By Emily McLaughlin
I have made sweet potato chips a dozen times now, and the road block I often hit is my impatience. Additionally, I am a college student, using a small kitchen that I have to share with three others. This means that I do not have room for all the appliances that would make baking 10x easier. For anyone wondering, my appliance wish-list includes the following…
Fantasies aside, last night I sat down and did all the chip-cooking with my own two hands.
-Sweet potatoes or yams
-Cooking oil/spray (I usually use olive oil)
1. Preheat the oven to ~400 degrees Fahrenheit. While the oven is warming up, wash and dry your potatoes.
2. If you do not have a handy food slicer, get a sharp knife, a cutting board and find a cozy spot to sit in your kitchen. Slice the potatoes so that they are 1-2 mm thick. Patience is a virtue.
3. Once the potatoes are sliced, add them to a bowl and toss them with oil until lightly coated. Once coated, lay the slices on a cookie sheet so that they are not overlapping. You can also use spray–first spray a cookie sheet, then lay the slices down and finally spay the tops of the slices.
4. Before putting the potato slices in the oven, sprinkle them with salt, pepper, rosemary or other seasonings of your choice.
5. Bake the chips for ~5 minutes or until the edges start to brown and curl. This time is a big approximation because everyone’s oven is different. Watch the chips pretty carefully through the entire process. Once the edges start to curl, take the chips out of the oven and flip them over.
6. Turn the oven down to 300 degrees and put the chips back in (you don’t have to wait for the temperature to drop). Watch them carefully taking them out when they start to crisp and are more dry than oily.
Let them cool and serve immediately. I like to make a little dip for the chips with 1 part Chipotle Ranch dressing and 3 parts Greek yogurt. Yumm.