Crispy Sweet Potato Chips (Copycat)

Name: Crispy Sweet Potato Chips (Copycat)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 medium sweet potato (about 450 g, orange fleshed, unpeeled); 2 tbsp olive oil; 0.25 tsp kosher salt (plus more to taste); cooking spray (for the baking sheets)

Independent copycat-style recreation, not Grill'd’s official recipe (theirs is a trade secret) and not affiliated with Grill'd. This is a home version inspired by the menu item, worked out for a normal home kitchen.

A home version of the crispy sweet potato chip format: paper-thin sweet potato slices, tossed in olive oil and baked in two stages so they dry out first and crisp up second, instead of burning. The trick is even slicing and pulling chips out as they finish, since they crisp at different rates. It has not been kitchen-tested for this site yet, so treat it as a starting point. The home cost below is an estimate per serving.

Servings

5 min

Prep

35 min

Cook

40 min

Total

Easy

Difficulty

180

Est. calories / serving

What it costs: restaurant vs home

Option	Cost
VeganSweet Potato Chips (Regular) at Grill'd (typical price, from the menu page)	$8.50
This home version, per serving	$3
You save	$5.50 (65%)

Restaurant price is the typical figure from our Grill'd menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.

Ingredients

Amount	Ingredient	Note
1	medium sweet potato	about 450 g, orange fleshed, unpeeled
2 tbsp	olive oil	n/a
0.25 tsp	kosher salt	plus more to taste
n/a	cooking spray	for the baking sheets

Method

Set two oven racks to divide the oven into thirds and heat the oven to 150 degrees C. Line two rimmed baking sheets with parchment paper and coat lightly with cooking spray.
Cut the sweet potato in half crosswise. Using a mandoline with firm, even pressure, slice it into slices about 3 mm thick, then toss the slices in a large bowl with the olive oil until coated.
Lay the slices in a single layer on the baking sheets with no overlaps, coat the tops lightly with cooking spray, and season with the salt.
Bake for 20 minutes at 150 degrees C. Raise the oven to 200 degrees C, flip the slices, and bake for 5 minutes.
Rotate the sheets between racks and from front to back and bake for 5 more minutes.
Lift out any smaller chips that have browned and transfer them to a wire rack. Flip the rest again and return to the oven for 3 to 5 more minutes until they no longer bend or fold when picked up by the edge.
Transfer all the chips to the wire rack, where they crisp up a little more, and season with extra salt if you like. Serve with a dip of your choice.

Tips

Even thickness matters more than anything else, a mandoline beats a knife for this.
Judge doneness by firmness, not colour, a crisp chip will not fold when picked up at its edge.
Sweet potato sugar burns fast, so watch closely in the last few minutes and pull chips out a few at a time.

Allergen caution: whether the home version contains allergens depends entirely on the ingredients and brands you use. Check every label, and take extra care with shared surfaces and frying oil if anyone eating has an allergy.

Recipe credit: adapted in our own words from the tested recipe by The Kitchn. Their Sweet Potato Chips recipe, tested across thicknesses, pans and temperatures, was the reference point for the thin slicing and the two-stage bake here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at The Kitchn.

See the full Grill'd menu & prices The original item: VeganSweet Potato Chips (Regular)