If there’s one thing I’m passionate about, it’s food. I’ve spent a lot of time researching (researching, eating, it’s all the same) sweet potato chips and after scouring the internet for all the ways everybody else has success, I’ve achieved it. Crunchy on the outside sweet and soft on the inside, sweet potato chips – and Babyologists, now you can make them at home too!
Time and time again I’ve attempted cooking sweet potato chips at home only to be disheartened by a soggy, albeit tasty, mess. Not any more folks, follow these instructions – watch them like a hawk in the oven – and we’ll get you to the holy grail of sweet potato goodness.
2 or 3 sweet potatoes (completely depends on how many you’re feeding, but let’s say a large sweet potato will feed two people. Maybe.)
1/4 cup cornflour
fresh and dried rosemary (optional)
- Peel your sweet potato. Those unfamiliar with sweet potato might be put off by its appearance – there’s no point denying it’s a fairly ugly vegetable – but it makes up for it in taste. Don’t worry about any unsightly brown marks, just peel ’em and get on with the job.
- Cut your sweet potatoes into batons – not thick wedges and not skinny French fries, somewhere in between that.
- Put all your sweet potato chips in a bowl, cover with water and let soak for an hour.
- Preheat your oven to a hot 220°C.
- Drain off your sweet potato chips and give the colander a good shake to shake off any excess water. Put the chips into a plastic bag.
- Add a tablespoon of the cornflour, seal the bag and give a good shake. Add another tablespoon of the cornflour if not all the chips have a light coating of cornflour. You don’t want globs of cornflour, so watch out for that.
- Next get out one or two of your old baking trays and space your chips out so they have room to cook and get crunchy. Note the old tray is important, I hear the chips don’t crisp up so much on newer trays (for whatever reason).
- Drizzle with oil and toss them around a bit, then space them out again. Add more oil if they’re looking a little dry – more oil, more crunch.
- Sprinkle with sea salt and dried rosemary (if using) and put them in the hot oven. Bake for 10 to 12 minutes and using a metal egg slide, turn them over. Bake a further 10 minutes and you’re done! Do keep an eye on them though, they may need a little longer depending on your oven.
I like to put a few sprigs of fresh rosemary on a plate and put the chips on top – the aroma released is amazing. Chop up a few fresh rosemary leaves and add them, plus a pinch of dried rosemary to some mayonnaise for the perfect dipping condiment and you’re good to tuck in!
Make sure to browse our recipe archives for more great meal ideas and treats to try.