Sweet Potato Chips

As most of you know, I hate potatoes!  Actually, let me rephrase that…. I hate mashed potatoes and baked potatoes.  For some reason, I cannot get over their “mushy” texture.  On the other hand, I love roasted and crispy potatoes.  Brio Tuscan Grille has the absolute best crispy potatoes, in my opinion.  I’ve shown you how to make Ina Garten’s Baked “Chips” using baking potatoes, olive oil, rosemary, and Kosher salt.  Now I want to show you how to make Sweet Potato Chips.

Sweet potatoes, just like the name suggests, are much sweeter than their counterpart potatoes and have just recently become popular in burger restaurants as a healthier alternative to french fries.  You can now order Sweet Potato Fries instead of traditional fries.

These Sweet Potato Chips are my sister’s recipe.  She made them for us this past Mother’s Day Weekend and we all fell in love with them.  My husband, who loves Baked Lays potato chips, said “I could eat these chips as my snack instead of the Baked Lays.”  I loved them so much that made them the next day at my own house.  I must say, I almost ruined them by adding too much olive oil, though.  When you do that, your sweet potatoes have too much moisture, thus they never crisp up in the oven.  If this does happen to you, transfer your potatoes to a clean, ungreased baking sheet, increase the oven temperature to 450 degrees F, and increase the baking time by 5 or 10 minutes.  Watch them, though, so you don’t end up with blackened sweet potato chips.

Enjoy!  I hope you like them as much as I do.  Don’t forget to be generous with your Kosher salt….it really adds the salty flavoring you would expect in a chip.

Sweet Potato Chips
Ingredients
2 sweet potatoes
Olive oil for drizzling (use sparingly)
Kosher salt, a generous amount

Directions
1.  Preheat oven to 400 degrees F. Scrub and peel potatoes. Slice into 1/8-inch chips or rounds.
2. Place potatoes on baking sheet.  Drizzle, sparingly, with olive oil.  If you overdo it, you will have mushy rather than crispy potatoes.
3.  Bake for 15 minutes then, using a spatula, flip over each potato onto their other side.  Bake for another 10-15 minutes.  Potatoes should be crispy, and slightly browned.

Yield:  2-3 servings

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