- Peel and cut sweet potatoes into thin, even slices. It’s about 1/16″. Which, in laymen terms, is very thin.
- Place slices on paper towels, not overlapping, and sprinkle with salt. (The salt helps draw out extra moisture. Getting as much moisture out as possible will help the chips crisp up. Excessive moisture results in soft chips, which is an oxymoron.)
- Let the chips set for 15 minutes. Don’t rush this part, work in batches if you need to be constantly busy.
- Preheat oven to 325 degrees.
- Blot chips dry with a paper towel. (Sprinkle with additional salt if desired.)
- Place chips in a single layer, not overlapping on a silicone baking mat. I use a silicone baking mat because it doesn’t require me to use cooking spray.
- Get two baking sheet prepped; you’ll be working in batches. Simultaneously, one batch will bake while one batch cools. Bake for 8 minutes and remove from oven and allow to cool 8 minutes. While the first batch is cooling, bake the second batch 8 minutes.
- Each batch will bake for 8 minutes, cool for 8 minutes, and bake an additional 8 minutes. The baking-cooling-baking cycle helps crisp up the chips.
- After each batch bakes the second time for 8 minutes, remove from mat and all to cool completely.
I don’t over salt the chips because I usually serve them with a dip or bbq sauce.
Vegetable chips are an art form. They take trial and error. 50 people following the same recipe will get 50 different results. Variations in how thin you slice the chips, your oven, etc. will impact the crispness.
Once you’ve found the method that works for you and your kitchen, stick with it.