Thank you for supporting Plant Based Folk! They aren’t good for long – maybe 1 day in my experience. Store in an air-tight container at room temperature. From people’s comments it looks like a mandolin would be very handy, and that in general it’s a hit or miss experience. Totally forgot. However the thinner ones were done much sooner. This is some kind of pre-Christmas miracle. Use a yam versus the sweet potato. Have a recipe of your own to share?Submit your recipe here. But we can see how if you only looked at the text that could have happened. I then put them in a dish and kept them warm with the residual heat from the oven. On the plus side, some of the ‘chips’ were not completely burnt and were absolutely delicious so I will be giving this dish another go at the correct setting. Plus, the spices are perfect! Ive had much much better. I found these to be rather delicious - I love sweet potatoes in any form! Nicole, thanks for sharing your experience with this recipe. I was looking for a side to go with supper tonight and this is perfect! If you used more sweet potatoes you’ll have to figure out the math based on how much you used. Sorry to hear that happened, Toni! We’ll see if we can modify the recipe to make the thickness more clear. Just bought a mandoline and looking forward to making these today for my kids and me. I used a regular knife to slice them as thin as I could. They are going in NOW at 200 degrees for 1.5 hours.. maybe 2. Save my name, email, and website in this browser for the next time I comment. This is Yummy!! HI Alexa, they are best when fresh, but will keep a few days if cooled completely and then stored in an airtight container. I flipped them at the 20min mark and took them out at around 45min and they were perfect. Nutrient information is not available for all ingredients. John finally likes sweet potatoes in some form. . 4 hours later, at 200 degrees and they are STILL Not crispy. I also rotated mine for more even cooking (optional but recommended). Have a question? Awesome chips! Thanks Laura, you’re a lifesaver. All the essential dishes are here, just on a smaller scale. Glad you enjoyed this recipe. Know that chips that are too thick in parts won't crisp up all the way. Next time I will check during the last 10 minutes because they ended up a little burnt after being cooked for the full 2 hours. I did sample as I went along, and they were doing fine, just not crispy enough. -Use a mandolin slicer!! I didn’t put them on parchment (next time I will try that). Tried your no salt added chips, they were great. Hi Davey, we would guess that the serving size is smaller on the package you are looking at? Dream big people, the possibilities are endless. I’ve read through the comments and only one regarded coconut oil. I baked them for an hour at 250 , then flipped and baked for another 40 minutes. It sounds like there wasn’t enough oil. Best sweet potato recipe ever! Martha Stewart is part of the Meredith Home Group. Experienced chefs, please help!! So, just to clarify as I don’t really understand, sweet potato chips are healthier yes??? They were still chewy but I liked the texture. We love these. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. I used my food processor fine mandolin blade to slice the potatoes, which took maybe 2 seconds. ), Instant Pot Steel Cut Oats (Fast, Creamy, Perfect! I cut them as thinly and evenly as possible with my knife. Estimated values based on one serving size. If it does or doesn’t work maybe I’ll try it and post the results. Whoop! . Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. Made them with mandolin on 1/8, in oven with dark cookie sheet lined with parchment paper. Check at ~15 minute intervals during the second hour of cooking to ensure they aren't burning. Today March 23 is National Chip and Dip Day so I made these to go with the Hot Crab Dip from this site. Instead of baking for 2 hours at 220F, I baked at 220C (or 425F) for about 10 minutes. Drizzle with oil, toss, and spread them in a single layer on sheets. These are better than the store bought chips I recently discovered at Aldi. They turned out SO crisp! i made these on a whim on my own . I cut them as thinly as my very sharpknife allowed, but after ywo hhours thry were soft so i uppef the oven to 250 for 30 more minutes. Keep up the good work. Can you use white potatoes with the same directions? Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. We all love them. Bake at 400 degrees from 30 min, flipping them half way through. The comments here almost made me back away from making these, but I am glad that I trusted Dana! I’m not sure if this step helped but these were definitely not chewy or leathery! Hope this helps! Again thanks. Not crispy but they tasted good. You didn't bake them long enough (under cooked), The slices were overlapped when placed on the tray to bake, They were stored in a container (or covered) whilst warm creating condensation, The chips aren't fresh anymore (best served immediately). https://www.marthastewart.com/317420/baked-sweet-potato-chips I kept turning the slices (some thicker, some thinner) until they reached “crunchy” status- which I can’t describe – you just have to see/feel/sense. I made a dip with plain greek yogurt, dill, little garlic powder, grated cuke, lemon juice and unsalted seasoning. I used toasted sesame oil and sea salt. i flipped them and moved the pans around in the oven and left them for the rest of the time and then when i took them out most of them were either burnt or undercooked and soggy. I found that 250 was a tad too warm and gave them a little burnt taste, but I turned it down to 225 and they were perfect! Sweet potatoes are actually the white funny looking ones and yams are the orange colored. Hi! and very delicious. I have been making these sweet potato chips on a regular basis, and my family loves them! I sliced the potatoes on a mandolin, so they were thin and even, yet after two hours at 200° they were still leathery and not crisp at all. Hi there! I can never flip them with a spatula, I always end up having to grab each one individually with tongs. We’ll add a note to clarify. Love! I’ve had great experiences with other recipes on this blog but I think I’m just going to make sweet potato fries tonight. Yeah, I had the same problem. Hm, we’ve never tried that so we’re not sure! Then try our go-to menu. The smaller ones were done by then, and the others I cooked for another 20 mins. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Used season salt and smoked paprika, and about a tablespoon of oil per sweet potato. -I have a convection oven, nothing fancy, just a frigidaire convection. Turn the slices over once or twice until golden brown. Thank you Dana for this blog, and thank you to all people (well; except for one..); the chips turned out great!!!! Let us know how it goes! And, should you care, most versions of these chips … If you use a mandolin, make sure you check on your chips early! Sorry for the confusion!