There used to be a restaurant here in town that made the most amazing sweet potato chips. Unfortunately, they went out of business (and…I’m almost positive they fried their chips, which means they were probably NOT healthy at all).
So…I set out to learn how to make my own. And today, you can learn how to make them, too. They are delicious, nutritious and simple (though, admittedly, a bit time-consuming) to make. If you are used to having chips with your lunch or as a snack, I suggest you give these a try and see what you think!
Start with one or two sweet potatoes. If I know I’m going to be making chips, I buy sweet potatoes that are about 1.5-2″ in diameter. If you give them a really good scrubbing, you can skip peeling them…I always do!
Grab your trusty ol’ veggie peeler to make your slices. A while back, I bought a mandoline slice to make this process easier, but I’m not really thrilled with it. I can’t seem to get it to slice evenly and I always end up frustrated. I’ve had better luck with the peeler!
Anyway…slice across the surface of your potato. I usually trim off a bit of the potato’s pointy end to get things started off right.
See, nice thin slices. I love you, vegetable peeler!
Your goal is to get lots of nice, round, evenly sliced chips like this one. It’s certainly one of those practice-makes-perfect things, but you should feel like a pro by the time you’re about halfway through the first potato. And, you are just going to eat them, so they don’t have to be perfect anyway. 😉
See…there are some imperfect ones in my bowl. Lots of them, in fact. The next step is to drizzle a small bit (roughly 1/2 to 1 TB per potato, give or take) of extra-virgin olive oil on the slices and mix them all up with your (clean) hands to make sure the oil coats all the slices.
Season your slices to your liking. I enjoy just a bit of salt and pepper. Some people like cayenne. Anything goes, really!
Once you have your herbs/spices on there, mix them with your hands again.
Places slices in a single layer on a microwave-safe plate. I usually use two or three plates at a time so I can be laying slices on one plate while another is cooking. They will shrink so you can cram them pretty close together.
Microwave on high for 1:30 or so. Of course, microwaves vary, but here’s what they look like after a minute-and-a-half in my microwave. A little crispy around the edges, but still mushy in the middle.
While plate #2 is cooking for its first 1:30, flip each slice over on plate #1 and stick it back in the microwave for another 1:00-2:00, watching them carefully so they don’t burn.
You can tell that my microwave heats a little unevenly…those few in the middle got a bit over-cooked.
You’ll know they are done when they are crispy and dry-looking, like this:
THIS is a burned one…in case you were wondering.
Once they are cooked enough, I peel them off the plate and toss them on a cooling rack. Otherwise, they tend to glue themselves to the plate as they cool and can be nearly impossible to remove without breaking into shards.
Besides that, you’ll probably need to do several go-rounds with both plates to use up all your potatoes, so you’ll want to empty it ASAP so you can fill it back up with another batch!
The worst thing about these chips is they never seem to last very long in our house! Just too good to only eat a few. Good thing they are healthy!
Give these a try soon and leave a comment letting everyone know what you think. I’d love to hear any new seasoning combos you try!