Provided is a production method for increasing chewiness and sweetness of sweet potato. The method begins by first washing sweet potatoes, removing vines, skins, tips and defect parts from the sweet potatoes, then sling the sweet potatoes, and steaming the sweet potato slices at approximately 180 DEG C for about 50 minutes. After these steps, the steamed sweet potato slices are placed in a roasting oven for being roasted for about two hours, with top and bottom sides of the oven being heated to a temperature of 200 DEG C, so as to make the sweet potato ready for eating. The sweet potato slices can be cooled down by being placed in room temperature, and then the sweet potato slices are refrigerated for fresh keeping. To be used for food, the sweet potato slices are placed in a roasting oven for being roasted for 5 minutes at 200 DEG. Thus, an advantage of simplified production process is provided. The sweet potato chip foodstuff so made contains no additives so as not to cause burden to the human body after being eaten. Further, on the basis of purely natural food, since steaming is done before the roasting step to keep the moisture in the roasting oven, it is able to meet the needs for improving taste by completely keeping the original flavor of the sweet potato and increasing chewiness, sweetness and fragrance, and also allowing for producing a large amount of products, that can be retrieved with a suitable amount for immediate consuming after short-time roasting thereby keeping the fresh and delicious taste of the sweet potato slices for a long time.一種增進蕃薯Q度及甜度之製作方法,其主要係先將蕃薯清洗,將蕃薯去莖、去皮、去頭尾、去瑕疵,將蕃薯切片,將切片後的蕃薯片以約180度C蒸約50分鐘等步驟後,將蒸熟後之蕃薯片送入烤箱以上下熱至溫度200度C約二小時的烘烤即可食用,可將蕃薯片放置室溫冷卻,再將蕃薯片冷藏保鮮,食用時只需將蕃薯片送入烤箱200度烘烤約5分鐘步驟後完成,因而具有簡化製作流程之優勢。且經此方法完成之薯片食物天然無添加物,不但不會造成吃下肚後的身體負擔,更在天然食物的基礎下,因為烘烤步驟前事先加以蒸熟而可保持水分進入烤箱,不但可以達到完整保持蕃薯的風味,並藉以增加其Q度、甜度與香味以提高口味之效果需求,且可一次製成大量成品,欲食用時再取出適當份量,短時間烘烤即可快速食用,可以長時間保持蕃薯片的新鮮美味口感。
