If you don’t have a mandolin, don’t bother with this recipe. This is one of those times when a fancy kitchen gadget has actually proven itself necessary.
1 sweet potato
Preheat oven to 300 F.
Slice potato very thinly with a mandolin (less than 1 millimeter or thereabouts).
Arrange slices individually on parchment-lined baking sheets. Sprinkle with fine salt, if desired.
Bake for 10-30 minutes until chips are curling and almost entirely dried out, rotating at least once. When ready, the chips will slightly pliable, but not wet. They will crisp up more as they cool. The trick is to allow them to dry out almost entirely in the oven, but take them out soon enough so that they don’t start to brown which seems to start happening the instant they dry out (see Note). The size and thickness of the chip plays a large role in baking time.
Allow the chips to cool on the baking sheet or on a cooling rack. Serve or store in air tight container.
Note: The potato I used today was kind enough to give me some visual clues as to when it was dry and ready to be removed from the oven. It turned from an reddish orange to more of a yellowish orange as it dried.
In the photo above the top of the chip is still a little wet and the bottom is dry.
In this photo the left side of the chip is a little wet still and the right side is crispy and delicious. Sometimes parts of the chip will brown a little bit before the entire chip is dry. Sometimes I flip them on the baking sheet, but I don’t think it makes a difference.
Yield: depends (around several handfuls)
Prep-time: 10 minutes
Bake-time: 10-30 minutes