Sweet Potato Chips Food

SWEET POTATO CHIPS

Steps:

• Soak potatoes in 2-qt. of ice water for 1 hour; drain and pat dry., In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes, seven or eight slices at a time, 1-2 minutes or until golden brown on both sides, turning once. Drain on paper towels; sprinkle with salt.

AIR FRYER SWEET POTATO CHIPS RECIPE BY TASTY

Steps:

• Preheat the air fryer to 350°F (180°C).
• Cut the sweet potato into ⅛-¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with the olive oil until well coated. Add the salt, pepper, and thyme and toss to coat.
• Working in batches, add the sweet potato chips to the air fryer in a single layer and "fry" for 14 minutes, until golden brown and lightly crispy.
• Enjoy!

SWEET POTATO CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

SPICY SWEET POTATO CHIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
• Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

BAKED SWEET POTATO CHIPS

Steps:

• Heat oven to 400°F. Cut sweet potatoes into very thin slices. In large bowl, toss potatoes with oil, salt and pepper. Place potatoes in single layer on 2 ungreased cookie sheets (slices can touch but not overlap).
• Bake 10 to 15 minutes, rotating cookie sheets once, until edges are crisp but potatoes are still soft in the center. Cool 5 minutes; remove from cookie sheets to cooking parchment paper. Cool completely (chips will become crisp as they cool).

BAKED HOMEMADE SWEET POTATO CHIPS

Steps:

• Pre-heat oven to 450 degrees F.
• Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
• Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
• Brush both sides of sliced sweet potatoes with olive oil.
• Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
• Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

SWEET POTATO CHIPS

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, toss the sweet potato chips with oil and soy sauce. Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like. Bake for 30-40 mins, until crisp.

SWEET POTATO OVEN CHIPS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• 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. Toss well to coat, then roast in the oven for 20-30 minutes, or until the sweet potato chips are crisp and golden-brown.
• Pile onto a plate and serve immediately.

EASY HOMEMADE SWEET POTATO CHIPS (OMG, SO GOOD)

Steps:

• Preheat oven to 375 degrees F. Peel sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss sweet potatoes with coconut oil, rosemary, and salt.Place sweet potato chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.

BAKED SWEET-POTATO CHIPS

Steps:

• Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

BAKED BBQ SWEET POTATO CHIPS

Steps:

• Pre-heat the oven to 325 degrees F. In a small bowl, add all of the BBQ seasoning ingredients and mix until combined.
• Using a mandolin or large, sharp knife, slice the sweet potatoes into thin slices, about 1/8 inch thick. Place the sweet potato slices into a large bowl and drizzle with olive oil (about 3-4 teaspoons, more if needed) and sprinkle with BBQ seasoning. Toss until all sweet potato slices are coated with olive oil and seasoning.
• Line a large baking sheet with parchment paper. Place sweet potatoes on the tray making sure that they don't overlap. You will need to bake sweet potato chips in batches. Bake 20-30 minutes, flipping chips once, until crispy. Let cool for 5-10 minutes and they will harden up a little bit more.

STEAK & SWEET POTATO CHIPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potatoes and cook for 4 mins, then drain through a colander and return to the saucepan. Pour over 2 tsp of the oil and season with a little black pepper. Toss until the potatoes are lightly coated with the oil.
• Tip the potatoes onto a baking tray and cook in the oven for 15 mins, then turn with a spatula and cook for a further 10 mins or until crisp and golden.
• While the potatoes are baking, prepare the steak. Trim off any hard fat from the beef, then rub all over with the remaining oil. Season with 1 tsp coarsely ground black pepper. Put a large non-stick frying pan or griddle over a medium-high heat and, when hot, add the steaks and cook for about 2 mins each side or until done to your liking.
• Mix the salad leaves, tomatoes, cucumber, spring onions and beans in a bowl. Whisk the vinegar, oil and garlic together. Divide the steak, chips and salad between two plates and pour over the dressing just before serving.

SWEET POTATO CHIPS

Steps:

• Prepare the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 360 to 375 degrees. Use a deep-fry thermometer to measure the temperature. Cook a handful of sweet potato slices at a time. They are ready as soon as the edges curl and brown, which should take no more than a minute and probably will take much less. Do not crowd the pan.
• Using a deep-fry skimmer, remove from the oil and drain on paper towels on a rack. Allow the oil to come back up to 360 to 375 degrees between batches. Season with salt if desired and serve.

BAKED SWEET POTATO CHIPS

Steps:

• Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven.
• Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible (~1/8 inch thick slices). If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness.
• Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a parchment-lined baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended). Note: thickness of slices will impact cooking time. Check at ~15 minute intervals during the second hour of cooking to ensure they aren't burning.
• Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.

BAKED SWEET POTATO CHIPS

Steps:

• Preheat the oven to 300 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
• Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
• Sprinkle the chips lightly with Diamond Crystal® Kosher Salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.

BAKED SWEET POTATO CHIPS

Steps:

• Preheat oven to 400°
• Slice sweet potatoes thin
• In mixing bow add sweet potatoes, oil, and spices. Mix well
• Lay out sweet potatoes on a baking sheet and make sure potato slices do not overlap
• Bake for 7 minutes and flip
• Bake for another 7-10 minutes or until sweet potatoes are starting to brown and crisp
• Serve with your favorite dip or eat by them selves

DEEP-FRIED SWEET POTATO CHIPS

Steps:

• Gather the ingredients.
• Peel the sweet potatoes; cut them in half lengthwise and then slice very thinly with a mandoline or the slicer attachment of a food processor. Place the slices in a medium bowl and cover with cold water; let them stand for about 1 hour.
• Remove a handful of sweet potato slices from the water and drain well on paper towels. Heat the oil to about 355 F to 365 F in ​a deep fryer or about 1 inch deep in an electric skillet or deep skillet on the stovetop. Make sure the pan is no more than half full of oil.
• Place a double layer of paper towels across a large bowl or container.
• Fry the sweet potato slices in one layer batches for a minute or two or until golden brown.
• Lift chips out with a slotted metal spoon and let excess oil drip back into the pan. Transfer the slices to the paper towel-lined bowl and gently shake the bowl or grasp the paper towels by the ends and move back and forth so the chips will drain thoroughly.
• Remove them to a pan lined with paper towels. Repeat with the remaining chips.
• Let the chips cool completely and then sprinkle with salt before serving.

BAKED BEET AND SWEET POTATO CHIPS

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray.
• Combine the salt, dill, garlic powder and a generous grinding of black pepper in a small bowl and stir to combine.
• Put the beets and sweet potatoes in a large bowl and spray with olive oil spray. Toss and spray again. Season with the seasoning mix. Arrange on the baking sheets; they can be close but shouldn't touch.
• Bake, rotating the baking sheets from top to bottom about halfway through, until lightly browned and crisp almost to the center (they will crisp all the way as they cool), about 24 minutes.
• Remove the chips to cool.

SWEET POTATO CHIPS

Steps:

• Preheat oven to 350 degrees.
• Slice sweet potato into thin chips. (For optimal thinness, try using a vegetable peeler to peel the potato into thin slices).
• Cover a cookie sheet or baking pan with foil. Spray with nonstick spray and calorie-free butter spray.
• Lay chips on foil. Lightly spray chips with calorie-free butter spray and sprinkle with garlic salt or seasoning of your choice.
• Bake for 20 min, turn, spray and sprinkle that side, and bake for another 10 minutes.

SWEET POTATO CHIPS

Steps:

• Preheat oven to 200 degrees F. Line 2 large baking sheets with parchment paper.
• Toss sweet potato slices with oil and salt. Spread in a single layer on the prepared baking sheets.
• Bake on the upper and lower oven racks until crisp, rotating the pans top to bottom and front to back halfway through, about 3 hours. Cool on the pans for 30 minutes before serving.

SWEET POTATO CHIPS

Steps:

• Peel the sweet potatoes thoroughly. Slice them evenly and as thinly as you like. Thick-cut homemade sweet potato chips are fabulous, so don't get too obsessed with thinness: evenness (so the chips cook evenly) is the key here. If you have a kitchen mandoline , this is the time to use it, but a good sharp knife and a steady hand work just as well.
• Rinse the sweet potato slices and then soak them for about half an hour in cold water. This step rinses off any excess starch and will help the chips crisp up.
• Drain the sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels. Water on the slices will make the hot oil splatter, so it's worth the effort to dry the sweet potato slices thoroughly.
• In a large, heavy pan or pot (the high sides of a pot keep the oil from splattering), heat about 1/2 inch of vegetable, canola, grapeseed oil or lard to about 350 F. If you don't have a candy/frying thermometer, don't worry. Just drop a dried slice of sweet potato in the oil, if the oil sizzles immediately but gently around the slice of sweet potato, the oil is the right temperature! If it doesn't sizzle immediately, pull it out and wait for the oil to heat up a bit more; if the oil sizzles violently around it, pull it out and let the oil cool off a bit before trying again.
• Add a single layer of sweet potato slices to the oil-only add as many slices as fit in a single layer; any more and the chips won't get fully sizzled all around by the oil and will have soggy spots, plus too many slices at once will cool down the oil too much. Fry the sweet potato slices until they just start to darken on the edges, about 3 minutes per batch.
• Use a slotted spoon or tongs to transfer the sweet potato chips to layers of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.

AIR-FRYER SWEET POTATO CHIPS

Steps:

• Place sweet potatoes in a large bowl; cover with cold water. Let stand 20 minutes. Drain; pat dry. , Preheat air fryer to 360°. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., In batches, arrange sweet potatoes in a single layer on greased tray in air-fryer basket. Cook until golden brown, 15-20 minutes. , In a small bowl, beat dip ingredients until blended. Serve with chips.

SWEET POTATO CHIPS

Steps:

• Preheat oven to 400°F.
• In a bowl, combine sweet potatoes, olive oil, salt, pepper and cheese.
• Place sweet potatoes on a baking sheet.
• Bake for 30-40 minutes or until golden brown and tender.