Skip the store-bought chips—these baked sweet potato chips are crispy, addictive, and made with just 3 simple ingredients. So easy, you’ll wonder why you didn’t make them sooner!
I’ve always had a soft spot for chips, but we don’t usually keep them in the house. When the craving for something crunchy hits, I’ve been turning to homemade versions instead. I’ve done tortilla chips and baked pita chips, but lately, I’ve been having so much fun making veggie chips—especially these baked sweet potato chips. They’re super simple to make and seriously addictive!
Why You Gotta Try This One
I used to be intimidated by the idea of making homemade chips. I figured they’d be fussy or require a dehydrator or something fancy. But turns out, they’re so easy—especially with a mandoline slicer or a sharp knife.
What I love most is that I can control the ingredients. Just sweet potatoes, a little oil, and sea salt. No weird additives, seed oils or mystery flavor dust like some of the store-bought brands. And honestly? These taste better, too. They’re ultra crispy, perfectly salty, and totally addictive.
You can keep them simple or switch things up with spices like cinnamon or smoked paprika. However you season them, they’re the kind of snack that disappears fast—and they’re fun to make too!
Ingredients Needed
- sweet potatoes – the star of the recipe; I like using orange-fleshed varieties for that classic chip look and a slightly sweet flavor. Look for small to medium-sized potatoes for easy slicing.
- olive oil – helps the chips crisp up in the oven and adds a little richness. Avocado oil is another great option because of its high smoke point.
- sea salt – just enough to bring out the flavor of the sweet potatoes and give that perfect salty bite.
Variations to Try
- Try a sweet and savory version: Add ½ teaspoon of ground cinnamon along with the sea salt before baking. It brings out the natural sweetness of the potatoes and gives the chips a warm, cozy flavor.
- Sprinkle on extra seasoning: After baking, toss the chips with a little smoked paprika, chili powder, or everything bagel seasoning for an extra punch of flavor.
- Toss with vinegar: Add a splash of apple cider vinegar or white vinegar before baking for a tangy, salt-and-vinegar chip vibe. Just don’t soak them or they’ll steam instead of crisp.
- Add a cheesy finish: Toss the chips with nutritional yeast after baking for a cheesy flavor without the dairy. You can also try a sprinkle of finely grated parmesan while the chips are still hot.
How to Make Sweet Potato Chips
Step 1: Wash and thinly slice sweet potatoes using a mandoline or sharp knife. No need to peel!
Step 2: Toss slices with a little oil and sea salt until lightly coated.
Step 3: Arrange in a single layer on a baking sheet. Make sure to not overcrowd the pan.
Step 4: Bake for about 10 minutes, flipping halfway through. Enjoy immediately once they’re golden and crispy!
Brittany’s Tips For Making the Best Sweet Potato Chips
- Slice evenly: Try to keep all your slices the same thickness (about 1/16 to 1/8 inch) so they bake evenly. A mandoline really helps with this!
- Dry the slices if needed: If your sweet potatoes are really moist after slicing, pat them dry with a clean towel before tossing in oil. This helps them crisp up better.
- Don’t overcrowd the pan: Spread the slices out in a single layer with a little space between them. If they’re too close together, they’ll steam instead of crisp.
- Watch closely at the end: Once the chips start to brown, they can go from perfectly crisp to burnt quickly. Check often during the last few minutes.
- Play with seasonings: Once you’ve nailed the base recipe, try adding cinnamon, chili powder, smoked paprika, garlic powder, or even everything bagel seasoning for fun variations.
Best Way to Slice Sweet Potatoes for Chips
One of the most helpful tools for making baked sweet potato chips (or any veggie chips, really) is a mandoline slicer. It makes the slicing process super quick and gives you thin, even slices—key for getting perfectly crispy chips that bake evenly.
Don’t have a mandoline? No worries! A sharp knife works just fine. Just do your best to slice the sweet potatoes as thinly and evenly as possible so they all cook at the same rate.
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat the oven to 375°F.
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Wash the sweet potatoes and slice them thinly using a mandoline slicer or a sharp knife. No need to peel them!
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Add the slices to a large bowl with oil and sea salt. Start with ½ tablespoon of oil and add more if needed—you just want the slices lightly coated. Toss until all the slices are evenly coated.
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Arrange the slices in a single layer on a baking sheet (use two if needed to avoid overcrowding). Bake for 10 minutes, flipping halfway through. Keep a close eye on them during the last few minutes—some chips may crisp up faster than others.
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Chips are ready when they’re golden and crisp. Serve right away for maximum crunch!
Prevent your screen from going dark
- You can also use a dehydrator to make sweet potato chips. Lay chips on dehydrator sheets and dehydrate at 125°F for 12-20 hours or until crisp.
- Storage: These are best enjoyed fresh, but you can store any leftovers in an airtight container at room temp for 1–2 days. If they lose their crunch, just pop them back in a warm oven for a few minutes to crisp them back up.
Serving: 1/2 of recipe | Calories: 144kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 367mg | Fiber: 4g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store Sweet Potato Chips
Sweet potato chips are best enjoyed right after baking while they’re super crispy. That said, you can store any leftovers in an airtight container at room temperature for 1–2 days. If they start to soften, just pop them back in a warm oven for a few minutes to bring the crunch back.
How to Serve
These chips are perfect as a crunchy snack on their own, but they’re also great for dipping! Pair them with something creamy like my avocado ranch, hummus, almond pesto dip, easy guacamole, whipped feta dip or black bean dip. For the photos in this post, I kept it simple with plain Greek yogurt topped with a few spices—and it totally hit the spot.
Frequently Asked Questions
Yes! An air fryer is a great option for getting crispy chips quickly. Just slice the sweet potatoes thinly, toss with oil and salt, then air fry at 350°F for 8–10 minutes, flipping halfway. You’ll likely need to cook these in batches depending on how big your air fryer basket is.
If your chips aren’t crisping up, they may be sliced too thick or too close together on the pan. Make sure they’re in a single layer with space in between, and slice them as thinly and evenly as possible.
Nope! The skin adds a little texture and extra nutrients. Just give the sweet potatoes a good scrub and slice away.
More Sweet Potato Recipes To Try
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