What’s your favorite kind of chip?
Mine are probably either Sun Chips or anything sweet potato flavored. Actually there was an amazing Australian chip brand called Grain Waves that Tony and I fell in love with when we visited last year. We had every intention of bringing home Australian wine and chips, but we kept drinking and eating them both after each purchase. Oops.
Wine + chips = the perfect late night snack.
But what if you could make homemade chips right at home? Don’t worry, I’ve got you covered.
I decided on a Parmesan garlic sweet potato chip because doesn’t that just sound delicious? Rest assured, it is. And all you need is 6 simple ingredients to get started. Let’s chat about them quickly.
Sweet potatoes! Delicious organic sweet potatoes are best here. You can either use a mandoline or cut them with a knife. To be honest, you’ll get the best results if you use a mandoline, but either will work!
Cornstarch! We need this for crispy chips. It’s also the secret to crispy sweet potato fries. You can also use potato starch.
Olive oil! A nice light olive oil is lovely, but you can also use grapeseed, avocado or coconut oil.
GO Veggie! Dairy Free Parmesan Grated Topping! To make these dairy free, I used Go Veggie’s lovely parm and also added a little garlic powder and sea salt for delicious garlic-parm flavor. I use their parm all the time and trust me, it really does taste like the real deal. If you are looking for where to buy the GV! grated topping, check out their store locator.
And finally, here are a few suggestion on what to enjoy these sweet potato chips with:
Green Chile Black Bean Burgers
Chicken Quinoa Enchilada Meatloaf Muffins
Chile-Lime Fish Tacos with Sour Cream Cabbage Slaw
Favorite Super Lean Turkey Sloppy Joes
If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram — I love seeing your creations and featuring followers! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: ambitiouskitch).
xoxo!
Parmesan Garlic Baked Sweet Potato Chips
Ingredients
- 2 medium sweet potatoes, cut into 1/8th inch rounds
- 2 teaspoons cornstarch (can also use potato starch)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 2 tablespoons GO Veggie! Dairy Free Parmesan Grated Topping
Instructions
- Place sweet potato rounds in a medium bowl and just enough cold water so that they are fully covered. Let the sweet potato rounds soak for 20 minutes. Drain water from sweet potatoes and pat dry with a paper towel.
- Preheat oven to 325 degrees F. Line two baking sheets with foil and spray with nonstick cooking spray.
- Add sweet potato rounds, cornstarch, olive oil, garlic powder, sea salt and GO Veggie! Parm Topping to a bag. Shake vigorously and massage so that the sweet potatoes are fully coated.
- Evenly divide the rounds between the prepared baking sheets. Do not allow the rounds to touch. Bake for 15 minutes then rotate the pans and flip the chips. Bake another 10 minutes, rotate the pans again and flip once more. Repeat one more time (bake 10 minutes, flip chips).
- Once chips are browned and edges look a little crispy, they are done. They will crisp up more once they cool. Sprinkle with extra sea salt if desired. Makes 4 servings. Chips are best the day they are first made, as that's when they are the most crispy.
Nutrition
This post is sponsored by GO Veggie!. Thanks for continuing to support AK and the brands that help make it possible for me to bring you recipes.
14 comments
These look amazing! I love sweet potatoes.
Yaaaas. I organized a champagne and chips night at one of the restaurants I worked for, and it was SO much fun. So I’m such a fan of wine & chips 🙂
Homemade sweet potato chips are the best! I have only even made them in the microwave (because I’m super lazy like that) but I love the idea of dusting them with cornstarch and doing them up in the oven. I wish I had some to snack on right now as I listen to 90’s hip hop and harass my cat with a laser light.
When we were kids my Mom used to make homemade chips. They are the best!! LOVE your recipe, brings back good memories!
I make sweet potato fries all the time, but have never thought of using cornstarch to make them crispier. Such a great idea!!
I just bought the biggest sweet potato ever and had planned on making fries but these chips sound way more enticing! I actually am not a huge fan of store-bought potato chips, but anything homemade is perfect in my books!
Looks sooooooooo yummy! I love that the chips don’t look too burnt nor too soft–I tend to do that with mine XD
I tried baking russet potato chips for the first time ever a few months ago and couldn’t believe how well it worked. I mean, they tasted just as crispy and crunchy as fried chips! These look wonderful too (I love sweet potato chips just as much as the traditional kind). I love that you left skins on and the garlic parmesan flavors sound amazing!
-Julie @ Texan New Yorker
I am all about sweet potato chips. I love the parmesan garlic on these–I would probably eat the whole bowl. These would be great for nachos too!!
YUMM! These look so good – I need to try the cornstarch trick!
Wine and chips are totally the best all the time snack! I have to try these ASAP!
These look absolutely perfect. That crispy outer layer is calling my name.
Oh my goodness, I wouldn’t be able to leave these chips alone! And a big “Yes!” to wine and chips.
Delicious- just the sort of snack I crave all the time!