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!
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.
Crispy baked sweet potato chips brushed with garlic-infused olive oil and sprinkled with fresh rosemary and sea salt.
- 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
- Preheat oven to 400 degrees. Position rack in the center of oven.
- 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.
- 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.
Make the garlic oil mixture before you start slicing the potato for a more intense garlic flavor.