#Baked sweet potato how to#
#Baked sweet potato skin#

The most common issue when baking or roasting anything, is a faulty thermometer (or thermostat) on you oven. You can also use a vegetable peeler to make thin even slices Using a mandoling slicer is the best way to ensure even slicing. If you have uneven sweet potaoto rounds you are more likely to deal with over or under cooking issues. The sweet potatoes must be very thin and evenly sliced to baked properly. The three most common issues with making baked vegetable chips at home is the tendancy for them to either stay soggy in the middle, or burn quickly and turn dark. Trouble Shooting: Why Are My Sweet Potato Chips Burnt or Soggy?

#Baked sweet potato how to#

Check the Recipe Card for Full Instructions on How to Make Sweet Potato Chips! Imagine these gorgeous rusty-hued chips packed in Easter baskets, or serve on Easter as a simple side dish. You can store them in an air-tight container for lunchbox snacks all week, pack them in spring picnic baskets, or serve them at parties. Once they are baked, the sweet potato chips are light and crispy with an intense salty-sweet flavor. The kosher salt flakes are large and flat, so they hold tight to the oiled chips and offer great salty flavor that brings out each chip’s natural sweetness. Lightly sprinkle the unbaked chips with Diamond Crystal® Kosher Salt. Lay the sweet potato slices on baking sheets in a single layer.Ĥ. Toss the slices with your hands to make sure every single slice is kissed with oil on both sides.ģ. Place the sweet potato slices in a large bowl and drizzle olive oil over the top. Using a vegetable peeler is a good way to make them very thin and evenly sliced. You can also choose to slice your sweet potatoes thicker for sturdier chips, but they will take a little longer to bake. You can use a standard chef’s knife to cut the sweet potatoes, but it’s much faster on a mandolin. Slice the sweet potatoes very thin on a mandolin slicer. Plus, making sweet potato chips at home allows you full control of chip thickness, fat content, and seasoning.ġ. It’s super simple to make, requires only 3 ingredients, and tastes like better than store bought chips, because they’re fresh!

So today I’m sharing my Baked Sweet Potato Chips Recipe. Make Bake Sweet Potato Chips at Home Instead of Buying Them at the Store. Especially when my version is quick and just as good, if not better. I’m not a cheapskate by any stretch, but I hate to waste money on things I can easily make myself.

Lately I’ve been buying bags of gourmet vegetable chips to serve with dips at cocktail parties and neighborhood gatherings.Īfter all, they’re colorful, uniquely flavored, and seem to be appreciated by friends with certain food allergies.Īfter looking back at my grocery receipts over the last few weeks, it occurred to me that I’ve spent a ridiculous amount of money on fancy chips this month. Serve with the slaw on the side.Simple healthy 3-ingredient Baked Sweet Potato Chips R ecipe, perfect for after-school snacks and spring picnic baskets! Spoon over a generous helping of beans and top with the cheese. To serve, break the potato open and fluff up the flesh with a fork. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans. Season with salt and pepper and set aside.įor the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper.Ĭheck the potato is cooked through by piercing with a blunt knife. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes.

#Baked sweet potato skin#

Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf.