If asked to name my dad’s favorite food, I would most likely list sweet potato chips, or fries, near the top of the list. Every time we go to Bistro 33 in Davis together, he orders them with the restaurant’s three dipping sauces. However, before this year, I would have easily chosen normal chips over the sweet potato variety. They’ve definitely grown on me, and today while bored, I decided to put a spin on classic oven baked chips and create my own Sweet Potato Chips Recipe!
My first attempt was nearly flawless. I used the second half of a left over sweet potato, and it produced a bowl full of delicious chips. However, that was the problem: it only made one bowl. If you have ever been around three hungry water polo girls, you should know that one simply was not enough!
So, I made another batch with a full sweet potato. This time, I had to space out the slices on two cookie sheets, using both our nonstick sheet and our metal sheet. The nonstick one again produced perfection, but the metal sheet was like super glue on the chips. They cooked okay, but the appearance was not nearly as pretty. Fortunately, both types disappeared just as quickly as my original batch. I will definitely be making these again soon!
Homemade Sweet Potato Chips
Serves: 3 dozen chips, enough for 2-3 people
Prep time: 35 min
Cook time: 20 min
1 medium sweet potato
3 tablespoons cornflower
3 tablespoons olive oil
1. Chop sweet potato into strips for chips, thicker than shoestring chips
2. Soak strips in water for 20min
3. Drain strips and place into a large bowl
4. Preheat oven to 225C (425F)
5. Add cornflower to bowl, thoroughly mix strips until evenly coated. Add olive oil and mix again. (For a more unhealthy, crisper chip, add excess olive oil)
6. Arrange chips on a nonstick cooking sheet, with even spacing to ensure correct cooking
7. Bake for 15 minutes or until the tops of the chips appear crisp
8. Using a spatula, rotate chips and bake for remaining 5 minutes
9. Remove from oven and serve, preferably with tomato sauce!