You may not be able to stop at one, but when the chips you're chowing are made of sweet potatoes, you can feel a little virtuous. Sweet potatoes have fewer calories, more fiber and fewer total carbs than white potatoes. Making your own batch at home is simple, and the subtle sweetness of this snack lends it to either sweet or savory seasonings.
Making the best sweet potato chips starts with choosing the best sweet potatoes. Look for potatoes that are small or medium in size, and have firm, smooth skin that's even in color and free of mold and blemishes. Store sweet potatoes in a cool, dark place like a cabinet but not in the refrigerator, where they'll dry out. Sweet potatoes should keep for up to two weeks.
You can peel the sweet potatoes, but leaving the peels on gives your chips extra fiber. Cut pieces of even thickness with a mandoline or the slicing disc of your food processor. You can also slice the potatoes using a potato peeler or the slicing side of a box grater. Cut the sweet potatoes as thinly as possible if you like crispy chips or into slices about 1/8 inch thick if you prefer thick, crunchy chips, but cut all your slices are approximately the same thickness so they'll cook evenly.
Baking sweet potato chips plain is your lowest-fat option, but you can also toss slices with olive oil. Arrange the slices in a single layer on a baking sheet sprayed with oil and heat your oven to 400 degrees Fahrenheit. The thickness of your chips dictates how long they need to be baked. If you've sliced your chips paper thin, start checking them for doneness after about 5 minutes in the oven. Chips that are about 1/8 inch thick or thicker may need to bake for 20 minutes or more until the edges are lightly browned and curling. Chips that burn are inedible, so no matter their thickness, peek into the oven every few minutes to monitor cooking.
Microwaving sweet potato chips offers a quick way to make a small batch. Just as you would for baked chips, slice the potatoes into even slices and toss them with olive oil if you wish. Spread the slices in a single layer on a microwave-safe plate topped with a sheet of parchment paper. Microwave the chips on high for about 3 minutes, advises The Kitchn, before flipping them and nuking them at 50 percent power for another 3 minutes. You may need to microwave the chips longer, at 50 percent power in 30-second increments, until they darken slightly and crisp up. Again, chip thickness will dictate cooking time. Watch the chips while they cook, and pull them out when they start to brown.
You can sprinkle chips with sea salt before cooking them, but if you want to season them with a spice mix, you'll have to do it when they're done cooking but still hot. Stir together cumin, paprika and chili powder, or make a barbecue spice mix using brown sugar, paprika, onion powder, garlic powder and cumin. A sweet combination of brown sugar, nutmeg and cinnamon also complements a batch of freshly baked chips.
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