Sweet potatoes are a little trickier, but lots faster to cook. Because of this, make sure that you don’t slice the sweet potatoes too thin and don’t leave them unattended. Other than that, the instructions are similar to what is outlined above:
Once you have your slices all sliced and seasoned to taste and laid out in a single layer on a parchment- or Silpat-lined baking sheet, pop them in a 400-degree (F) oven for ten minutes.
Flip and bake 3-5 minutes more. Be super-careful and attentive – sweet potatoes can burn very quickly! You’ll probably see a few darker spots here and there, but don’t let the spots turn black. Cool completely before you serve them because they’ll get crispier during cooling.
A tip for perfect chips: ¼-inch or thinner slices work best and a mandoline is the tool to get uniform slices at the thickness you want. Thickness influences cooking time and the amount of “snap” you’ll get from your oil-free chips.
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