Sweet potato oven chips

I don't think you can kittyl, mine remain flabby or get burnt if cooked for longer.... I still cook them though!

Oh dear! I've eaten then in restaurants where they have been crispy and wondered if any one knew the secret - should have asked while we are there.!

Perhaps they're deep fried?
I've only done them in the oven ?

Keep them in longer I suppose. Good with cumin seeds.

I just don't like them so have never tried making them but have you tried cutting them thinly? Might that work?
When I have seen them in restaurants they have always been wedges.

Have you tried spraying them with one-cal spray thats the way I crisp normal chips when doing in the oven.

I have it on good authority that the secret is to soak them in cold water for 45 minutes. Then Pat them dry, toss in oil and cook in the oven. Apparently soaking the chips first draws out the excess starch and you get lovely crisp chips. I haven't tried it myself though, so can't comment.

soaking in water, eh... I love sweet potato anything and will definitely be giving this a try. I'm hoping it's the key to my sweet potato dilemma too kitty

We're having SPs tomorrow night so I'll try soaking them in water and then blatting them dry.

We used to do that with ordinary chips before frying them when I was first married. I think it was a MIL tip.

They know what to do with chips in Yorkshire

The instructions on our Actifry say to rinse the chips before cooking to remove starch. I usually cut the potatoes up and leave them in a bowl of water for a while. It will be interesting to see if this works with sweet potatoes too. Please let us know merlotgran.

Thanks for all your suggestions.

It's funny isn't it - can't remember when I stopped soaking chips before cooking but we always used to - in the old days!!

I had thought about deep frying but couldn't face the resulting mess if the chips disintegrated in the fat.

Will be interested to hear how you get on merlot.

Someone was telling me yesterday that they boil the SP chips for 20 mins!! before shallow-frying to get crisp ones. I'm dubious - surely they'd disintegrate by then? - but it must get the starch out!

Must try your method Hilda. Also, you could try twice frying in deep fat like normal chips. First time for 9 minutes at 130, then let them cool completely and second fry for 3 minutes at 190. Sounds a faff but isn't really. Just need to factor in cooling time, which I rarely do!

My daughter's method for crispy sweet potato chips is to shake them in a bag with a teaspoon of oil and some salt, place them on a baking tray, then cook them for twenty minutes in the oven. They will never be as crispy as potato chips, however.

Bit late with this but here is how to get mega crispy ones! Soak in cold water for three hours or longer. Dry. Sprinkle over corn flour, making sure a very light coating is on them all over. It's easy to do with your hands. Heat oven to hot, spay with fry light or other cooking oil and wait. ? cooking time depends on the size.