These easy-to-make, oven baked sweet potato chips are soooo delicious served with roasted garlic & vegan sauce, alongside a salad . . . or why not, for the best experience ever – in this (recipe soon to come) delicious oven baked sweet potato feast recipe.
All you need are some sweet potatoes and a little bit of olive oil. And a bulb of garlic to accompany them!
First, peel the sweet potatoes, then slice them into evenly-sized chips and leave to soak in a bowl of cold water.
Soaking them brings out some of the starch and help to stop the chips from going soggy when you bake them. Leave them to soak for about 45 minutes. You’ll see that the water turns cloudy after a little while.
Drain the sweet potatoes and dry thoroughly. I use a tea-towel to wrap them in and shake and rub until the towel’s wet and the sweet potato chips are dry.
Dry the bowl and return the chips to the bowl. Pour on a little bit of olive oil and mix the chips around until they’re all a coated in olive oil.
Pre-heat the oven to 200ºC. Place the chips in a baking tray which you’ve lined with baking paper. If you don’t use paper, the chips stick to the bottom of the baking tray and get squashed when you turn them. So it’s worth using paper if you have some, but not absolutely essential. It also keeps the washing-up to a minimum!
Lay the chips out so that they aren’t covering each other. The more space, the crispier they get, but I always want to make too many chips so they’re always a bit over-crowded!!
I like to put a whole garlic clove into the baking tray to roast alongside the sweet potato chips. You may have to take out the garlic a before the chips, to avoid it from burning. You want the garlic to be soft but if it goes over, it starts shrinking inside (not tasty) and then it burns, and then it’s for the bin!
Put the sweet potato chips into the oven and leave alone for 15 minutes. Check them, and as long as they’re beginning to looked cooked, flip them over to the other side.
Return to the oven and leave for another 15 minutes. The total time will vary, depending on the sweet potato you use, the size of the chips and the power of your oven. As a rough guide, they should be ready anywhere from 30 to 45 minutes.
Once they’re looking cooked to your satisfaction, remove them from the oven and place on the plate ready to be guzzled.
Take the garlic and squeeze out each clove of garlic onto the chips (you probably won’t need the whole bulb but you can use half).
You can also now sprinkle with salt and black pepper. Use as much of the garlic as you like and keep the rest for using with any food at a later moment. It’s just delicious!
Yummy, no-hassle, sweet potato chips
10 minPrep Time
35 minCook Time
45 minTotal Time
- 3 sweet potatoes
- olive oil
- 1 bulb garlic (optional)
- salt & pepper for serving
- Peel the sweet potatoes
- Chop into evenly-sized chips
- Soak in cold water for 45 minutes
- Dry the chips thoroughly.
- Put into a large bowl and pour in a tiny bit of olive oil.
- Mix the chips around so that each one is coasted in the olive oil. You don't want any surplus oil, just enough to coat the sweet potato chips.
- Line a baking tray with baking paper.
- Lay the chips out on the baking paper, taking care to space them apart as much as possible.
- Add 1 bulb of garlic to the tray.
- Bake on 200º for 30-45 minutes
I love sweet potatoes, no matter how they’re cooked – boiled, mashed, oven baked, microwaved or oven-roast chips!
But, if you know someone who doesn’t particularly like sweet potatoes, I dare you to make them the sweet potato feast recipe using these chips and I’ll bet you they’ll love it.
If you have any questions or thoughts on these easy, oven baked sweet potato chips please leave me a message!