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Did you know sweet potatoes were a superfood? I know, I know, I had no idea either, until I saw them on this list of superfoods, compiled by the lovely people at Wayfair. Until a couple of weeks ago, the only time I had cooked anything with sweet potatoes was when I was weaning my little ones. Since my friend Aimee cooked a delicious Asian dish with the sweet, orange-fleshed root vegetable, I have been craving it.
This morning, I was exhausted and the children were bored. I feared a complete ‘house destruction project’ if I sat on the sofa, so I decided to make hummus, following a simple recipe. It involved peeling the chickpeas, and I put the children in charge and let them do that. They loved it, especially when the chickpeas were flying across the room, and it took three of them an hour to go through the tin.
I realised we had nothing to eat the hummus with and although it was delicious on its own (seriously!), I decided to make sweet potato crisps to go with it. That was a brilliant idea! The crisps take a bit of time to make, but it is straightforward and they are scrumptious.
One sweet potato will give you a portion and the key is to get it right when you slice them. You need them to be 3 to 4 millimetres thick. Cut them thinner and they will probably burn; thicker and they will have the texture of chips.
When placed on the baking tray, the sides of the slices can touch, but not overlap, otherwise they will not crisp.
Be patient and you will have delicious, crunchy crisps. Try to make it quicker and you will have chewy sweet potato slices.
They are lovely on their own, with fleur de sel (or Maldon salt) and freshly ground pepper.
If you like a dip, hummus or guacamole is perfect with them.
Look at that tower of crisps!
I could not stop taking photos of those babies. Does anyone love food as much as I do?
Oven-Baked Sweet Potato Crisps
Ingredients
- 1 sweet potato skin on, scrubbed and dried
- Rapeseed or sunflower oil
- Sel de Guérande or Maldon salt
- Freshly ground black pepper
Instructions
- Preheat your oven to gas mark 3 (170 degrees Celsius / 325 degrees Fahrenheit).
- Discard the ends of the sweet potato and slice evenly. Each slice should be 3 to 4 millimetres thick.
- Place the sweet potato slices in a large bowl and add one tablespoon of oil. Toss to coat all slices.
- Line a baking tray with foil and spread a little oil all over it with kitchen paper.
- Arrange the sweet potato slices on the tray so they touch, but do not overlap.
- Place the tray in the middle of the oven and bake for 15 minutes.
- Flip each slice with wooden tongs and sprinkle with salt and pepper. Bake for another 8 minutes.
- Flip again and bake for 4 more minutes and repeat the process once or twice more. Once they are starting to brown and curl at the sides, they are ready and will crisp once taken out of the oven.
Will these remain crispy a day later, or are they best eaten shortly after baked?
Once they have completely cooled down, they can be kept in an airtight container and will remain crispy for a few hours, but I doubt you would leave any… they are addictive!
Thank you for your lovely comments about my hummus. I’m so glad you liked it. I still can’t believe you had the children peeling chickpeas for an hour!
I’ve just ordered some sweet potatoes so might give these a go if I’ve got any leftover from the recipe I’m planning on making tomorrow. I’m not sure Daniel will eat them though. I recently tried making him sweet potato fries and he took one look at them and said “I don’t like orange chips, I only eat yellow ones”.
Ha ha, that reminds me I forgot to write what Beanie said when I gave her one… something about wanting real crisps from the shop! I must find the piece of paper where I scribbled it.
I’ve never been a big fan of sweet potatoes but I have to admit these do look very delicious. Might have to give them a try and maybe change my opinion. Gorgeous photos too.
Me neither, I always associated sweet potatoes with baby food, but I am really starting to develop a taste for them. Using them tomorrow for dinner again.
Mmmmmm I LOVE the look of these and will definitely be making some! I guess you can do the same with beetroot, carrots and parsnips too?
You probably could. I guess it should work.
I have never ever ever managed to get get these right!! Looks like I might be trying again!!x
It worked really well like that. I didn’t try to have several batches on the go so it took ages every time, but it was really worth it!
I need to have a go at making these for my children. I’ve tried making them before but failed as some were soggy and some burnt so hopefully if I try again it’ll work. So impressed by how yours look.
I think the tricky batch is the first one, as all ovens are different and you will probably have to adjust your timings (I use an ancient gas oven). None of mine were burnt, but the thinner ones cooked quicker than the thicker ones, hence the importance of trying to go for the same thickness when slicing the sweet potato. Towards the end, some stayed for another ‘flip and bake’ whilst others came out to cool down (and be devoured shortly after that!).
Mmmm simply delicious especially with houmous x #TastyTuesdays
I wish I had sweet potatoes left at home!
Sweet potato is top notch, and these crisps are one of my fave things to make! Found you via tasty tuesday. I’ll have to get my little guy peeling chickpeas for a “fun” activity. I know he’ll love it!
Marta @ petiteraisin.ca
Peeling chickpeas would definitely make it to my top 10 list of ‘what to do on a rainy day’, ha ha!
Delicious, I tired these out for dinner once and have wanted to make them at home ever since – now I can!
I hope you like them!
Perfect timing. My daughter just mentioned some sweet potato chips that we had out one night, I am going to surprise her with these! Thanks!
Brilliant! I hope they are as nice as the restaurant ones!
I am sure they will be better! Not fried is always better.
Definitely!
Miam! What a great idea for tasty little snacks for tiny hands. thanks so much, I really love your recipe posts. And always so well photographed. I made homemade hollandaise last night and after I finished I was cursing that i hadn’t taken photos to put on my blog – but if you’ve ever made it before you’ll know it takes constant whisking! xxx
Thanks Georgina! I guess you would have to take photos of your hollandaise sauce when it is finished, but that would mean eating it cold after spending forever whisking: not worth it! I kept eating one or two crisps between all my shots the other day. The little hands in this house did not havemany crisps I’m afraid!
These look SO addictive!!
They are!
Je crois que je veut essayer dans pas longtemps, Ils on l’air délicieuses !
Un délice!
They look so tasty – I love sweet potatoes too. Going to make these this weekend now!
Yay! You will love them!
I love sweet potato so it is a regular in our house, as are chickpeas! Love the visual of the kids shelling the chickpeas, sending bits flying across the kitchen hehe great fun and kept them busy! xx #littlechefs
The chickpeas were all over the living room, ha ha! I am sure there are still a few under the sofa. It does not matter in the slightest. They had fun!
These sound really yummy Mel – have pinned and will be giving them a try the next time I have some sweet potatoes to hand!
They are addictive! Let me know what you think if you ever make them, sweetie. x
I love sweet potato and they look absolutely gorgeous, will have to give them a try!
Do try them, but be warned: you will not be able to stop eating them!
Yum yum yum, love sweet potato crisps. These look great!
Thanks Ciara!
Oh yummy huni xx
They are out of this world!
These look delicious! Can’t wait to make these for the boys!
What a great snack.
Thanks for linking up to #tastytuesdays
They are! Your little ones would love them… unless they are like Beanie and ask for “real crisps”!
Haha Beanie!!!
I love sweet potato. I use it far more than regular potato. I like it mashed or roasted or even just baked, like a normal baked potato. I’ve never tried making my own sweet potato crisps though. I think Potato would enjoy helping out with this one too.
Thanks for linking up with #LittleChefs
Always a pleasure! Let me know what you think if you try making them with Potato.
I could just do with a whole bowl of these…typically off limits too. I tell you what doing the rounds on the blogs these days is very tricky!
I had most of them! Kept eating them when nobody was looking!
These look delicious Mel! I love sweet potato 🙂 I actually try to make sweet potato crisps earlier this week, but I failed a bit…my weakness was that I wanted to cook more than I could fit in my oven in one layer, so I piled a few layers onto my baking tray…they were still delicious, but not crisp at all 🙁
That would do it! The only problem when making these crisps is you have to be patient. It really works, but it takes time, he he!
Oh wow, will definitely be trying these! #tastytuesdays