My son and I went out to a local farm to pick some pumpkins. And, unlike most of the farms where they pick the pumpkins then lay them out in a field for you to “pick”, we were out in the real pumpkin field and cut the pumpkins we wanted off their vines. The pumpkins weren’t as ‘pretty’, but it was definitely more fun. There were 2 of the pumpkins we picked, along with some very cool large gourds.
Then, for dinner we turned to our own sweet potato harvest.
I have tried many times to make a good baked sweet potato chip. Enough times that my son no longer wanted me to try. But I told him that I thought I had the right recipe now, that we should give it one more try. Well he declared these a success and came back for seconds.
It does take vigilance, it is only a matter of a minute or so that determines whether a chip is soggy, crisp, or burnt. Since burnt is totally unwanted we erred on the side on the side on softer, but were actually able to get almost all the chips, just right. Oh, and that picture is only a sample, definitely not all the chips. One medium sweet potato makes enough chips for 2 people – plenty of chips. They filled 2 large baking sheets.
They were so good, that as I am writing this, he saw the picture and asked if I have any more. 🙂
Baked Sweet Potato Chips
adapted from Halloween Treats by Donata Maggipinto
2 medium sweet potatoes (from the garden)
2 Tbsp canola oil
Heat the oven to 400F.
Put the oil in a large bowl.
Using a mandoline or food processor, slice the sweet potatoes 1/8″ thick. Place the slices int he bowl and toss to coat with oil and some salt.
Place the slices in a single layer on non-stick baking sheets. This may take several batches to do.
Bale for 8 minutes, then flip each chip over.
For slices that are truly 1/8″ thick, bake for another 5 minutes, then check them, then may need another 2 – 3 minutes. Do not be afraid to check them often at this point. When they are done, place them on a paper towel. Sprinkle with more salt if desired.
Serve and enjoy!
Serves 3 – 4.