Sweet Potato Chips

Preheat the oven to 200°C with top and bottom heat (if using a convection setting, set it to 190°C). Line two large baking sheets with parchment paper. Position one rack in the middle of the oven and one slightly higher (if you have two sheets, one can be in the middle and the other on the lower position).

Wash the sweet potatoes under running water, scrubbing the skin to remove dirt. If you prefer skinless chips, peel the sweet potatoes with a vegetable peeler — however, the skin adds texture and many nutrients. Cut the sweet potatoes into very thin slices, 1–2 mm thick. The quickest and safest way is to use a mandoline set to 1.5 mm; if you don't have a mandoline, use a very sharp knife and a cutting board with a non-slip base. Try to cut the slices to an even thickness so they bake evenly.

Place all the slices in a large bowl of cold water and soak for 20–30 minutes. This process washes away excess surface starch, which significantly helps achieve crispiness. After soaking, drain the slices in a colander, then dry them very thoroughly with layers of paper towels or use a salad spinner — the slices should feel dry to the touch, with no visible water droplets.

In a large dry bowl, combine 30 g of olive oil (2 tablespoons) and 10 g of cornstarch (optional). Add 5 g of salt and 2 g of black pepper. If using, add 2 g of smoked paprika. Toss in the dried slices and gently mix — it's best to use two tongs to turn each slice so that each gets a thin layer of oil and cornstarch. The cornstarch should lightly coat the slices, creating an almost dry, floury layer that will add crispness after baking.

Arrange the slices on parchment paper in a single layer, making sure they do not touch (if there are many slices, spread them out on two trays). If you are using sesame, lightly sprinkle some slices before baking (optional). Place the trays in the preheated oven. Bake for 10–12 minutes, then flip each slice (use a spatula) and bake for another 8–12 minutes. Baking time may vary depending on the thickness of the slices and the type of oven — watch the chips after 8 minutes of the first baking. The chips are ready when the edges slightly curl and they turn light golden to deep golden brown, and when removed they are crispy (they will become harder after a few minutes of cooling).

Remove the trays from the oven and transfer the chips to a cooling rack in a single layer, so the steam can escape and the chips become crispier (5–10 minutes). Try one chip — if it needs more salt, gently sprinkle a little on. If you used sesame after baking, add it now to keep it crunchy.

Serve the chips in a large, wide bowl or place them in paper cones set on a tray. On the table, set out containers with dips: hummus, guacamole, or yogurt-herb sauce (vegan version). Serve the chips immediately for maximum crunchiness.

If there are any chips left, store them in an airtight container at room temperature for a maximum of 48 hours — they lose their crunch over time. To restore the crunch, preheat the oven to 150–170°C and place the chips on baking paper for 5–8 minutes, checking every 2 minutes.