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My husband never cared for sweet potatoes until he married me. I tell him it must be my cooking! He can't resist dipping into a bowl of these crunchy chips. They're a nice change from regular potato chips.—Janelle Lee, Appleton, Wisconsin.
This recipe is:
Quick
Nutritional Facts 1 serving (calculated without salt) equals 136 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 6 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Sweet Potato Chips in Taste of Home December/January 1996, p9
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Reviewed on Apr. 07, 2012 by melika_182
My chips were maybe alittle thicker and we cooked them longer
Reviewed on Jun. 17, 2009 by pammy jean
I found that a mandelin works the best, but be carefull it is really sharp. You can also bake the potato for 20 to 30 minutes so they are no so hard and they slice easier. Hope this helps.PJ.
I found that a mandelin works the best, but be carefull it is really sharp. You can also bake the potato for 20 to 30 minutes so they are no so hard and they slice easier. Hope this helps.
PJ.
Reviewed on Nov. 19, 2008 by C1PNR
The first thought through my mind was to use a Mandoline. That's what I'm going to try.
Reviewed on Nov. 19, 2008 by ljpres
Do you have any suggestions regarding how to thinly slice sweet potatoes? I find them so fiberous as to be difficult to slice.
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