Vegan Mofo Day 26: Sweet Potato Chips

I’ve come to the conclusion that unless you use a deep fryer, there’s absolutely no way to get sweet potatoes crispy.

I came across a recipe for sweet potato chips in Vegetarian Times, which sounded pretty awesome to me, but due to the requirement of a dehydrator, I was unable to make them. Well, I figured to hell with that, I’m going to make them anyway!

I got my sweet potato and my sharpest knife and went to town trying to cut pieces as thin as I could….which without a mandolin, isn’t very thin. I think I got them to about 1/8 an inch or maybe a little less. I read online somewhere that if you soak the potatoes beforehand then it helps with making them crispier, so that’s what I did. It got a lot of starch out but as for making them crispier I don’t think it made a huge difference. I’m going to add it in the instructions anyway but feel free to skip it if you’re pressed for time. Once soaked, I dried them off, coated them in oil and spices and baked them.  The edges did turn out a little crispy, especially the ones that were just starting to burn a little but the centers stayed soft, not quite what I was hoping for but still darn tasty. These don’t taste any different then sweet potato fries but I thought they were funner to eat (yes, I said funner). I liked the texture a bit better as well; although you still get some softness, they’re a lot thinner, so the ratio of crispy to soft is more like 50/50 compared to 10/90. The best thing about these sweet potato chips is that they make one hell of a topping for a Panini! But you’ll have to wait until tomorrow for that one.

 Sweet Potato Chips
Adapted from Vegetarian Times

Ingredients:

  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons dried rosemary
  • Sea salt & pepper to taste

Directions:

With a sharp knife, cut sweet potato into 1/8 inch slices. Place in a large bowl of water and let soak for 30 minutes.

Preheat oven to 425 degrees F and line two baking sheets with parchment paper or spray with oil . Drain water and pat sweet potato slices dry.

Place sweet potato in a bowl, drizzle with olive oil, rosemary, sea salt and pepper. Use your hands to coat the slices by rubbing them with the oil and spices.

Lay sweet potato slices in a single layer on baking sheets, making sure they are not over lapping or touching.

Bake for 10 minutes, flip slices over and bake for another 10 to 15 minutes. Keep an eye on them as they burn quickly. Sprinkle with additional salt and pepper if desired and serve warm. Or you can save them and use them for an awesome Panini!

Does anyone have any tips for getting crispy sweet potato fries in the oven?

2 thoughts on “Vegan Mofo Day 26: Sweet Potato Chips

  1. Pingback: Sweet Potato Rounds « Hungeree

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