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Total Reviews: 12

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  • on July 15, 2012

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    I like it and it healthy!!!

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  • on April 12, 2012

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    Bobby these are amazing. Before I saw your recipe I made these thinner and with no cayenne. I'd usually burn them and there was no kick like the cayenne pepper. Thanks!

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  • on February 12, 2012

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    This is a good recipe- easy and tasty. One thing you have to watch out for is to use the RIGHT potato! I'm a Yankee, and the potato Bobby used for this recipe is what we call a "yam"- this is the orange-fleshed tuber, that's tapered on both ends. We have "sweet potatoes" that look more like standard, russet potatoes, with lighter, white-ish colored flesh. The orange "yam" worked great in this recipe. The sweet potato is more "watery," and I'm not surprised if the chips came out "soggy"... Maybe we needs a "Southern to Yankee" dictionary!

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  • on February 10, 2012

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    These are so good! We will be making these from now on. The flavor and heat is just right. We did have to cook them a little bit longer to get a crisp. Thanks Bobby for showing us how to make yummy food with less fat and calories!!

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  • on February 09, 2012

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    Both my husband and I loved these. I will cook a little longer next time for more crisp but the flavor is excellent!! I look forward to making them again.

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  • on February 03, 2012

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    Well, that was a waste of a perfectly good sweet potato. Should have listened to the comments already posted. These were in no way crispy, nor browned. Tried 2 different ways: one as directed and the other w/ cooking spray instead of oil. Same result. Would have been easier to just roast the potato...would have gotten the same results. (Truly, looking at the photo w/ this recipe, I am doubting that they were baked, and not fried. Oh well....

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  • on January 29, 2012

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    We loved the flavor of the chip-but just like prior reviews, I had trouble with soggy or burnt chips. I used a mandolin as well-but just couldn't get a crispy chip. I am going to experiment with trying a lower temperature and longer cooking time and see if I can get a crispy chip because my family really liked these. Any tips from Bobby would be appreciated!!!

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  • on January 24, 2012

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    Unfortunately, the chips were either soggy or burnt. The thinner ones burned, the thicker ones remained soggy (I used a mandolin to slice some at 1/4 inch and some less. The flavor was good and we still ate them as a side, but they weren't "chips". Oh well.
    I've had better luck making my own potato chips with russet potatoes in the microwave. I might try doing that next time.

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  • on January 14, 2012

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    LOVE your new show, Bobby!! These Roasted Sweet Potatoe chips are great!! I didn't have the cayenne pepper, but I used galic pepper and sprinkled with chili powder - - worked just fine. We will be making lots of these.

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  • on January 14, 2012

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    I made these for dinner tonight. Turned out great! I made some with the cayenne pepper and some with just salt and pepper. Loved them both. I will have to tweek the cooking time though. Some burned and some were not as crisp. Probably my oven.

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