Don’t make your oven too hot, and don’t be distracted by kids who have managed to find the lollipop hiding spot in the pantry
That, my friends, is an oven baked sweet potato chip.
I’ve made them a few times in the past few weeks because everyone will eat them. Because they are chips, and who won’t eat chips? Aliens, that’s who.
I found the recipe for them online, but now I can’t find the original one I worked from. No matter, I’ve had to modify it anyway, because I’ve learned a couple things in making them.
- It can be easy to miss that cooked-just-right sweet spot and end up with burned sweet potatoes. Especially if your oven is 450. See the photo?
- If I brush one side with the butter/syrup mix and then go off to organize a race between Rainbow Dash and Fluttershy, the mix will have effectively soaked through so it doesn’t need to be brushed on the other side.
- The edges will burn if you wait for the center to get totally crisp. Once the edges start to look dried out, the chips are done.
- A mandoline is my slicing friend, and works best if I don’t push down too hard.
- If I do push down too hard and end up with chips that are way thinner on one side, I can overlap the chips for the thin parts don’t cook too quickly.
- I really should buy more baking sheets. I only have one.
Here’s how I make them:
- Slice one sweet potato. Thin.
- In a small bowl, mix equal amounts of melted butter (or olive oil, or coconut oil) and maple syrup (or honey or nothing, if you don’t want it too sweet). About two tablespoons of each should be enough.
- Brush on one side of the potato slices. Or just toss it all together.
- Bake in a 375-400 degree oven, for oh, about 8-10 minutes.
- Flip the slices over. Brush with more of the good stuff if you want.
- Back in the oven for 8-10 minutes more, or until the edges look dried out and crisp. Keep an eye on it!
- Take out and cool for bit, and enjoy!