Oven Dried Sweet Potato Chips Recipes

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:

• 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:

• 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.

Steps:

• Preheat oven to 250°F.
• Combine salt and spices in mixing bowl.
• Slice sweet potatoes paper-thin and toss lightly with oil. Toss potatoes with spice mixture until evenly coated. Arrange potatoes on wire grates sprayed with nonstick vegetable spray or on baking sheets fitted with parchment paper.
• Bake for 2 hours, then turn off oven and let potatoes dry for 2 more hours or overnight. Alternately, dehydrate sweet potato slices in dehydrator according to manufacturer's directions.

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.