Recipe | Garlic Rosemary Baked Sweet Potato Chips

Garlic Rosemary Baked Sweet Potato Chips
Sometimes recipes come together right away and it’s a wonderful, wonderful thing. And other times, it takes several tries to get it right. This was one of those “several tries” recipes.

Remember a few months ago, I made sweet potato stacks? The potato I used for that recipe was a behemoth and a lot of the slices just didn’t fit in a cupcake tin. So instead, I tossed those extra slices with a little oil and put them in a baking dish. Like the potato stacks, the slices in the dish crisped up on the edges and I thought, “Hm, I should really try making baked sweet potato chips like this.” I added the idea to my ridiculously long list of future recipes and forgot about it until I heard about the No More Mallows recipe contest. The time had finally come to make my Garlic Rosemary Baked Sweet Potato Chips!

Baked Sweet Potato Chips with Rosemary & Sea Salt
I brushed two tablespoons of oil on the first batch of chips I made. Although they were crispy and delicious, they were way too greasy. For the next batch, I decided to spray the chips with olive oil instead. These didn’t turn out very crispy at all, so it was back to the drawing board. I tried tossing the potato slices with a tablespoon of oil and that didn’t work out either. Finally (finally!), I went back to the brushing and used one tablespoon of oil instead of two. This worked! The chips were crispy without being too oily, which is kind of the point of baking chips instead of frying them, isn’t it?

In all my trial-and-error with these chips, I’ve come to a few other conclusions. First, it’s really important to use the center rack of your oven–my chips burned when I tried using the bottom rack. Second, you really should use a mandoline slicer or food processor to slice your sweet potato because if the slices aren’t uniform in size, you’ll have some start to burn while others are still soft. And if you use a knife, you won’t be able to get thin crispy chips unless your knife skills are far better than mine (which, okay, I’m sure they are–a chimpanzee probably has better knife skills than I do).

Other than that, this recipe is easy as can be and the results will amaze you–delicious, garlicky and perfectly crispy baked sweet potato chips from your oven! I don’t think I’m going to be buying these at the store ever again.

Garlic Rosemary Baked Sweet Potato Chips

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4

Garlic Rosemary Baked Sweet Potato Chips

Crispy baked sweet potato chips brushed with garlic-infused olive oil and sprinkled with fresh rosemary and sea salt.

Ingredients

  • 1 tbsp. olive oil
  • 1 large garlic clove, minced
  • 1 medium sweet potato, very thinly sliced (using a mandoline slicer or food processor is best)
  • 1 tsp. rosemary, minced
  • coarsely ground sea salt

Instructions

  1. Preheat oven to 400 degrees. Position rack in the center of oven.
  2. Whisk together olive oil and garlic in a small bowl. Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with rosemary and salt.
  3. Place baking sheets on center oven rack. Bake for approximately 10 minutes or until edges begin to curl and brown. (Note that the baking time depends on the thickness of the chips--even a slight difference in thickness can impact the time, so keep an eye on them!) Allow chips to cool completely on baking sheets.

Notes

Make the garlic oil mixture before you start slicing the potato for a more intense garlic flavor.

http://ohmyveggies.com/recipe-garlic-rosemary-baked-sweet-potato-chips/

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

    • Kiersten Frase says

      I know, they are so expensive! My husband gets those all the time and while I do like them, there’s something about the homemade ones that just makes them so much better. :) Oh, and of course, they’re cheaper too!

  1. says

    Oh my, these look amazing. I have a bunch of sweet potatoes (including some purple ones!) and I’ve been wanting to do something new with them.

    • Kiersten Frase says

      I love the purple sweet potatoes! Before moving here, I had only seen them in Japan, so I’m guessing they must be grown locally and not in big enough quantities to ship out? (Or maybe people in Wisconsin are just not into purple sweet potatoes.) This is definitely the perfect way to use up extra potatoes because the seasonings are easy to adjust to what you have on hand. I’m going to try cinnamon next time…

      • says

        I once did that with a cake recipe for a friend’s bridal shower. I thought I must have measured something wrong, or not shaken up the buttermilk to activate the leavening. But after 3 tries, I canned it and moved on to another recipe. Always nice when it works out in the end!

  2. says

    My husband would LOVE these! Nothing like making something at home that you usually buy at the store. I recently discovered the “other blade” that came with the food processor, so I will test it for the slicing capabilities. Thank you again for an amazing recipe!

    • Kiersten Frase says

      Before my current food processor, I had one that made a huge mess of things when slicing or shredding, so I kind of forgot that food processors could do that too. :) I’m always afraid I’m going to lose a finger with the mandoline, so I may try the food processor next time I make these!

  3. says

    Everything you make sounds amazing! I could definitely try being a vegetarian if you were cooking for me all the time. I need to invest in a mandolin to try these out so I can move away from processed foods AND use up some of the rosemary we have.

  4. SDue says

    These look great! I’ve made similar chips before and have trouble keeping them crunchy. How do you store yours?

    • Kiersten Frase says

      Unfortunately, I don’t have a good answer for you because we ate these right away! Through trial and error, I did learn that before being moved to a bowl, they need to be completely cool, otherwise they’ll soften a little.

  5. Marly says

    I made this today, but they weren’t really like chips. I think they were a little too thin. I will try again. They did taste good.

    • Kiersten Frase says

      I’m sorry they didn’t work out for you! In my experience, the thinner chips were the crispiest, so I’m not sure what happened with yours. :( I’m glad you thought they tasted good though, and I hope they turn out better for you next time.

  6. D Casey says

    If having a group over for dinner, how far in advance can these be made and/or can they be stored (and how) for at least a 24-hour period and stay crispy?

    • Kiersten Frase says

      The problem with making it in advance is that the potato slices might absorb some of the oil and not be as crispy. I would cut the potato slices in advance, refrigerate them in an airtight container, and then assemble everything else right before baking. You could definitely try assembling in advance too, but I’m just not sure how they’d turn out.

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