Appetizers

Crispy Sweet Potato Chips

Name: Crispy Sweet Potato Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 count Large sweet potatoes; 2 tablespoons Olive oil; 0.5 teaspoon Fine sea salt; 0.25 teaspoon Black pepper (freshly ground); 0.5 teaspoon Optional: Smoked paprika or dried rosemary

40 min4 servingsEasy180 cal

These delightful sweet potato chips offer a naturally sweet, crispy alternative to traditional potato chips. Baked or air-fried to perfection, they make for an addictive snack or a sophisticated side dish, embodying simple French elegance. While sweet potato chips are enjoyed globally, their place in French cuisine often elevates them beyond a mere snack. They are frequently served as a refined accompaniment to main courses or as an elegant item for an apéritif, showcasing the French appreciation for simple, high-quality ingredients. This dish highlights the natural sweetness of the humble sweet potato, transformed into a gourmet treat with minimal seasoning.

gluten-freevegetariansnackhealthyAppetizer

Ingredients

2 count Large sweet potatoes
2 tablespoons Olive oil
0.5 teaspoon Fine sea salt
0.25 teaspoon Black pepper (freshly ground)
0.5 teaspoon Optional: Smoked paprika or dried rosemary

Instructions

1
Preheat your oven to 190°C (375°F) or your air fryer to 180°C (350°F). Line two large baking sheets with parchment paper if baking.
2
Wash the sweet potatoes thoroughly. You may peel them for a smoother chip or leave the skin on for extra fiber and rustic appeal.
3
Using a mandoline slicer or a very sharp knife, slice the sweet potatoes into very thin, uniform rounds, about 1/16 to 1/8 inch (1.5-3 mm) thick. Uniformity is key for even cooking.
4
Lay the sliced sweet potatoes on paper towels and pat them thoroughly dry. Removing excess moisture is crucial for crispiness.
5
In a large bowl, toss the sweet potato slices with olive oil, sea salt, black pepper, and any optional seasonings until evenly coated.
6
Arrange the slices in a single layer on the prepared baking sheets or in the air fryer basket, ensuring they do not overlap. Work in batches if necessary to avoid overcrowding.
7
Bake for 20-25 minutes in the oven, flipping halfway through, or air fry for 15-20 minutes, shaking the basket every 5 minutes, until golden brown and crispy. Keep a close eye on them as they can burn quickly.
8
Remove from the oven or air fryer and let them cool completely on the baking sheets or a wire rack. They will crisp up further as they cool.
9
Serve immediately as a snack, appetizer, or a crunchy side dish.

Chef's Tips

•Storage: Store cooled sweet potato chips in an airtight container at room temperature for up to 3-4 days. If they lose their crispness, spread them on a baking sheet and re-crisp in a low oven (150°C/300°F) for 5-10 minutes.
•Substitutions & Variations: For different flavor profiles, try adding a pinch of chili powder, garlic powder, or a sweet touch with cinnamon and a sprinkle of brown sugar. Avocado oil or grapeseed oil can be used in place of olive oil.
•Achieving Maximum Crispiness: The two most important factors for crispy chips are thin, uniform slices and thoroughly drying the sweet potato before oiling. A mandoline is highly recommended for consistent thinness. Also, ensure no chips are overlapping during cooking.
•Fun Fact: Sweet potatoes are botanically unrelated to regular potatoes! They are root vegetables from the morning glory family, while common potatoes are tubers from the nightshade family. They are also an excellent source of beta-carotene, which your body converts to Vitamin A.