Store bought sweet potato chips can be healthier than normal potato chips, but homemade oven baked sweet potato chips? That’s a winner there. Why not make it at home? It actually is super easy, and sweet potatoes are actually super healthy for you too! Here’s my easy Baked Sweet Potato Chips Recipe.
Are sweet potato chips healthy?
The short answer? Yes! But of course that depends on how you make them. If you’re going to add a ton of sugar, then maybe not. This recipe, I make it as basic as possible and I leave it up to you if you’d like to add more stuff on it.
If you wan to to know more on the health benefits, it helps to look at the main ingredient… sweet potatoes!
A lot of people don’t realize just how healthy sweet potatoes are – they are an amazing source of of fiber, vitamins, and minerals that your body needs. Sweet potatoes contain Vitamin A, C, B6, Manganese and Potassium as a start.
Here’s some good stuff to note:
Immune Booster – Sweet potatoes are high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed. This vitamin is essential for ensuring the normal function of your immune system and organs.
Vision Health – Beta-carotene is also incredible for vision health! Beta-carotene is converted to vitamin A in your body (as mentioned above) and used to form light-detecting receptors in your eyes. Purple sweet potatoes are even better than other sweet potatoes!
GutHealth – Sweet potatoes also is great for your gut health as it contain fiber and antioxidants that promote the growth of good gut bacteria.
What to dip sweet potato chips in?
So many choices! My favorite is actually to eat them as is, but you here are some ideas:
Preheat oven to 375°F. While oven is heating up, slice sweet potatoes really thin.
In a medium mixing bowl, add sweet potatoes, and mix in olive oil, salt, and cinnamon. Combine well.
Place aluminum foil over a baking sheet (I guess this is optional, but I do this so that they don’t stick to the pan).
Place sweet potato slices on baking sheet side by side. Make sure it doesn’t overlap.
Pop it in the oven for about 20 minutes. I say about because different ovens probably will vary. I would just start checking it at 15 every couple mins to make sure it doesn’t all burn.
Remove from oven and let it cool off before serving!
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
Did you like this recipe?
Did you like this recipe? Share on Facebook, Instagram or Pinterest and tag @ohsnapletseat!
Pin for later!
Did you like this Baked Sweet Potato Chips Recipe and want to try more oven baked chips? Check out my Zucchini chips recipe here! Or if you love bananas, try this dehydrated banana chips recipe!
Arrange your fries in a single layer and don't overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula.
Thin slices of sweet potatoes and the oven's low temperature produce a baked chip that is crunchy, delicious, and nutritious. Sweet potatoes are a great source of fiber, potassium, and vitamins A and C. They're also a good source of antioxidants.
Ensure that the fries are evenly spaced out on a parchment-lined baking sheet so that they aren't touching. If the fries are touching, they will steam rather than bake, which leads to soggy, sad fries. The parchment paper prevents the fries from sticking to the sheet.
Slicing: use the potato chips machine. Adjust the machine to make the thickness 2.0mm~4.0mm. Using the potato chips machine can get the chips of similar size, uniform, and thickness. Blanching: put the slices into the 1.0%~3.0%NaCl solution to blanch for 0.5~2.0 min until the sweet potato slices turn transparent.
The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Read more about sharing.
Cooking at a farily constant and high oil temperature, around 350°F/[177°C], heats the slices so rapidly that the starch granules and cell walls have little chance to absorb any mositure before they're dessicated and done, in 3–4 minutes. The texture is therefore delicately crisp and fine-grained.
Potato chips from brands known for excessive salt, saturated fats, and artificial additives tend to be less healthy. Examples include Lay's, Pringles, and Ruffles. Opting for baked or kettle-cooked chips and checking nutritional labels can help make a healthier choice.
How do sweet potatoes affect blood sugar? Since sweet potatoes are high in carbohydrates, they can spike blood sugar levels. Their fiber content helps to slow down this process.
They only have 160 milligrams of sodium but deliver the perfect hint of sea salt in each and every bite. Testers described them as "light" and "airy," and said that they still had a great crunch despite being baked instead of fried.
How Do You Keep Homemade Chips Crispy? The key to keeping homemade potato chips crisp is to store them in an airtight container, which protects your chips from outside moisture. Just make sure the chips have thoroughly cooled off for at least 30 minutes at room temperature before sealing them.
The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.
Floury potatoes contain much less moisture but can fall apart if overcooked. For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.
While you can use a sharp knife to slice sweet potatoes as thinly as possible for chips, a mandoline is your friend here. Not only does a mandoline help you slice sweet potatoes into super-thin 1/8-inch slices, but it also helps ensure an even thickness from end to end.
I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.
Use floury potatoes, such as Maris Piper, as these have a soft, fluffy texture. Leave in a bowl of cold water for 30min to remove excess starch. Drain in a tea towel or on kitchen paper. Make sure they are completely dry on the surface as this will give a crunchy, crisp result.
If the oil isn't hot enough, this sealing process takes longer. Meanwhile, the moisture that's meant to stay in the body of the chip is excreted, making what is supposed to be a crispy outer layer, damp and steeped.
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
