Line a baking sheet with parchment paper.
Austin reed bags price. Seriously this is all you need. Bake flipping once until centers are soft and edges are crisp 22 to 25 minutes. In a large bowl toss the sliced potatoes with the oil salt and rosemary needles. In a medium bowl toss the sweet potato slices with olive oil until fully coated.
Baking on aluminum foil ensures your chips wont get stuck to the baking sheet and clean up will be fast and easy. Preheat the oven to 400f 200c. Or experiment with your favorite spice combinations. Preheat oven to 250 degrees f 121 c and position oven rack in the center of the oven.
They will crisp up a little more as they cool. Take out of the oven and let cool completely before eating or placing in a tin or ziploc bag. 1 large sweet potato washed well but not peeled 1 tablespoon oil suitable for high heat such as peanut canola avocado or coconut oil. Otherwise use a very sharp knife to get these uniformly thin.
For more spice sprinkle in chili powder and cumin before baking. Bake about 10 12 minutes on each side turning them once until golden. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible 18 inch thick slices. Spread sweet potato slices into a single layer on the baking sheets and leave space around them.
They can take a few minutes more or less depending on how thin they are cut. Served best warm and right out of the oven sweet potato chips are a simple wholesome snack your kids will love. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt crushed dried chilli flakes and freshly ground black pepper. Continue to bake the sweet potato chips checking to make sure the potatoes arent browning because each oven is different.
Cut the sweet potato into inch to inch 3 to 6 mm slices. Bake for about 50 minutes in total turning when needed or removing small slices first. Toss well to coat then roast. Preheat oven to 400 degrees with racks in center and lower positions.
Drizzle with oil toss and spread them in a single layer on sheets. Divide sweet potatoes between 2 rimmed baking sheets. Preheat oven to 400 degrees f. Add the seasonings and toss to coat.
Remove from the oven and cool the sweet potato chips on cooling racks for about 5 10 minutes. If you have a mandolin use it. Use a mandoline to slice the sweet potatoes to get the most even thin chips. This easy recipe for crispy baked sweet potato chips from liz moody is maybe as straightforward as they come.