possible, using a mandolin if possible.
Lay the sliced potatoes out on a greased cookie sheet or silicon mat in a single layer.
Bake for about an hour, checking that the potatoes aren’t burning every 15-20 minutes.
This recipe is kinda finicky when it comes to time, the thickness of your slices and oven temperature variance can make a big difference in how long these little buggars take to get crispy. As long as you check them they wont burn, but don’t be alarmed if you have to let them go a little longer to get the crispy perfection you are looking for.
Once they look nice and golden remove from the oven and sprinkle with the mixed old bay and salt.
Let them cool (they will crisp up a bit once at room temp) and serve!