The secret to perfectly crispy baked sweet potato slices is a hot oven. I bake my potatoes at 220°C (440°F).
Step 1: Preheat the oven to 220°C (440°F) and prepare a baking trayby lining it with parchment paper.
Step 2: Wash the potatoes and pat them dry. Sweet potato skin is edible, so if you want, you can slice the potatoes without peeling them. Just make sure you wash the potatoes properly using a veggie brush.
Step 3: Slice a thin piece from one side of the sweet potato so it sits flat on your cutting board. This little trick makes slicing easier and safer. Slice the potato into 2 mm (0.07 inch) thick slices and arrange the slices on the tray.
Step 4: Brush the potato slices with extra virgin olive oil. I like using a pastry brush for this. Generously season them with the spices.
Step 5: Transfer the tray into the hot oven. Make sure the temperature has reached 220°C (440°F) before you start baking.
Step 6: Bake the potatoes for 15 minutes. Take the tray out, place it on a heat-proof flat surface, and using kitchen tongs, flip the potatoes onto the other side.
Step 7: Bake for another 10 minutes. Take the tray out again, flip them one more time, and bake for another 10 minutes.
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Notes
Pat the potatoes dry before cutting them; excess moisture will make the potatoes soggy.
Make sure the oven is hot before you start baking them.
Do not overcrowd the baking tray. Leave some space between the slices so they don't steam but bake in the oven.
Don’t forget to flip! Flipping the slices halfway through ensures they get evenly crisp on both sides.