The recipe involves a trial and error methodology to achieve its perfect crispy texture of this baked potato “chips.” And obviously without that coveted, crunchy exterior, you’re left with something which is nearly equivalent of a thinly sliced baked potato.it might be mouth-wateringly delicious but wont serve your crunch cravings.
By the way chill out as the method described here will give you the perfect results. The trade-off is that it will takes a little while to happen, so be sure to allow plenty of time for this one. It can consume to 2 hours of your life but believe us its worth it.
PRO TIP: use a mandoline slicer to get perfect uniformly thin slices. If case you don’t have one a sharp knife or vegetable peeler can also do the job.
Non-stick olive oil spray
2 large sweet potatoes washed and peeled
sea salt, to taste
mandoline slicer (preferably)
Preheat oven to 250 degrees.
Wit the help of amandoline, knife or vegetable peeler, cut sweet potatoes into uniform slices to a thickness of about 1/8”. Now place these slices on paper or clean kitchen towel to absorb excess moisture and let it set aside.
Next is to line 2 large, rimmed baking sheets with parchment paper. Spray some non-sticky olive oil on the parchment paper before arranging the layer of potato slices linearly. Sprinkle some sea salt over it as per taste.
Now place the baking sheets in oven for an hour. Remove these sheets and flip each chip. Sprinkle with additional salt, if desired. Return pans to oven, being sure that you rotate each sheet and place it on a different rack from before.
Check on chips after a span of 20 minutes. If they aren’t crispy, continue baking until they become crisp and golden brown. (Total baking time may vary by oven and how much moisture is present in your sweet potatoes. They should be ready within a span of another 20 – 30 minutes). Remove from oven and let them cool for about 10-15 minutes before serving. Once it has cool down serve it with some sauces, and don’t forget to store it in an air tight container.