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Reviewed: Jun. 25, 2008

I sliced these very thin and baked them at 350 as another reviewer suggested. I set the timer for 20 minutes, and at just 15 they were all burned and had to be tossed!

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Reviewer:

ipoems


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Reviewed: Jun. 15, 2008

Yummy side dish, we all enjoyed. 4 stars for calling them "chips" when they really don't get crispy like chips. That being said, they had a great flavor and I will certainly make them again! NOTE: melt butter in a bowl, mix in sugar, salt & cinnamon - then toss the potato slices in the bowl, mixing well. ALSO, bake at 375 to keep them from burning...

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Jennifer C.

	Living In: Minnetonka, Minnesota, USA
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Reviewed: Jun. 12, 2008

Great healthy alternative to regular chips or good as a vegetable side with your summer BBQ's. Cut slices thinly and as uniform in size as possible for best results. I melted the butter in a bowl mixed in the topping ingredients and stirred in the potato slices instead of brushing it on.

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ROBDOG19


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Reviewed: Jun. 9, 2008

These were really, really good. What a great way to eat something that is so healthy for you! Would give them 4 1/2 stars if I could.

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Reviewer:

Renae

	Cooking Level: Intermediate
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Reviewed: Mar. 10, 2008

Had some leftover uncooked sweet potatoes and wanted to try something new with them. Sliced them extra thin as other reviewers have suggested-- worked great! I would just make sure they're all evenly thin. I didn't brush on the toppings, just sprinkled them over the top, and that worked fine. So easy to make and smelled tantalicious while baking! Highly recommended:)

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vertigo912


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Reviewed: Feb. 14, 2008

They ARE a little hard to slice just right, maybe if I had a mandolin or something, but the flavor was great and what a healthy choice! I'm trying to get my 21 month old to eat more veggies and this was a great way. He had no clue!!

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Charlene


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Reviewed: Jan. 1, 2008

I did like this recipe. The first batch did have about 1/2 of the chips get burned but I found that was because of the various sizes. It's important to stay with "same-size chips" or take smaller ones out first and leave bigger ones in the same length of time. It's also important to keep them thin. You can adjust your oven temp or cooking time for soft/crisp results. I used organic sweet potatoes and other ingredients for an even healthier recipe!

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Reviewer:

Lisa H


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Reviewed: Dec. 31, 2007

Amazing! These were easy to make and healthier than regular potato chips. As stated before, the thinner you slice them, the better. I will definently be making these again!

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Reviewer:

cookingx


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Reviewed: Dec. 30, 2007

The trick is to cut them extremely thin like a potato chip. I also decreased my oven to 375 degrees.

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nadiaet


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Reviewed: Dec. 23, 2007

Totally not worth the effort! Sorry.

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Reviewer:

Mamarocks


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Reviewed: Dec. 20, 2007

These turned out great. My four year old loves them. We'll be making this again.

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Reviewer:

sweetestgoodbye

	Cooking Level: Intermediate
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Reviewed: Oct. 15, 2007

These were really really good. I just used spray butter instead of melted. This is one of the best and easiest sweet potato recipes.

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Reviewer:

amy


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Reviewed: Jun. 29, 2007

Eh- I'd say it's just ok. Chips ahd great flavor, but were soggy and quite few burned before the other ones even began to crisp. Changes of note: instead of brushing the chips with the mixture, I put them all in a large Ziploc and shook 'em to save time (so very much easier). Next time I think I will put them on a broiler pan to help them crisp without burning. Suggestions?

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Reviewer:

surfgirl303

	Cooking Level: Intermediate Home Town: Canandaigua, New York, USA Living In: Saint Petersburg, Florida, USA
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