Sweet Potato Crisps

Love store-bought sweet potato chips? This homemade version is so good you may never buy them again. Just three ingredients, 30 minutes and you’ll be snacking to your heart’s content. These crisp little beauties aren’t just lookers either, they’re completely salt free with a boatload of REAL sweet potato taste. So save your gas $$$ and get slicing. Recipe adapted from CHOW.com.

Yields 2 servings.

SODIUM CONTENT: 9 mg per serving

INGREDIENTS:

1 medium sweet potato, scrubbed well
2 t. olive oil
1/2 t. paprika

DIRECTIONS:

Position two oven racks in the middle of the oven; preheat the oven to 350 degrees. Get out two baking sheets and set aside.

Slice the sweet potato into very thin rounds (roughly ~ 1/16th inch thick) using a mandolin or very sharp knife. Place slices into a mixing bowl, add the oil and paprika and toss until coated. Arrange the slices in a single layer on the baking sheets, close but not overlapping.

Place the baking sheets on the middle two racks in the oven and bake 8 minutes. Switch the baking sheet positions and bake another 7-8 minutes, until the edges of the slices begin to curl and the centers are golden brown & dry to the touch.

Remove baking sheets from the oven and place on wire racks. Cool for a few minutes before transferring to a bowl. Serve immediately or store in an airtight container for up to 3 days.

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11 Responses to Sweet Potato Crisps

  1. Vira says:

    “…or store in an airtight container for up to 3 days.” As if there will be any leftovers. Great recipe! I’m going to break out the mandolin tonight!

  2. CherylK says:

    A great idea. I’m with Vira about the leftovers…there simply wouldn’t be any left to store.

  3. These look so good right now!
    I love that color, too, Dishy – awesome! :)

  4. Christy says:

    You’re so right; These are GONE! Having made them once, I suggest doubling or even tripling the recipe if leftovers are desired. Otherwise, NO HOPE.

    Hahhah! ENJOY!

  5. Country Wife says:

    The fries look great!! Do you take the photos? They always turn out so well!

  6. Hey Dishy, any suggestions for cutting thin slices if you don’t have a mandolin? Would love to try and I’m dubious about getting thickness (thinness??) thin enough!

  7. Christy says:

    Yes, I do take all the photos – thanks so much, Country Wife!!

    Hey 2Places – I gave my mandolin away before we moved, so I was forced to use a sharp paring knife for this and it worked just fine. A word of caution: I would use the very sharpest knife you have to ensure the slices are truly as thin as possible. And be sure to keep your fingers tucked back so no boo-boos. The thickness (thinness) of my slices varied, with the paper-thin rounds almost disappearing when baked and the thicker ones (which I’d worried about) turning out just fine. As a guideline when using a knife, simply imagine getting roughly 16 cuts per inch of potato. They’ll be great, really!

  8. Donna says:

    Look so yummy. Can’t wait to try them. Your stuff all looks so good – would love to collect them on Pinterest, but I don’t see any place to pin them. Am I missing something? Thanks.

  9. Cassie says:

    I am just a beginner with this. Starting today. Because yesterday I was told I have Mineres as well. In my left ear. Only because of dizziness. Nothing else bothers me yet. But on all these recipes what are the actual serving sizes? Like for this one how many chips is a serving size. Or for the quesadilla one. How many pieces is a serving size. Thank you.

    • Christy says:

      Hi Cassie! The serving sizes vary by the recipe. For this recipe – half of the chips is the serving size. Similarly, for the quesadillas, just divide the total amount of food by servings to get the portion. So if it says “cut into quarters” and then says serves 2 – it’d be 2 pieces. That kind of thing. Hope this helps! And best of luck to you. Hang in there. Transitioning can be hard, but it’s so worth it. Best wishes, Christy

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