Baked Sweet Potato Chips Recipe
Simple healthy 3-ingredient Baked Sweet Potato Chips recipe, perfect for after-school snacks and spring picnic baskets!
Sweet Potato Chips Recipe
Lately I’ve been buying bags of gourmet vegetable chips to serve with dips at cocktail parties and neighborhood gatherings. After all, they’re colorful, uniquely flavored, and seem to be appreciated by friends with certain food allergies.
After looking back at my grocery receipts over the last few weeks, it occurred to me that I’ve spent a ridiculous amount of money on fancy chips this month. Yikes!
MY OTHER RECIPESI’m not a cheapskate by any stretch, but I hate to waste money on things I can easily make myself. Especially when my version is quick and just as good, if not better.
Bake sweet potato chips at home instead of buying them at the store.
Homemade Baked Sweet Potato Chips
So today I’m sharing my Baked Sweet Potato Chips Recipe. It’s super simple to make, requires only 3 ingredients, and tastes like better than store bought chips, because they’re fresh!
Plus, making sweet potato chips at home allows you full control of chip thickness, fat content, and seasoning.
Not. Too. Shabby.
How to Make Sweet Potato Chips
- Slice sweet potatoes very thin on a mandolin slicer. You can use a standard chef’s knife to cut the sweet potatoes, but it’s much faster on a mandolin. You can also choose to slice your sweet potatoes thicker for sturdier chips, but they will take a little longer to bake.
- I like mine super thin and crispy.
- Place the sweet potato slices in a large bowl and drizzle olive oil over the top. Toss the slices with your hands to make sure every single slice is kissed with oil on both sides.
- Lay the sweet potato slices on baking sheets in a single layer.
- Lightly sprinkle the unbaked chips with Diamond Crystal® Kosher Salt.
- The kosher salt flakes are large and flat, so they hold tight to the oiled chips and offer great salty flavor that brings out each chip’s natural sweetness.
Homemade Sweet Potato Chips
Once they are baked, the sweet potato chips are light and crispy with an intense salty-sweet flavor.
You can store them in an air-tight container for lunchbox snacks all week, pack them in spring picnic baskets, or serve them at parties.
Imagine these gorgeous rusty-hued chips packed in Easter baskets, or serve on Easter as a simple side dish.
Watch the Video & Check the recipe card for full instructions on how to make Baked Sweet Potato Chips!
Looking for More Baked Chips? Try some more favorites:
- Baked Cinnamon Apple Chips
- Perfect Baked Beet Chips
- Baked Zucchini Chips
- Healthy Baked Banana Chips
- Baked Carrot Chips
- Baked Kale Chips recipe
Disclosure: This post is sponsored by Diamond Crystal® Salt. All opinions are my own.
Baked Sweet Potato Chips
Instructions
- Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
- Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
- Sprinkle the chips lightly with Diamond Crystal® Kosher Salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.
Recipe Video
Favorite thing ever. I love sweet potatoes and having them in chip form. Yum, yum!
Yum!
I sprinkle some curry powder or chilli powder on mine before baking for an extra kick.
What a great snack!
When I tried baked sweet potatoes I didn’t like them much. I think they were too sweet to my liking lol! But this is something that looks like my cup of tea – tiny chips I can handle, I think :) They looks absolutely perfect to me! Thanks for the inspiration! I love snacks so I will try make these chips!
Cumin and a dash of cayenne for me! I tried it once in store-bought chips and replicated it at home, now I can’t get enough!
Those sweet potato chips look so nice and crispy and good!
My family would love to snack on these! I will be trying these really soon!
We love sweet potato chips in our house – crispy right ouf the oven is best!!
Can you do this with other vegetables, i.e. zucchini? Would I still bake at 400 for 20-25 mins?
Great stuff, will try them right now, thanks for the share…..:-)
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Do you peel the potatoes? Curled edges look that way. Thanks!
Hi Julie,
I DIDN’T peel the potatoes! Less work, more fiber. :)
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Hi :D
I tried this recipe tonight and followed it to the letter and they came out burned on half of the chip and almost a normal color on the other half (same side of the chip, not top side and bottom).
Have you experienced this? What did you do to remedy it?
Hi Jennifer,
Oh no! I’m sorry to hear that. Two things come to mind… Did you use parchment paper on your baking sheets? It really does help even out the cooking. Second, you may need to get an oven thermometer to hang from your oven rack. It sounds like your oven may run a little hot.
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Your potato chips looks yummmmmm :D I always like sweet potato chips than whit potato chips . Baked potato chips are healthier , so you can eat as much as you want like me ;)
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These look AWESOME! When I make veggie chips, I store them in the fridge and they lose their crispness. How do you store your veggie chips?
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THANK YOU for putting the nutrition label! Now I can actually TRY this recipe because I know how many calories.
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For some reason most of mine got burnt before the 20min was up! Did I do something wrong? Help!
Hi Stephanie,
Oh no! Maybe your oven runs a little hot?
Is it ok to bake 2 trays at the same time? Do they get the crispy texture?
Hello from Australia! Just wondering if you’ve tried making your sweet potato or beetroot chops using oil spray, rather than oil?
Sorry – chips, not chops!
Although lamb chops are delicious ;-)
Hi Yvette,
I have done that in the past and it works really well. The only problem is you usually find all sorts of added chemicals in oil sprays… At least in the US.
I had these at a friend’s house and they were delicious. I tried making them and they burned after 10 minutes. Any suggestions?
Hi Miriam,
Oh no! How thin did you cut the sweet potatoes? That might effect the outcome. You might also want to check your oven’s accuracy with an added oven thermometer.
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I do not have a mandolin slicer. No, I am not going to run right out and buy one either just for this .
I think just a regular knife
will do the trick with these sweet potatoes. so that is what I am going to use to slice the sweet potatoes. and I do not have several baking sheets, I only have a few.
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My kids like sweet potato chips.
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I forgot parchment paper, can I use foil?
Hi Christian,
Yes, you can! You may just have to blot them a bit at the end, because parchment absorbs some of the moisture.
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