Preheat oven to 400 degrees f.
Mashed cauliflower green giant. For more spice sprinkle in chili powder and cumin before baking. Add the seasonings and toss to coat. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible 18 inch thick slices. Bake for about 50 minutes in total turning when needed or removing small slices first.
Preheat the oven to 400f 200c. Toss well to coat then roast. Divide sweet potatoes between 2 rimmed baking sheets. Continue to bake the sweet potato chips checking to make sure the potatoes arent browning because each oven is different.
Use a mandoline to slice the sweet potatoes to get the most even thin chips. In a medium bowl toss the sweet potato slices with olive oil until fully coated. Cut the sweet potato into inch to inch 3 to 6 mm slices. Bake about 10 12 minutes on each side turning them once until golden.
Drizzle with oil toss and spread them in a single layer on sheets. Remove from the oven and cool the sweet potato chips on cooling racks for about 5 10 minutes. In a large bowl toss the sliced potatoes with the oil salt and rosemary needles. Preheat oven to 400 degrees with racks in center and lower positions.
Preheat oven to 250 degrees f 121 c and position oven rack in the center of the oven. Spread sweet potato slices into a single layer on the baking sheets and leave space around them. On a large baking pan lined with an oven safe rack place the potatoes on a single layer. Line a baking sheet with parchment paper.
Keep an eye on the chips as they bake. Or experiment with your favorite spice combinations. Seriously this is all you need. If you have a mandolin use it.
Oven baked sweet potato chips crisps. 1 large sweet potato washed well but not peeled 1 tablespoon oil suitable for high heat such as peanut canola avocado or coconut oil. This easy recipe for crispy baked sweet potato chips from liz moody is maybe as straightforward as they come. They will crisp up a little more as they cool.
Baking on aluminum foil ensures your chips wont get stuck to the baking sheet and clean up will be fast and easy. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt crushed dried chilli flakes and freshly ground black pepper. Otherwise use a very sharp knife to get these uniformly thin. Take out of the oven and let cool completely before eating or placing in a tin or ziploc bag.