Fab and Frugal Homemade Chips: Sweet Potato Chips Recipe
Written by Donna on January 26, 2010 in Appetizers, Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes
Healthy! Easy! Yummy! Sweet Potato Chips
Don’t you just LOVE it when one of your favorite foods goes on sale? Yesterday sweet potatoes were 88 cents a pound at my favorite store – so I loaded up and decided to try making chips out of them since specialty chips in the gourmet section of the store are so, so spendy – about $5.00 a bag.
These turned out great and this sweet potato recipe is so easy that I was hesitant to even put it on this blog. But hey! I wanted to share these chips with all my fab frugal friends. If you’re looking for healthier super bowl snack recipes, you have come to the right place!
At the very end, you can make them either sweet or savory, depending on your mood – just season while they’re still hot with either cinnamon sugar (sweet version) or salt and a savory spice like cumin (savory version).
You can keep the oil to a minimum by spraying them lightly on both sides.
I did a search of food blogs, and most of the recipes call for frying the chips in oil. One food blogger did a “smackdown” and tried baked vs. fried and found that baking was superior, so I followed that post on Streaming Gourmet (with a few tweaks of my own) and- sure enough – they are delish!
Here’s the steps:
Preheat oven to 400 degrees (or 375 degrees convection heat).
(NOTE: Use convection heat if you have it because the chips will turn out crispier.)
Peel sweet potatoes and cut them into very thin rounds, preferably with a mandoline but a large sturdy chef’s knife will work too. Make your slices about 1/8 of an inch thick.
Lay slices on a baking sheet and spray with oil – I used olive oil, but canola would work, too. Turn slices over and spray again. Bake near top of oven for 10 minutes. Turn slices over and return to oven. Continue to check every few minutes, so chips don’t burn. Turn the chips over occasionally to help release moisture.
When slices are browned around edges, remove from oven (they will get crisper as they cool) and lay slices in a single layer on paper towels. Blot to remove excess oil. While slices are still hot, sprinkle with either cinnamon sugar or salt and a savory spice. ( I like cumin!)
That’s it! Serve as you would regular potato chips.
Other food bloggers’ adventurous chips:
Sweet Potato Chips, Half Baked
Make Your own Potato Chips, Gluten Free Goddess
Sweet Potato Chips, Furey and the Feast
– posted by Donna
You can also make homemade chips with your old (stale) corn tortillas you have lying around.
They taste great & it’s a good way to get extra life out of that tortilla stack!
mmm.. These look totally delish! And I just so happen to have sweet potatoes…what great odds.
I do so love sweet potatoes! this sounds way better than baking in a 9 by 13 with marshmallows! Thanks for this post.
I agree. Long live cumin. I don’t like sweet stuff with sweet potatoes because it seems like sweet overload.
these look great – time to get some sweet potatoes, turnips and what ever other tuber looks good -
Yes! Yes! Yes! I was thinking of trying beets next . . . what do you think?
What a great alternative and wonderful twist for the ordinary chip & dip recipes.
I’m convinced! Just saved in my a+recipe+to+try folder!