Baked Sweet Potato Chips

Healthy 3-Ingredient Baked Sweet Potato Chips Recipe (Vegan, Paleo & Gluten Free!) | ASpicyPerspective.comSimple healthy 3-ingredient Baked Sweet Potato Chips recipe, perfect for after-school snacks and spring picnic baskets!

3-Ingredient Baked Sweet Potato Chips Recipe (Vegan, Paleo & Gluten Free!) |
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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!

Making Baked Sweet Potato Chips Recipe (Vegan, Paleo & Gluten Free!) |


I’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.

How to Make Baked Sweet Potato Chips Recipe (Vegan, Paleo & Gluten Free!) |

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: Baked Sweet Potato Chips Recipe (Vegan, Paleo & Gluten Free!) |

To make Baked Sweet Potato Chips at home…

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.

Easy Baked Sweet Potato Chips Recipe (Vegan, Paleo & Gluten Free!) |

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.

3-Ingredient Baked Sweet Potato Chips Recipe(Vegan, Paleo & Gluten Free!) |

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.

Best 3-Ingredient Baked Sweet Potato Chips Recipe (Vegan, Paleo & Gluten Free!) |

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.

Baked Sweet Potato Chips Recipe |

Imagine these gorgeous rusty-hued chips packed in Easter baskets, or serve on Easter as a simple side dish.

3-Ingredient Baked Sweet Potato Chips Recipe (Vegan, Paleo & Gluten Free!) |

Looking for more family recipes with a salty note this spring?

Check out our latest shared Pinterest Board, Recipes for the Family. There you’ll find all sorts of sweet and savory favorites that are great for Easter, or any spring meal.

Follow Diamond Crystal® Salt on Pinterest for perfectly seasoned recipe ideas!

Easy 3-Ingredient Baked Sweet Potato Chips Recipe(Vegan, Paleo & Gluten Free!) |

Looking for More Baked Chips?

Baked Cinnamon Apple Chips

Perfect Baked Beet Chips

Baked Zucchini Chips

Disclosure: This post is sponsored by Diamond Crystal® Salt. All opinions are my own.

Baked Sweet Potato Chips

Yield: 8-10 servings

Prep Time:10 minutes

Cook Time:20 minutes

5 / 5 (5 Reviews)
Did you make this recipe?   Leave a review »

Baked Sweet Potato Chips Recipe – This simple 3-ingredient recipe makes a fabulous healthy snack and side dish.



  1. 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.
  2. 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.
  3. 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.

Nutrition Information

Yield: 8-10 servings, Serving Size: 1/10th recipe

  • Amount Per Serving:
  • Calories: 138 Calories
  • Total Fat: 6.8g
  • Saturated Fat: 1g
  • Sodium: 22mg
  • Carbohydrates: 19g
  • Fiber: 2.8g
  • Sugar: 0.3g
  • Protein: 1g
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78 comments on “Baked Sweet Potato Chips

  1. Emily @ Life on Foodposted March 16, 2016 at 10:02 am Reply

    Favorite thing ever. I love sweet potatoes and having them in chip form. Yum, yum!

    Rating: 5
  2. [email protected]posted March 16, 2016 at 10:24 am Reply

    I sprinkle some curry powder or chilli powder on mine before baking for an extra kick.

  3. Mariaposted March 16, 2016 at 11:50 am Reply

    What a great snack!

  4. Julia @ HappyFoodsposted March 16, 2016 at 12:36 pm Reply

    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! 

  5. Jessposted March 16, 2016 at 2:34 pm Reply

    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!

    Rating: 5
  6. Kevin @ Closet Cookingposted March 16, 2016 at 3:41 pm Reply

    Those sweet potato chips look so nice and crispy and good!

  7. Lori @ RecipeGirlposted March 17, 2016 at 10:38 am Reply

    My family would love to snack on these! I will be trying these really soon!

  8. Megan {Country Cleaver}posted March 19, 2016 at 2:26 pm Reply

    We love sweet potato chips in our house – crispy right ouf the oven is best!!

    Rating: 5
  9. Jessicaposted March 28, 2016 at 9:00 pm Reply

    Can you do this with other vegetables, i.e. zucchini? Would I still bake at 400 for 20-25 mins?

  10. Chef Paddazzaposted April 10, 2016 at 7:56 am Reply

    Great stuff, will try them right now, thanks for the share…..:-)

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  16. Julieposted July 29, 2016 at 8:01 am Reply

    Do you peel the potatoes? Curled edges look that way. Thanks!

    • Sommerposted August 9, 2016 at 9:27 am Reply

      Hi Julie,

      I DIDN’T peel the potatoes! Less work, more fiber. :)

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  23. Jenniferposted September 23, 2016 at 6:35 pm Reply

    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?

    • Sommerposted September 28, 2016 at 9:15 am Reply

      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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  30. Michel G. Gomezposted April 13, 2017 at 4:04 am Reply

    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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  38. Katieposted July 19, 2017 at 10:59 am Reply

    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?

    Rating: 5
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  44. Lenaposted September 3, 2017 at 12:53 pm Reply

    THANK YOU for putting the nutrition label! Now I can actually TRY this recipe because I know how many calories.

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  52. Stephanieposted November 11, 2017 at 4:53 pm Reply

    For some reason most of mine got burnt before the 20min was up!  Did I do something wrong?  Help!

    • Sommerposted November 17, 2017 at 11:10 pm Reply

      Hi Stephanie,

      Oh no! Maybe your oven runs a little hot?

  53. Xochitlposted January 12, 2018 at 4:15 am Reply

    Is it ok to bake 2 trays at the same time? Do they get the crispy texture?

  54. Yvetteposted January 15, 2018 at 5:04 am Reply

    Hello from Australia!  Just wondering if you’ve tried making your sweet potato or beetroot chops using oil spray, rather than oil?  

    • Yvetteposted January 15, 2018 at 5:05 am Reply

      Sorry  – chips, not chops!
      Although lamb chops are delicious ;-)

    • Sommerposted January 18, 2018 at 9:49 am Reply

      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.

  55. Miriam Keenposted February 4, 2018 at 12:25 pm Reply

    I had these at a friend’s house and they were delicious. I tried making them and they burned after 10 minutes. Any suggestions? 

    • Sommerposted February 5, 2018 at 9:46 pm Reply

      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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  57. Heather M. Last Whippleposted February 19, 2018 at 2:30 pm Reply

    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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  59. Kyung sim hongposted March 3, 2018 at 5:17 pm Reply

    My kids like sweet potato chips.

    Rating: 5
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  69. Christianposted April 16, 2018 at 2:54 pm Reply

    I forgot parchment paper, can I use foil?

    • Sommerposted April 17, 2018 at 10:03 am Reply

      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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