2 Minute Sweet Potato Chips Recipe By Tasty

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

Steps:

• Working in batches, place the sliced sweet potatoes on a piece of parchment paper and sprinkle with salt.
• Microwave for 2 minutes and 30 seconds, flipping halfway, until the chips begin to brown. Continue to microwave at 30 second intervals if necessary.
• Allow to cool
• Enjoy!

Steps:

• In a bowl of cold water, place the sweet potatoes for at least 1 hour after slicing. Drain the potatoes and pat them dry. In a deep fryer or deep heavy pot, heat 1/8-inch vegetable oil to 380 degrees. Fry in batches until golden brown. Do not overcrowd. Remove to paper towels. Salt lightly before

Steps:

• Cut sweet potatoes with mandolin or similar slicer (thin, about the width of a nickel).
• Fry in a pan with canola oil, about 2 inches deep at 350 degrees, for 7 to 8 minutes, turning frequently.
• Fry in batches (try not to crowd pan).
• Air dry in a strainer or other type of basket for several minutes.
• Sprinkle with salt and chile powder to taste.

Steps:

• Combine sweet potato slices and and olive oil in a large bowl; toss to coat. Arrange sweet potato slices in a single layer on a large microwave-safe plate; season with salt.
• Cook in microwave until chips are dry, crisp, and slightly browned, about 5 minutes. Cool chips on plate before transferring to a bowl. Repeat with remaining sweet potato slices.

Steps:

• Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

Steps:

• Pre-heat oven to 450 degrees F.
• Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
• Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
• Brush both sides of sliced sweet potatoes with olive oil.
• Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
• Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

Steps:

• Soak potatoes in 2-qt. of ice water for 1 hour; drain and pat dry., In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes, seven or eight slices at a time, 1-2 minutes or until golden brown on both sides, turning once. Drain on paper towels; sprinkle with salt.

Steps:

• Combine all ingredients in a mixing bowl.
• Layer potatoes in a baking dish coated with nonstick cooking spray (nonfat).
• Add any remaining liquid from bowl and cover dish with foil and bake at 350 degrees F for 30-35 minutes.