Comments on: Sweet Potato and Parmesan Chips

By: Liz

Liz — Mon, 09 Jan 2012 05:57:56 +0000

they were good. Nothing spectacular. It’s just something to play around with to find the right size of chip… if too thin, it burns. If too thick…too soft. Sooo I guess one must play around to find the right combo? Overall, good taste though… can’t complain. AND YES, USE parchment paper!

By: bkraemer

bkraemer — Tue, 05 Apr 2011 15:25:49 +0000

I’ve made these twice, once with a vegetable peeler and the other time with a large metal grater. I’d recommend the grater or a mandoline as the thicker slices seemed to do better. Either way, the “chips” were never fully crisp like potatoe chips but they are good. I make a triple batch and store them in the fridge. I use chipotle chili pepper instead of paprika and will only sprinkle on some salt after they’re done baking.

By: michellejoan5

michellejoan5 — Sun, 27 Mar 2011 14:16:20 +0000

Wow!!!!!! These are awesome! They didn’t even make it to the table. My husband and I ate them right when they came out of the oven!

By: laurainthecountry

laurainthecountry — Thu, 03 Mar 2011 19:53:57 +0000

These look soooooo good. I’ve tried baking regular potatoes to make chips and some turned out crisp, others soggy – I think the trick is get them *really* thin.

By: Heritage Hollow

Heritage Hollow — Sat, 26 Feb 2011 19:45:52 +0000

These were good! Make sure that you spread them out evenly on your cookie sheet in a thin layer. I didn’t and some came out soggy. They have a lot of flavour. Thank you for the recipe.

By: Heritage Hollow

Heritage Hollow — Fri, 25 Feb 2011 22:38:16 +0000

I went to her website and it says to bake at 375 degrees. Hope this helps.:)

By: crysi666

crysi666 — Tue, 22 Feb 2011 21:51:09 +0000

What temperature do you cook these at??

By: in sock monkey slippers

in sock monkey slippers — Mon, 21 Feb 2011 20:58:41 +0000

I’ve make using a mandolin and baking at 300°F. They are really good but it takes awhile for them to crisp up after drying. What temperature do you bake yours at? Maybe you hold the secret to crispy chips?!

By: Rina

Rina — Mon, 21 Feb 2011 17:43:56 +0000

I can not wait to make these!