By Victoria Hart Glavin of Tiny New York Kitchen
Yellow or orange sweet potatoes make excellent chips. You can use a sharp knife to slice the potatoes, but I highly recommend using a mandoline or food processor. You’ll get more even slices that way. Each potato should yield just the right number of slices to cover a large baking sheet. Work in batches for the best results.
- 3 Large Sweet Potatoes (Scrubbed & Unpeeled)
- 2 Tablespoons Olive Oil
- 1 Teaspoon Kosher Salt
Preheat your oven to 400 degrees.
Cut potatoes into 1⁄4 inch thick slices, using a mandoline slicer. Don’t slice any thinner or the chips will burn too quickly.
Blot slices between paper towels.
Wipe large baking sheet with 2 teaspoons olive oil. Spread single layer of potato slices onto oiled baking sheet. Sprinkle with some kosher salt.
Place in oven and bake for 12 to 15 minutes until toasted to a dappled brown color with crisp and curly edges. Turn once during baking.
Remove and set aside to cool. Chips will continue to crisp as they cool.
Repeat with remaining potato slices. If not serving right away place in airtight container for 2 to 3 days.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.