Homemade Sweet Potato Chips

OK, these take a bit more time than, ya know, going grocery shopping, but OMG, they are so good. And easy. And you know what's in them. And they are toddler-approved. (Bonus: They made for an excellent family snack on a long plane flight.)

Prep: Easy! Baking time: 2 hours

Get kiddos involved: Let them help add the salt.

Ingredients

  • 2 sweet potatoes or red yams (our preference)
  • olive oil
  • kosher salt
  • black pepper
 Toddler- and husband-approved. And so much better than anything you'll buy in a bag.

Toddler- and husband-approved. And so much better than anything you'll buy in a bag.

 

What to do

  1. Preheat over to 250 degrees.
  2. Slice the yams super thin. Personally, I like to use a mandolin so that they can be as thing as possible. (My knife skills are not the best.) A food processor would do the trick as well.
  3. Throw the slices in a bowl, coat with olive oil and add salt and pepper. How much is up to you. Probably 1 to 2 teaspoons of each to start.
  4. Place the slices on a baking sheet. Make sure they're in one single layer (otherwise, they won't crisp up as well), and don't dump the olive oil from the bottom of the bowl. 
  5. Sprinkle with additional kosher salt. (You don't have to, but we like salt. And if you're cooking most of your meals at home, you probably don't have to worry about getting too much salt.)
  6. Bake in oven for one hour, flip the chips and bake for one more hour. Let them cool for 10 minutes or so before removing from the pan.