Spread sweet potato slices into a single layer on the baking sheets and leave space around them.
Picnic basket cartoon. Preheat oven to 400 degrees f. Baking on aluminum foil ensures your chips wont get stuck to the baking sheet and clean up will be fast and easy. 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. Bake about 10 12 minutes on each side turning them once until golden.
Preheat the oven to 400f 200c. Divide sweet potatoes between 2 rimmed baking sheets. For more spice sprinkle in chili powder and cumin before baking. Otherwise use a very sharp knife to get these uniformly thin.
Continue to bake the sweet potato chips checking to make sure the potatoes arent browning because each oven is different. If you have a mandolin use it. Remove from the oven and cool the sweet potato chips on cooling racks for about 5 10 minutes. In a medium bowl toss the sweet potato slices with olive oil until fully coated.
They will crisp up a little more as they cool. Keep an eye on the chips as they bake. Served best warm and right out of the oven sweet potato chips are a simple wholesome snack your kids will love. 1 large sweet potato washed well but not peeled 1 tablespoon oil suitable for high heat such as peanut canola avocado or coconut oil.
On a large baking pan lined with an oven safe rack place the potatoes on a single layer. Oven baked sweet potato chips crisps. Or experiment with your favorite spice combinations. Line a baking sheet with parchment paper.
Preheat oven to 250 degrees f 121 c and position oven rack in the center of the oven. Add the seasonings and toss to coat. Use a mandoline to slice the sweet potatoes to get the most even thin chips. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible 18 inch thick slices.
Preheat oven to 400 degrees with racks in center and lower positions. 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. 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. Seriously this is all you need. Drizzle with oil toss and spread them in a single layer on sheets. Toss well to coat then roast.