Sweet Potato Ribbon Chips Recipes

SWEET POTATO CHIPS

Steps:

• Soak potatoes in 2-qt. of ice water for 1 hour; drain and pat dry., In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes, seven or eight slices at a time, 1-2 minutes or until golden brown on both sides, turning once. Drain on paper towels; sprinkle with salt.

SWEET POTATO CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

BAKED HOMEMADE SWEET POTATO CHIPS

Steps:

• Pre-heat oven to 450 degrees F.
• Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
• Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
• Brush both sides of sliced sweet potatoes with olive oil.
• Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
• Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

SWEET POTATO CHIPS WITH A HINT OF LIME

Steps:

• 1. Preheat oven to 450 degrees F. Thinly slice sweet potatoes (with skin on). Lay slices on 2 parchment covered baking sheets. Using a pastry brush, generously brush slices w/ olive oil.
• 2. Bake slices for 15 - 20 minutes until crispy. Place on serving platter and squeeze generous amounts of lime juice over chips; follow w/ a sprinkling of salt. Use the same baking sheets for the remainder of slices and follow as above.
• 3. Warning: BET YOU CAN'T EAT JUST ONE!

SPICY RIBBON POTATO CHIPS

Steps:

• Using a vegetable peeler or metal cheese slicer, cut potatoes lengthwise into very thin strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes. Drain potatoes; place on paper towels and pat dry. , In a small bowl, combine the chili powder, garlic salt, cayenne and remaining salt; set aside. , In an electric skillet or deep-fat fryer, heat oil to 375°. Cook potatoes in oil in batches for 3-4 minutes or until deep golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

SWEET POTATO RIBBON CHIPS

Steps:

• Place potato flat on work surface, holding one end. Using vegetable peeler and starting at center of potato, shave into long, wide ribbons in quick strokes. Turn potato and continue shaving opposite end. Turn potato over and repeat process for each side. Repeat with remaining potatoes.
• Heat oil to 375°F in heavy, wide, 4-inch-deep pot. Shake one handful of potatoes in oil; do not crowd. Fry until crisp and slightly golden, stirring occasionally, 30 to 60 seconds. Remove with slotted spoon; drain on paper towels. Season with salt. Repeat with remaining potatoes in batches. (Can be prepared 6 hours ahead. Cover lightly and store at room temperature.)

SWEET POTATO CHIPS

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, toss the sweet potato chips with oil and soy sauce. Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like. Bake for 30-40 mins, until crisp.