Baked Sweet Potato Chips Recipe (2024)

FAQs

Why are my sweet potato chips not crispy? ›

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy. The other secret is the corn starch.

Yes, yes, it is! The secret is in the thickness of the chip and the elevation from the cooling rack. Thin slices of sweet potatoes and the oven's low temperature produce a baked chip that is crunchy, delicious, and nutritious. Sweet potatoes are a great source of fiber, potassium, and vitamins A and C.

It is generally considered healthier to bake sweet potato fries rather than fry them. Baking allows you to cook the fries using little to no oil, whereas frying typically requires a large amount of oil. This can make baked sweet potato fries lower in fat and calories than fried ones.

The Double-Fry Method

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Potato chips from brands known for excessive salt, saturated fats, and artificial additives tend to be less healthy. Examples include Lay's, Pringles, and Ruffles. Opting for baked or kettle-cooked chips and checking nutritional labels can help make a healthier choice.

How do sweet potatoes affect blood sugar? Since sweet potatoes are high in carbohydrates, they can spike blood sugar levels. Their fiber content helps to slow down this process.

Sweet potato chips are a healthier alternative with natural sugars and the potential to decrease hypertension. The only downside with any cooked potato snack is the potential presence of acrylamide.

In my experience, soaking sweet potatoes doesn't make a huge difference in how crispy they turn out, so I personally skip this step to save myself the extra time and effort. To make crispier sweet potatoes, you can try my Air Fryer Sweet Potato Fries, which have a light coating that help them crisp up.

Should I boil sweet potatoes before baking? ›

In other words… do sweet potatoes need parboiling before roasting? Absolutely not. While many might choose to parboil the sweet potatoes before cooking for a shorter cooking time, we advise against it. Roasting sweet potatoes bring out their caramelized flavor yet leave the inside soft and custardy.

Sweet potatoes are often touted as being healthier than white potatoes, but in reality, both types can be highly nutritious. While regular and sweet potatoes are comparable in their calorie, protein, and carb content, white potatoes provide more potassium, whereas sweet potatoes are incredibly high in vitamin A.

"If you have prediabetes or diabetes, choosing sweet potato over white potato can help reduce your chance of a blood sugar spike," adds Willingham. "Just be aware that this only holds true if you're boiling or air frying the sweet potato.

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

If the oil isn't hot enough, this sealing process takes longer. Meanwhile, the moisture that's meant to stay in the body of the chip is excreted, making what is supposed to be a crispy outer layer, damp and steeped.

You might not be using enough oil. If you're not using enough oil to coat the potato, it won't get crispy as it bakes. You might be using the wrong type of potato. Potatoes with a high starch content, such as Russet potatoes, are better for baking because they become fluffy and crispy when cooked.

If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp. Deep-frying also means the oil can penetrate the craggy, broken edges on all sides to make an extra crisp surface.