1tablespoonolive oil+ a little extra to great the cookie sheet
⅛ to ¼ teaspoonsea saltplus a little extra for finishing (if needed)
Instructions
Preheat the oven to 400℉/200℃.
Slice off an inch off of both ends of your sweet potato. Run the sweet potato through your mandolin (I used the ⅛" thickness setting) until you have made circular chips out of the entire potato. If you don't have a mandolin, you can use a very sharp knife to cut similar sized circles but a mandolin is preferred for consistent shaping and crispiness.
In a bowl, toss the raw sweet potato chips with the 1 tablespoon olive oil until coated.
Coat one or two baking sheets (depending on how many chips you end up with) with a little bit more olive oil. Place the raw chips on the baking sheet, spreading out so they don't touch or touch only slightly, and sprinkle with sea salt.
Place the baking sheets in the racks furthest away from the heat source/in the centre of the oven to prevent burning.
Bake for 15 to 20 minutes (checking them after 10 minutes, and again after the 15 minute mark to ensure they don't burn) flipping the chips once halfway, until chips are crisp and cooked through.You want to check as early as 10 minutes since your mandolin might slice slightly thinner than mine and you don't want them to burn. On one mandolin, this size was ready at 20 minutes. On the other mandolin, it was ready at 15 minutes.
Sprinkle more sea salt on top as soon as you remove them from the oven (a little goes along way - don't do more than pinch of ⅛ teaspoon at a time). Allow chips to cool slightly on the baking sheet for about 5 minutes at least - they crisp up even more as they cool so you may not need the extra 5 minutes even if some feel a little soft in the centre. If still not crisp at all after the cooling, bake for those extra 5 minutes. If they need just a little bit more time/the centre is still slightly soft, you can place the pan back inside the now OFF oven with the door slightly open for 5 minutes to help dry out the chips. Serve and enjoy!
Notes
As soon as chips come out the oven, you can also sprinkle over some paprika, garlic powder or any other seasoning you'd like to make these flavoured chips!
To store: Place the cooled sweet potato chips in an airtight container or ziplock bag and store them at room temperature for up to 3 days. If they get a bit soft during storage, place them on a baking sheet and bake in a preheated oven at 350℉ for about 5 minutes until they’re crispy again.