Sweet Potatoes are one of my favorite vegetables. I like mashed sweet potatoes, sweet potato fries, and most recently I am obsessed with these sweet potato chips. They are super simple to make and only require a few extra ingredients and before you know it, you will have a crisp and crunchy snack to munch on! Plus they are a HUGE hit with kids, which is a total plus to this dish because they are eating vegetables without really thinking about it because I call them “sweet potato chips.”
They are quite easy to make you see, once you’ve gone ahead and peeled the skin off the sweet potato with a vegetable peeler, just keep peeling until you’re down to nothing! Throw them on a parchment lined baking sheet and you’re good to go. I’ve gone ahead and added shaved Parmesan, garlic salt, and paprika… but you could easily spice up these sweet potato chips with the addition of cayenne pepper or any other spices that would complement this dish!
Sweet Potato and Parmesan Chips
Ingredients
- 1 large sweet potato
- 1/4 cup Shaved Parmesan Cheese
- 1 tsp garlic salt
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375 degrees and line a baking dish with parchment paper.
- Peel the skin off the sweet potato and discard. Continue to peel the sweet potato so you have lots of thin strips of the sweet potato fresh. Put these strips onto the parchment lined baking sheet. Drizzle with the olive oil and top with the Parmesan, garlic salt, paprika, salt and pepper. Using your fingers, mix the toppings into the strips of sweet potato until evenly coated.
- Bake for 20-25 minutes until the edges are just slightly turning light brown and the strips are crisp. Remove from oven and sprinkle with a touch of sea salt and a little more shaved Parmesan. Serve immediately.
Mine didn’t crisp up either, except the edges that burned. I used a medium-size sweet potato and a half-sheet pan. I think these need to be a super thin layer. Will try again.
Mine weren’t crisp, either. Yummy flavor, but not the texture I expected. Is there some way to dehydrate them first, or something? Or do I need to use more oil? I’m no master chef, so I don’t know where I went wrong.
I’ll throw my hat in the ring – mine didn’t crisp either. However, I thought the first batch was tasty enough in flavor to make a second batch anyway. I am not a sweet potato fan, but I’d definitely eat them prepared this way. I’d love to know what Gaby did to make hers so crispy.
Hi Katie,
You might want to try removing the baking sheet half way through the baking process and mixing up the sweet potato chips. Give them a rough toss so they can bake evenly and then put them back into the oven. Thanks!
I’ve tried making sweet potato chips tons of times but they never turn out right. These look perfect! I’ve got to try your recipe!
I’ve tried numerous times to make these. Soggy every time, no matter what I do. I’ve done some tiny batches with lots of space between each ‘strand’ to no avail. Can you just package yours up and send them to me please? hehe I WILL figure this out!
I have the same problem, and after storingthem in a ziplock bag they tured to mush 🙁 any tips?? I wonder if parchement line baking sheet will help with the sticking
yes – I always line the baking sheet with parchment! I mentioned that in the body of the post – but just added it to the actual recipe to help 🙂 And sweet potatoes tend to get soggy when you store them. So I gobble these up the same day I make them!
Same here!! I wanted these to work so bad for a quick easy side but mine were either soggy or burnt!! :(. Let me know if any one comes up with any suggestions.
Me, too! I preheated, I had an over thermometer, I did a single layer and stirred. I am tempted to deep fry.
deep fry in coconut oil!!
I’ve baked a lot of veggies in the oven and have found that if I prop the door open with a wooden spoon for the first 5-10 minutes, the veggies turn out crispier. Opening the door a little helps some of the steam release so they won’t be soggy.