National Potato Chip Day. Pi(e) Day I get because it's 3.14 (pi, get it??) but it turns out the potato chip has to share the glory with its more famous counterpart. You know pie, that spotlight hog. I didn't have a pie in the baking rotation (I ate a piece of one but didn't bake it myself - does that count?) but I had made these sweet potato chips last week so I'm throwing them in there just in the nick of time.
I actually don't like potato chips. Not the thin, greasy kind. I'll mow through a bag of Doritos, Cheetos, Fritos and/or Sun Chips whenever I want salt but the straightforward, simple, humble potato chip? I don't think so. However, I saw nothing wrong with switching my allegiance to sweet potato chips. The sweet potato has ousted the white potato in my affections so I figured I would like sweet potato chips just fine.
(I also peeled mine)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1/4 teaspoon paprika
- Preheat oven to 400 degrees F.
- Place sweet potato slices and oil in a re-sealable bag and shake to coat.
- In a small dish, combine the seasonings and add to the sweet potatoes. Shake again to evenly coat.
- Lay potato slices on a foil-lined baking sheet and bake for 12-14 minutes. Remove the potatoes from the oven and flip. Cook for an additional 10 minutes until crisp.
- Place potatoes on a wire cooling rack to cool - they crisp up more as they cool.