This sweet potato experiment comes from a method of “chips” I stumbled across on foodgawker. SURPRISE!
I saw it a few times around the blogging world. It uses one tool: a vegetable peeler.
Yep. That’s right. Using your vegetable peeler to make thin strips for sweet potato chips. Good idea in theory.
Personally, I found this method more time consuming than trying to slice uniform chips. Also, I thought it was more difficult and my hand got tired. But hey, it was worth a shot.
I used the same seasoning as I did for my chips. These took even more babysitting than the chips did.
Sweet Potato Chips – 1
Sweet Potato Strips – 0
Sweet Potato Strips
1 sweet potato
1 tbsp. vegetable or canola oil
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. chili powder
Preheat oven to 425 degrees. Line a baking sheet (or 2 so you can cook both batches at once) with foil and place in the oven while it preheats.
Meanwhile, start peeling! Peel off the skin of the sweet potato, discard, then keep on going! It was a little labor intensive for me and it got difficult towards the end. It was also hard to make sure they were all the same size…so they weren’t.
Mix together the oil and spices in a bowl. Toss around to coat evenly.
When the oven is ready, take the sheet out and place the slices on. A tiny bit of overlapping is ok because the strips are so thin.
Bake for about 10-12 minutes. Shuffling them around the pan with a spatula or something so they get crispy. Like I said with the chips, you need to babysit these a little because they go from brown to burnt very quickly!
When the chips are brown, take them out and place them on a paper towel to drain. They will crisp up more after they cool.