A while back I tried baking my own sweet potato (yam) chips and I ran into some problems. Here's what I did on my last attempt:
- Using a mandolin, I sliced the potato into one-eighth of an inch size medallions.
- I placed those medallions on a baking sheet that had been covered with a greased sheet of tinfoil.
- I set the oven to 350 (it was a total WAG in terms of temperature) and placed the baking sheet on the middle rack.
- I watched as the potatoes began to curl and shrink. "Hooray!" I thought to myself. "I should flip these suckers over just to be safe".
- I flipped the chips over (still soft) and returned them to the oven.
- After another 5 min or so I took the chips out of the oven. They were hot, some were burnt, but none were crispy or chip-like.
My question is: What was my fundamental flaw? was it temperature? timing? What is the fundamental secret to getting them to be crisp without frying?