Baked Homemade Sweet Potato Chips Recipes

Steps:

• Heat oven to 400°F. Cut sweet potatoes into very thin slices. In large bowl, toss potatoes with oil, salt and pepper. Place potatoes in single layer on 2 ungreased cookie sheets (slices can touch but not overlap).
• Bake 10 to 15 minutes, rotating cookie sheets once, until edges are crisp but potatoes are still soft in the center. Cool 5 minutes; remove from cookie sheets to cooking parchment paper. Cool completely (chips will become crisp as they cool).

Steps:

• Pre-heat oven to 450 degrees F.
• Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
• Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
• Brush both sides of sliced sweet potatoes with olive oil.
• Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
• Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread sweet potato slices evenly on 2 cookie sheets. Coat evenly with cooking spray; sprinkle 1/2 of the garlic-pepper seasoning on top.
• Bake in the preheated oven for 15 minutes. Flip, spray on the second side, and sprinkle remaining seasoning on top. Continue baking until tender, about 15 minutes more.

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

Steps:

• Cut potatoes into 1/8-in. slices; spray both sides of slices with cooking spray. In a large bowl, combine seasonings. Add the potatoes; toss gently to coat. , Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 400° for 20-25 minutes or until potatoes are golden brown and tender, turning several times

Steps:

• Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

Steps:

• Heat oven to 400 degrees. On 2 baking sheets, toss sweet potato with oil and season with cumin, paprika, and salt. Arrange in single layers and bake, flipping halfway, until crisp and golden, 20 to 25 minutes.

Steps:

• Heat oven to 200°F with two racks.
• Line two baking pans with parchment paper, and set aside.
• Slice potato crosswise, as thin as possible.
• Arrange the slices on the prepared sheets, and keep them from touching as much as possible.
• Sprinkle lightly with salt and pepper.
• Cook for 50 minutes.
• Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.
• Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.
• Transfer to cooling racks, and cool chips on baking sheets.
• (Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.