There’s something so satisfying about the crunch of homemade sweet potato chips. They’re a healthier, flavorful alternative to store-bought snacks, and the best part? You can whip them up with just a few simple ingredients. I love how versatile they are—perfect for snacking, pairing with your favorite dips, or even as a crispy side dish.
Sweet potatoes have been a staple in kitchens around the world for centuries, and for good reason. Packed with nutrients and natural sweetness, they’re a delicious way to satisfy those salty snack cravings without the guilt. Plus, baking them instead of frying keeps things light and crispy without sacrificing flavor.
Baked Sweet Potato Chips Recipe
I am always on the hunt for fresh and exciting ways to make healthy snacking more enjoyable, and these baked sweet potato chips hit the mark every time. Skip the store-bought bags full of additives and let me show you how to make this simple, wholesome snack at home. Trust me, these are as delicious as they are easy to whip up.
Ingredients
Here is what you need to get started with your baked sweet potato chips:
- 2 large sweet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper (optional)
- 1/2 teaspoon paprika or smoked paprika (optional)
- 1/4 teaspoon garlic powder (optional)
Instructions
Follow these steps to bake crispy and flavorful sweet potato chips:
- Preheat the oven
Set your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Slice the sweet potatoes
Using a mandoline slicer or a sharp knife, cut the sweet potatoes into thin, even slices about 1/8 inch thick. Uniform thickness ensures even baking.
- Season the slices
Place the sweet potato slices in a large mixing bowl. Drizzle them with olive oil and toss well to coat. Sprinkle with sea salt and any additional seasonings such as black pepper, smoked paprika, or garlic powder. Toss again to evenly distribute the flavors.
- Arrange the slices
Lay the slices in a single layer on the prepared baking sheets, making sure none of them overlap. Overlapping will result in uneven cooking and soggy chips.
- Bake the chips
Bake the sweet potato slices in the preheated oven for 20 to 25 minutes. Flip the slices halfway through baking to ensure both sides get perfectly crisp. Check frequently toward the end, as thin slices can brown quickly.
- Cool and crisp
Remove the chips from the oven when they are golden and crispy around the edges. Let them cool directly on the baking sheet for 5 to 10 minutes. This helps them firm up even more for that perfect crunch.
- Serve and enjoy
Transfer your sweet potato chips to a serving bowl or snack container. Enjoy them as is or pair them with a healthy dip like hummus, guacamole, or Greek yogurt ranch.
Pro Tip
If you prefer extra crispiness, after baking, you can turn off the oven and leave the chips inside for an additional 5 to 10 minutes. Just be sure to keep an eye on them to avoid burning.
These baked sweet potato chips are everything I love about snacking: crispy, flavorful, and guilt-free. They store beautifully in an airtight container for 2–3 days (if they last that long). Whether you are snacking solo or sharing with friends and family, these are sure to be a hit.
Ingredients
When it comes to making baked sweet potato chips, less is more. I love how this recipe relies on simple, wholesome ingredients that you probably already have in your kitchen. Here’s what you’ll need:
- 2 medium sweet potatoes – Washed and dried. Look for firm ones with smooth skin for even slicing.
- 2 tablespoons olive oil – I use extra virgin for its flavor and health benefits.
- 1 teaspoon sea salt – Enhances the natural sweetness of the sweet potatoes.
- ½ teaspoon garlic powder (optional) – For a savory twist.
- ½ teaspoon smoked paprika (optional) – Adds a smoky depth.
- Black pepper to taste (optional) – A little warmth goes a long way.
Tools And Equipment
When it comes to making the perfect baked sweet potato chips, having the right tools can make all the difference. Over the years, I’ve learned that the right equipment not only saves time but also ensures consistent, crisp results. Here’s what I always use for this recipe:
- Mandoline slicer: This is my go-to for achieving thin, even slices. Consistency is key for ensuring the chips bake evenly and crisp up beautifully. I set mine to about 1/8-inch thickness. If you don’t have a mandoline, a sharp chef’s knife works too, though it takes a little more effort.
- Large mixing bowl: You’ll need this to toss your sweet potato slices with olive oil and seasonings. I prefer a bowl with enough space to coat everything evenly without overcrowding.
- Parchment paper or silicone baking mat: Lining your baking sheet is a must. Parchment paper will prevent sticking, while a silicone mat can provide even heat distribution. Either works like a charm.
- Baking sheet: A sturdy, rimmed baking sheet is essential. I always use one that has a good weight to it, as thinner ones might warp in the oven or lead to uneven baking.
- Cooling rack: To keep your chips crisp after baking, I suggest transferring them to a wire cooling rack. This prevents any trapped steam from making the chips soggy.
- Tongs or spatula: These are handy for flipping the chips midway through baking. A set of silicone-tipped tongs is my preference to avoid damaging the parchment or mat.
Having these tools ready will streamline the process and help you create irresistibly crunchy chips every time.
Directions
Making these baked sweet potato chips is simple and so rewarding. Let me guide you step-by-step so you can achieve perfectly crispy, healthy chips every time.
Prep
- Preheat your oven to 300°F. A lower temperature is key to achieving an even crisp without burning.
- Wash and dry 2 medium sweet potatoes thoroughly. Since we’ll leave the skin on for extra nutrients and flavor, make sure they are spotless.
- Use a mandoline slicer to cut the sweet potatoes into thin, even slices—about 1/8-inch thick. Even slices help them bake uniformly.
- In a large mixing bowl, combine 2 tablespoons of extra virgin olive oil with 1 teaspoon of sea salt. Add optional seasonings like a pinch of smoked paprika, garlic powder, or black pepper if desired.
- Toss the sweet potato slices in the oil mixture until fully coated. Make sure each slice gets an even layer of oil and seasoning.
Cook
- Line a sturdy baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Arrange the sweet potato slices in a single layer on the prepared baking sheet. Avoid overlapping slices as this will lead to uneven baking.
- Place the baking sheet in the oven, positioning it in the center rack. Bake for about 20 minutes.
- After 20 minutes, carefully flip each slice using tongs or a spatula. Rotate the baking sheet for even heat distribution.
- Bake for an additional 20-25 minutes, keeping a close eye during the last 5-10 minutes. Look for edges curling and a light golden brown color. They should feel crisp to the touch.
- Once done, transfer the chips to a cooling rack to maintain their crispiness as they cool.
Optional Steps
- For extra crunch, lower the oven temperature slightly (to 275°F) and extend the total baking time by 10-15 minutes, flipping more frequently.
- Sprinkle the chips with a touch of fresh herbs, like finely chopped rosemary or thyme, right after baking for added flavor.
- Serve with your favorite healthy dip, such as guacamole, Greek yogurt-based ranch, or spicy hummus, to elevate your snacking experience.
Make-Ahead Instructions
One of the best parts about these baked sweet potato chips is how easy they are to prepare ahead of time. If you’re anything like me and enjoy having healthy snacks ready to go, you’ll appreciate these simple steps to make your snacking life even easier.
- Slice and Store: After washing and slicing the sweet potatoes using a mandoline slicer for even cuts, arrange the slices in a single layer on parchment paper. Pat them dry to remove any excess moisture, as this helps them bake crispier later. Then, store the slices in an airtight container or a resealable plastic bag with a sheet of parchment in between the layers to prevent sticking. Keep them in the fridge for up to 24 hours. When you’re ready to bake, just season and oil them.
- Pre-Season the Slices: If you’d like to save even more time, toss the sweet potato slices in olive oil and your favorite seasonings right after slicing. Arrange them in a single layer on parchment-lined sheets or stack them with parchment paper between layers in a container. Make sure it’s sealed tight before refrigerating. This step allows the flavors to develop while you store them, so they’re even tastier when baked. Just remember to bring the slices to room temperature before popping them in the oven.
- Partial Baking for Freshness: Another great make-ahead hack is partially baking the chips. Bake the sweet potato slices at 300°F for 15-20 minutes, then let them cool completely. Store the partially baked chips in an airtight container at room temperature for up to 2 days. When you’re ready for crispy chips, simply finish baking them at 300°F until golden and crunchy (about 10-15 more minutes).
- Storage of Fully Baked Chips: Once you’ve baked a batch of sweet potato chips, let them cool completely on a cooling rack. Once crisp and completely cool, store them in an airtight container lined with a paper towel to absorb any residual moisture. These will stay crispy for up to 3 days, making them a perfect grab-and-go snack.
Serving Suggestions
When it comes to enjoying baked sweet potato chips, the possibilities are endless. Personally, I love them as a base for healthy snacking creations or as a flavorful addition to meals. Here are some of my favorite ways to serve them:
- Pair with Dips: Sweet potato chips are perfect for dipping. I like to serve them with guacamole for a creamy, rich texture or hummus for a protein-packed dip. For something lighter, try Greek yogurt blended with fresh herbs or a dollop of salsa for a tangy twist. The natural sweetness of the chips pairs beautifully with savory or tangy dips.
- Snack Bowls: These chips are the ultimate crunchy element for snack boards. Arrange them alongside fresh veggies like carrot sticks, cucumber rounds, and bell pepper strips. Add in some nuts and a side of your favorite dip for a wholesome, satisfying snack platter.
- Topping for Dishes: Crumble the chips over a fresh salad to add crunch, or use them as a topping for soups like butternut squash or tomato bisque. They bring texture and a subtle sweetness that elevates any dish.
- Healthy Nachos: Transform these into a guilt-free nacho platter! Layer the chips on a large plate, drizzle with black beans, diced tomatoes, shredded cheese (or a dairy-free alternative), and bake for 5 minutes at 350°F. Sprinkle chopped fresh cilantro and a squeeze of lime juice before serving.
- On-the-Go Snack: For a quick and portable snack, I pack the chips in small, resealable bags or containers. They’re great for lunchboxes, road trips, or even as a desk snack during busy days.
- Serve with Sandwiches or Wraps: I love serving these chips as a crunchy side to veggie wraps, turkey sandwiches, or even a grilled chicken panini. They provide a healthier alternative to traditional store-bought chips.
No matter how you serve them, baked sweet potato chips deliver a delicious, healthier snacking option everyone can enjoy.
Storage Instructions
As someone who’s obsessed with creating healthy snacks that stay fresh and delicious, I know how important proper storage is to keep your baked sweet potato chips crisp and flavorful. Here’s how I recommend storing them for maximum crunch and enjoyment.
Storing Fully Baked Chips
Once your sweet potato chips have cooled completely, transfer them to an airtight container. To maintain their crispiness, line the container with a paper towel. The paper towel will absorb any excess moisture, which helps prevent sogginess. Make sure the lid is sealed tightly to keep air out. Stored this way, they’ll stay fresh and crunchy for up to 3 days. Avoid refrigerating them, as the cool environment can cause the chips to lose their texture.
Make-Ahead Tips
If you’re prepping ahead of time, you can slice the sweet potatoes and store the raw slices in an airtight container or a resealable plastic bag in the refrigerator for up to 24 hours. For a flavor boost, toss the slices with your seasonings right before storing. When you’re ready to bake, they’ll already be perfectly seasoned and ready to go.
Alternatively, you can partially bake the chips and store them in an airtight container. When you’re ready to serve, pop them back in the oven at 300°F for 10-15 minutes to crisp them up and bring out their freshly baked aroma.
On-the-Go Snacking
For a snack that travels well, portion out your baked chips into smaller airtight snack bags or containers. These are perfect for tossing into your bag for a healthy treat on the go, whether you’re headed to work or out for a hike.
Proper storage not only preserves the flavor and texture but also ensures that you always have a stash of these delightful, guilt-free chips ready to curb your cravings.
Conclusion
Baked sweet potato chips are such a simple yet satisfying way to enjoy a healthier snack. Whether you’re prepping them for a cozy night in or a party platter, they never fail to impress. I love how versatile they are—you can tweak the seasonings, pair them with your favorite dips, or even use them to elevate other dishes.
With just a little effort, you’ve got a crunchy, guilt-free treat that’s perfect for any occasion. Give them a try, and I’m sure they’ll become a go-to in your kitchen just like they are in mine!
