Help me make fried sweet potato chips

[whole milk]

In short, a favorite flavor combo of mine is sweet potato with a hint of lemon and a twist of ground pepper.

As an accompaniment I thinly slice sweet potatoes; brush with ether oil with a bit lemon oil, or lemon juice; arange them on a baking platter so that they overlap one another; I bake then finish with some freshly ground pepper.

I've been looking to make these into crisps (potato chips) but slicing them thiner, brushing them with oil, and baking them; results have been marginal: not very crispy. Is there a way to impart the crispness of deep fried foods on vegtables without deep-frying them? It's maybe vanity, but I'd prefer to avoid the extra calories from trying a deep fry.

[Michael in FtW]

Slice the potatoes about 1/8-inch thick, or thinner, pat dry and brush with oil (not lemon juice) - place in a single layer on baking sheets (do NOT overlap) and bake at 500ºF for 15-20 minutes.

[whole milk]

Thanks. I'll give it another go tomorrow. Do you think I can squeeze or brush a bit of lemon juice after they come out of the oven; and if I grate the pepper just after, will it stick to the chips?

cheers,

[AllenOK]

Maybe, instead of lemon juice, you could use lemon zest? The juice would make the chips soggy, but the zest wouldn't.

[Michael in FtW]

Grate some lemon zest into the oil - bring it up to the point you see the surface of the oil "shimmer" - cut the heat off, put a lid on the pot, and let it steep for about 30-45 minutes (until cooled off to room temp). You will then have lemon flavored oil. Use that to brush on your 'tater slices - forget the lemon juice! You could then sprinkle with pepper before baking or immediately after removing from the oven.

Or - after brushing with oil, and before baking - sprinkle the 'tater slices with some "lemon pepper" - or immediately after removing from the oven.

That's a couple of ideas ....