For my family, homemade chips are a healthier choice for sure! Sweet potatoes are lower on the glycemic index than regular potatoes so they won’t spike my daughter’s blood sugar as much, and I can control the amount and type of oil used in their production.
Start by cutting the sweet potatoes quite thin. As thin as you can without them being completely transparent – probably about 1/8″ if possible. A mandolin makes this job a snap. I’d love to get one – then maybe I could make them as fast as my four girls eat them!
Add the sweet potato slices to a large bowl and drizzle in about 1 tablespoon of olive oil – enough to lightly coat each slice. give the potato slices a good toss, while adding any seasoning you’d like to the bowl. I’ve made a savory version with salt, rosemary and cumin and I made a sweet version with a very light sprinkling of cinnamon and brown sugar. Not the best everyday choice,I know, but makes a tasty occasional treat.
Lay slices out in a single layer on a baking pan and slowly bake at about 250 degrees for 2 hours or until chips are nice and crispy.
Since they take some time to bake, I usually make several pans at a time. (They still never last longer than a day). Part of the fun of homemade chips is coming up with your own favorite seasoning blends. So many seasoning possibilities! So little time!