Homemade sweet potato chips are less expensive, healthier, and more delicious than their grocery store counterparts. Find my recipe here!
Homemade sweet potato chips are the most amazing thing in the world. I have to limit myself to making only one batch a week, otherwise I’d be eating a ridiculous amount of sweet potatoes every day.
They work best by cutting them super thin, which is near impossible to do by hand with a knife, so I would only recommend approaching this recipe if you have a food processor with a slicing attachment or a mandolin. As you make them more often, you’ll learn how you like them cooked. I actually like it when they become a little brown, as they’re super crispy then, though the taste is less sweet than those that are cooked a little less. Basically, keep an eye out on them in the oven and remove them when it looks right for you. They will get crispier as they cool.
Slice the sweet potatoes in batches. I’ve found that the food processor only holds 2 medium-large sliced sweet potatoes. In addition, each cookie sheet will fit about 1.5 sweet potatoes worth of slices. This can make it more difficult to make large batches at once, especially because of the long cook time. However, it’s totally worth it to make your own sweet potato chips!