So, I think we all know that I have a thing for sweet potatoes. When we made dinner for my parents two weeks ago, I decided sweet potatoes would be the perfect side dish with our steaks, so I went off in search for a baked sweet potato chips recipe – because I wanted to have a little bit of crunch with my steak… and letsbehonest, using a mandolin seemed WAY EASIER than cutting up sweet potatoes to roast them for five people. Sadly, it took me more than 2 potatoes to get the hand of using a mandolin. (Clearly, I need to cook more.)
These are SUPER easy and SUPER tasty. Word to the wise – use parchment paper and let them cool on there – I found it was the best way to get them to crisp up! My mom used garlic salt on hers, and she thought they were really tasty – but I’m a purist and I love kosher salt and sweet potato. The great thing is, you really can season these however you like!
- 3 medium-large sweet potatoes
- 4 tablespoons of olive oil
- Kosher salt
- Peel sweet potatoes, cut in half, and slice into thin discs using a mandolin.
- Place sweet potatoes in large bowl, toss with olive oil
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Place potatoes in a single layer (it helps to have multiple cookie sheets going).
- Bake for 10 minutes. Turn sweet potatoes. Bake for 8-10 more minutes, pulling any out that start to burn.
- Season with kosher salt immediately after removing from oven. Remove parchment paper and set aside to cool.
Yum! They look fantastic. If I had a mandolin, I’d do it!
SMD @ Life According to Steph says
They look fabulous and so easy! I need to use up some potatoes.