Sweet Potato Chips
Crispy Sweet Potato Chips, perfect for snacking or popping in a lunchbox.
Servings: 1
Calories: 259kcal
Ingredients
- ½ (around 230g) Sweet Potato
- ½ tablespoon Avocado Oil (SEE NOTE 1)
Instructions
- Preheat oven to 170C/340F and line two baking trays and set aside. (SEE NOTE 2)
- Using a mandoline, (on the thinnest setting), slice your potatoes to produce uniform, thin rounds around 1.5-2mm thick.
- (Optional - SEE NOTE 3) Soak your potatoes in a bowl of water for 30min - 1 hour.
- Ensure your rounds are dry by placing them on a clean dish towel and patting them dry.
- Add a single layer of sweet potato rounds to the baking tray, being careful not to overlap.
- Brush, (or spray), both sides of each round with oil.
- Bake for approx 20mins, turning the potatoes halfway through the cook time. (SEE NOTE 4)
- Remove from oven and allow the chips to sit in the baking tray for a further 5 mins. This helps to crisp them up. If you have any soft chips after this, return to the oven for another couple minutes.
Notes
- I have tested this recipe with avocado oil and olive oil. Both worked well.
- What you line your baking tray with can really affect how crispy your chips will turn out. See post for more details. Foil works best followed by no liner.
- Soaking the potato draws out some of the starch which can result in crispier chips. I only noticed a marginal difference so if you don't have time you can miss this stage.
- Monitor in the last 5 mins of cooking to check that the chips are not burning.
Nutrition
Calories: 259kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 126mg | Potassium: 775mg | Fiber: 6g | Sugar: 9g | Vitamin A: 32630IU | Vitamin C: 5.5mg | Calcium: 69mg | Iron: 1.4mg