Help me make sweet-potato chips

please.

I’ve tried three times this week to make home-made oven-baked sweet-potato chips with various results, none of which I’m really happy with. Following recipes I’ve found online I’m slicing thin and laying onto a greased sheet, then brushing with butter, seasoning, and then baking at 375 for anywhere 'tween 15 and 40 minutes.

Problems: Uneven cooking, with some burnt black within 10 minutes while other slices on the pan are still raw after 30 minutes; or sticking together like au-gratin potatoes.

Seasoning is good, I season with salt, white and cayenne pepper, cumin and paprika; what I put on my baked whole sweet-potatoes which I eat often. So even these screw-ups are edible, but I’d really like to have the chips without having to shell out $5 a bag for “gourmet” sweet-potato chips.

Help me if you can. Hopefully it is possible to get it done with some consistency in the oven.

thanks.

Just deep fry them around 360F for about 4 minutes. And you need a mandolin…

Just do it the right way, use peanut oil, and stick it to the man.

Steam the sweet potatoes first so they’re soft not too much that they will fall apart when you slice, it’ll reduce baking time and you won’t get the suprise crunchy raw slices. And instead of butter, brush with olive or grapeseed oil before roasting.

I feel your pain. I like roasted sweet potatoes. I’ll chop them up in more or less half-inch cubes, toss them in a bit of olive oil and dried basil, oregano, garlic, red pepper flakes, kosher salt, and black pepper, and roast them in the oven. I inevitably end up with the same problem–in order to get them all thoroughly cooked, some are burnt, and nearly all have a trace of burnt sugar flavor which takes some getting used to.
Anyway, I hope you get some good tips, 'cause I’ll be watching, too :slight_smile: