Baked Sweet Potato Chips

This post is for our friends at Your Neighborhood Produce!

 

Recently our friends at Your Neighborhood Produce held their own version of Iron Chef to see what incredibly yummy creations could be made out of the weekly baskets.  My submission included Brown Sugar and Cinnamon Baked Sweet Potato Chips.  Below is the recipe.  Enjoy!

Step 1: Scrub the potatoes, do not peel, leaving it on helps keep the shape of the chip. Preheat the oven to 275* and line two baking sheets with parchment paper.

Step 2: Thinly slice the potato.  I used a mandolin, if you have a steady hand and a sharp knife that will work just as well.  The width of the slice is purely your decision.  I like them really thin, it helps them crisp up during the baking process.

Step 3: Pour all of the slices into a large bowl and coat with olive oil.  At the time I made my submission we only had canola oil in the house and you can't tell the difference.  In addition to the oil, add cinnamon and brown sugar.  You can use a spoon to mix it all up but I like using my hands.  With my hands it is easier to tell if everything is evenly coated.

Step 4: Layer the chips on the baking sheets.  Try not to overlap them, when this happens it will take those areas longer to bake.  Cook for approximately 25 minutes and then flip the chips.  When I checked them I decided I wanted to add more cinnamon and sugar, again, it's to your own taste. Cook for at least an additional 25 minutes and check.  Depending on how your oven cooks the chips may need to stay in for awhile longer.

Step 5: Allow chips to cool on the baking sheets.  They may still be soft when done cooking, they will crisp up a little as they cool off.  Baked sweet potato chips can be stored in an airtight container at room temperature for up to 3 days but I doubt they will last that long.  Enjoy!

-Adena