Light and crispy, homemade sweet potato chips!
What child doesn’t like chips? Right? I tried making sweet potato chips THREE times! First time, they turned black almost immediately (cooked at 425). Second time, not cooked long enough.. too chewy (at 250). Third time was a charm (except for the part where I grated my finger prepping the potatoes). Other than that..wink.. these couldn’t be easier.
- Take a sweet potato
- Grate or cut thin slices
- Place on baking sheet and slightly salt
- Bake at 250 for 1 hour (moving the potato slices around every 15 minutes.)
- There is a fine line between not cooked enough and burned. If you can land at that crispy- still orangish brown stage… They are delicious.
- If you don’t cook them long enough, they are chewy, and my kids didn’t like them. The crispier for us the better!! And at crispy… MMMMM..MMMM
These sweet potato chips make a delicious lunch side or snack. You can make ahead and store in an airtight container or baggies.
- They contain Vitamin A!! 262% of the Daily Value in ONE small sweet potato!!
- High in Vitamin C. 29% of the Daily Value in ONE small sweet potato!!
- Beta – carotene 23,018 mcg!! (I don’t think there is a Daily value for beta carotene, but 23 thousand mcg seems like plenty!)
Twice as high in fiber as regular potatoes
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