This year in our garden we grew sweet potatoes and they were a big success. They store really well and taste so fresh. I have never made homemade potato chips, but thought it was worth a go, and I thought, why not use some of our monster sweet potatoes that we have. So I took out my handy food processor and went to town. You can use this same method on regular potatoes. Oven baked potato chips have a texture and crunch like the kettle chips you can purchase in the store.
First scrub and peel the potato and preheat your oven to 400 degrees.
Next slice them. I used my food processor with the blade set at 2. I began with 1 (the thinnest setting) and found it to be too thin. I gradually moved the blade wider testing to see which thickness I liked. For us it was 2.
Toss them with olive oil (I am going to try coconut oil the next time I make potato chips).
Put them on baking sheets in a single layer. I use my cooling racks on top of my baking sheets to help the air circulate even more. I still had to flip them. I tried salting before they were baked and after they were baked. I found salting before was better as it stuck to the chip more.