Time 30m Yield 4 Number Of Ingredients 4 Steps:
Heat oven to 400°F. Cut sweet potatoes into very thin slices. In large bowl, toss potatoes with oil, salt and pepper. Place potatoes in single layer on 2 ungreased cookie sheets (slices can touch but not overlap). Bake 10 to 15 minutes, rotating cookie sheets once, until edges are crisp but potatoes are still soft in the center. Cool 5 minutes; remove from cookie sheets to cooking parchment paper. Cool completely (chips will become crisp as they cool).
Time 40m Yield 6 Number Of Ingredients 3 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spread sweet potato slices evenly on 2 cookie sheets. Coat evenly with cooking spray; sprinkle 1/2 of the garlic-pepper seasoning on top. Bake in the preheated oven for 15 minutes. Flip, spray on the second side, and sprinkle remaining seasoning on top. Continue baking until tender, about 15 minutes more.
Yield 4 Number Of Ingredients 5 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.
Time 30m Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.
Yield 1 serving Number Of Ingredients 5 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!
Number Of Ingredients 5 Steps:
Heat oven to 400 degrees. On 2 baking sheets, toss sweet potato with oil and season with cumin, paprika, and salt. Arrange in single layers and bake, flipping halfway, until crisp and golden, 20 to 25 minutes.
Time 50m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray. Combine the salt, dill, garlic powder and a generous grinding of black pepper in a small bowl and stir to combine. Put the beets and sweet potatoes in a large bowl and spray with olive oil spray. Toss and spray again. Season with the seasoning mix. Arrange on the baking sheets; they can be close but shouldn’t touch. Bake, rotating the baking sheets from top to bottom about halfway through, until lightly browned and crisp almost to the center (they will crisp all the way as they cool), about 24 minutes. Remove the chips to cool.
Time 1h29m Yield 36 chips, 2 serving(s) Number Of Ingredients 2 Steps:
Heat oven to 200°F with two racks. Line two baking pans with parchment paper, and set aside. Slice potato crosswise, as thin as possible. Arrange the slices on the prepared sheets, and keep them from touching as much as possible. Sprinkle lightly with salt and pepper. Cook for 50 minutes. Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking. Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes. Transfer to cooling racks, and cool chips on baking sheets. (Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.
Time 25m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350. Peel the sweet potato and slice it with a vegetable peeler into thin strips. Lay them out on a parchment lined tray. Keep them seperate and not touching in a single layer. Spray them lightly with olive oil. Sprinkle with sea salt and pepper. Bake them about 20 minutes or until browned and crispy. Turn the tray about halfway through. Keep your eye on them and adjust the cooking time to acheive the desired crispy texture. Cool slightly and enjoy!
Time 30m Yield 5 dozen chips. Number Of Ingredients 7 Steps:
Cut potatoes into 1/8-in. slices; spray both sides of slices with cooking spray. In a large bowl, combine seasonings. Add the potatoes; toss gently to coat. , Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 400° for 20-25 minutes or until potatoes are golden brown and tender, turning several times
