I’ve had these five little sweet potatoes sitting in my fruit basket for, I don’t know, at least three months. I just didn’t want to deal with them for some reason so there they sat… and sat… and sat. An interesting fact about my life is that despite being nicknamed Tater and subsequently operating under the alias Sweet Tater for the first several years of my food blogging experience, I actually kind of hate sweet potatoes. They’re ok as crispy fries, but something about their overly mushy texture when baked as a whole potato just really freaks me out.
Glad I got that off my chest.
So anyway, I don’t really like sweet potatoes but I keep buying them so I have these little guys just sitting there staring at me like, “We’re slowly dyyyyying!” so I decided to make some crispy chips out of them to get them out of my life because these chips are an excellent way to down five sweet potatoes in like 45 seconds.
There’s really no art or science to the making of these baked sweet potato chips. I just used my thin slice food processor attachment to cut everything up, greased down a foil lined baking sheet with coconut oil, arranged the chips in a single layer and then baked at 350 degrees for about 15 minutes–flipping twice at about 5 and 10 minutes. Dust with salt and inhale.
Granted, this is a tedious process since I only have one baking sheet and five potatoes cut into chips required that I do this process four times in a row and burn at least one sheet of them but…
Potatoes = gone. Worth it.