Sweet Potato Chips

I've made plenty of batches of sweet potato chips, and I've learned that the key to getting them nice and crisp is to slice them paper-thin and bake them. My easy 3-ingredient recipe makes a crunchy, healthy snack without deep frying, and I also love serving them as a simple side dish with burgers and sandwiches.

📝 Ingredients

• 1 1/2 pounds sweet potatoes
• 1/3 cup olive oil
• kosher salt

👨‍🍳 Instructions

1. 1Preheat the oven to 300 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
2. 2Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
3. 3Sprinkle the chips lightly with Diamond Crystal® Kosher Salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.