Easiest Baked Sweet Potato Chips (Only 1 Ingredient!)
You can make as many chips at a time as will fit onto the number of baking sheets that will fit into your oven. (Mine fits two baking sheets which is about what you need for 1 medium sweet potato.) The serving size entirely depends on who's eating—and how willing they are to share!
Servings 2
Calories 97kcal
Ingredients
- 1 medium sweet potato
Instructions
- Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper and set aside.
- Peel the sweet potato and discard the skin.
- Use a mandoline set on the lowest or second lowest setting—or about 1/8-inch thick—to slice into thin slices. Arrange on the baking sheets close together but without overlapping.
- Bake for about 1.5-2 hours minutes, until dehydrated, curled at the edges, and they feel crispy to the touch. (Mine are usually done at 1 hour 40 minutes but it may vary depending on your slices.)
- Let cool and serve.
Notes
- These are best eaten on the day they are made, though they will stay crunchy if stored in an airtight container at room temperature overnight.
- Cooking time will depend on the moisture levels in your sweet potatoes so let them go a little longer if needed.
- You should be able to feel them to tell when they are crispy and done.
- Serve with a dip (like Cucumber Sauce) if desired.
Nutrition
Calories: 97kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 62mg | Potassium: 381mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16031IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg