Oven-Baked Sweet Potato Chips 🍠

I can’t get enough of these oven-baked sweet potato chips! They’re delicious on their own, but also incredibly versatile—you can season them with your favorite spices or use them as a crunchy topping to elevate any dish. They add a pop of color, texture, and flavor, making them the pièce de résistance of any meal.

But sweet potatoes can be tricky to work with. They have a high moisture content and natural sugars that can make it challenging to get them perfectly crisp without burning. After testing different methods, I found the best approach: salting the sweet potato slices to draw out moisture, draining them in a colander, and baking at a low temperature. This technique results in vibrant, crispy chips that maintain their beautiful orange color without turning too dark.

Science Behind the Perfect Sweet Potato Chip 🔬

Sweet potatoes are unique because they contain more moisture and natural sugars compared to regular potatoes. These two factors make achieving that perfect crunch a bit of a science, but once you understand the chemistry, it’s easy to get consistent results.

1. Why Do Sweet Potatoes Burn Easily?
   Sweet potatoes have a high sugar content, primarily in the form of sucrose. As they cook, these sugars caramelize at around 320°F (160°C) and burn above 350°F (175°C). This means that while you’re trying to get them crispy, you can end up with burnt edges if the oven temperature is too high. Keeping the oven temperature lower allows the moisture to evaporate slowly and the chips to dry out without scorching.
2. Drawing Out Moisture
   One way to reduce moisture is by salting the sweet potato slices and letting them drain in a colander. Sprinkle the slices with about 1/2 teaspoon of coarse kosher salt and let them sit for 20-30 minutes. The salt draws out excess water through osmosis, which helps the chips crisp up more evenly. Once the slices have been salted and drained, pat them dry with a paper towel to remove any residual moisture before baking.
3. The Role of Low Temperature Baking
   Baking sweet potato chips at a lower temperature (around 250-275°F or 120-135°C) is key to achieving even crispiness. At lower temperatures, the sweet potato’s moisture has time to evaporate slowly, allowing the chips to dry out and become crispy without the risk of burning.

Tips and Techniques for Success

• Uniform Slices: Aim for evenly thin slices (about 1/8 inch) using a mandoline or a sharp knife. Consistent thickness ensures that all the chips bake at the same rate, reducing the risk of some slices overcooking while others remain soft.
• Avoid Overlapping: Arrange the sweet potato slices in a single layer on the baking sheet, making sure they don’t overlap. Overlapping leads to uneven cooking and can result in soggy chips.
• Flipping and Rotating: About halfway through baking, flip the slices and rotate the baking sheets. This ensures even heat distribution, helping every chip get crispy on both sides.
• Optional Oil: Lightly brushing the slices with a small amount of oil can help with crisping, but be cautious—too much oil will make the chips greasy and reduce their crunchiness.
• Seasoning: Add your favorite spices and seasonings either before baking or immediately after they come out of the oven for extra flavor. Paprika, garlic powder, or even a sprinkle of cinnamon can complement the natural sweetness of the potatoes.

Final Thoughts

With these tips and a little patience, you’ll have a batch of perfectly crispy, oven-baked sweet potato chips that are light, crunchy, and packed with flavor! Remember to sprinkle them with kosher salt (about 1/2 teaspoon) and let them sit in a colander to drain for 20-30 minutes to draw out excess moisture for the best results. Enjoy them as a healthy snack, a side, or a stunning garnish on your favorite dishes. I hope you give this recipe a try and experiment with your own favorite seasonings. Enjoy! 🍠💫