Baked Sweet Potato Chips
Simple healthy 3-ingredient Baked Sweet Potato Chips Recipe, perfect for after-school snacks and spring picnic baskets!
Baked 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!
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.
Make 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
1. Slice the 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.
Using a vegetable peeler is a good way to make them very thin and evenly sliced. (I like mine super thin and crispy.)
2. 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.
3. Lay the sweet potato slices on baking sheets in a single layer.
4. 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.
5. Bake!
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.
Check the Recipe Card for Full Instructions on How to Make Sweet Potato Chips!
Trouble Shooting: Why Are My Sweet Potato Chips Burnt or Soggy?
The three most common issues with making baked vegetable chips at home is the tendancy for them to either stay soggy in the middle, or burn quickly and turn dark.
Want to avoid these issue? I can help!
- Slice the Sweet Potatoes Evenly. The sweet potatoes must be very thin and evenly sliced to baked properly. If you have uneven sweet potaoto rounds you are more likely to deal with over or under cooking issues. Using a mandoling slicer is the best way to ensure even slicing. You can also use a vegetable peeler to make thin even slices
- Check your Oven Thermometer. The most common issue when baking or roasting anything, is a faulty thermometer (or thermostat) on you oven. It is not unusual for oven thermometers to run 10-30 degrees too hot or too cool, especially if you use your broiler or self-cleaning oven function. Over time, high temperatures damage the thermometer or thermostat, causing this fluxuation in the oven temperature. You can correct the temperature by hanging a new oven thermometer from the middle oven rack. Then once the oven is preheated, adjust the temperature as needed. If you use your oven a lot, change out the hanging thermometer once a year.
- Don’t Over-Stuff the Oven. Even if your oven temperature is exact, if you put too many baking sheet in the oven at once, each pan will take longer to bake. Placing more than one pan in the oven at a time, also creates more opportunity for uneven baking.
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 300 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.
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I used mandolin slicer, but after 25 minutes at 300 F my chips were still soft.
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Excellent!! Absolutely loved them!
Excellent!! Absolutely loved them!
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I made a batch of homemade food for my dogs this morning and had several large halves of sweet potatoes left over from over estimating how many were needed for the batch. They were already peeled & it was only 8am so I didn’t know what else to do with them but didn’t want to toss them! So I stumbled on this recipe and used its instructions as a general reference guide for the smaller amount of sweet potatoes that I had. Worked out perfectly! I love sweet potato chips & this was nice unexpected option!
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Great tips, but I found that my chips crisp up better without any oil. Just a bit of sea salt. Yum!
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Amazing. Thank you so much!
Mine took longer than usual to bake up crispy, even after cooling off. My oven, however, has a ‘dehydrate’ button, so they went back in on “dehydrate” for awhile.
Delicious.
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Simple and easy, thanks
Can you use any vegetable oil or do you have to use olive oil.
Hi Ehehhr!
You can use any kind of cooking oil you like. :)
Sweet potato Chips Fromm over are sooooo yummy and healthy I seasoned Ming with a little olive oil salt and cinnamon then I use them too dip with my hummus However I Baked my sweet potatoes at 180 They came out crispy and just right Thanks for the recipe🥰
Just made these and they’re fabulous. However they needed 35 minutes in the oven to get really crispy
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how do these ppl blatantly not follow the instructions then rate it 1 star??? these were great! thanks for sharing
Simple, easy, Vegetarian wife loves…
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I haven’t made yet, however, it seems people are baking at wrong temp. They must have not seen it. Plainly states:
300°.
I will try it. 🤓👌
FANTASTIC! Had some home grown sweet potatoes left over from my garden so decided to make these chips to have with my sandwich. OUTSTANDING! Crisped up nicely in oven and ended up flipping back and forth at above stated oven temp. Nothing burned. I cut chips on smallest mandoline setting, then did 2nd batch at one setting thicker. LOVE LOVE – this recipe is a definite keeper. Only problem I had was after first batch came out of the oven and onto plate to cool, I couldn’t stop sampling so ended up making more.
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Made these to have with soup for dinner. They never made it to the table. We ate them straight from the baking sheet. Need to make more next time.
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I made the sweet potato chips last night and they were great. I waited till they cooled and we ate a bunch then put them in a plastic bag. When I went to get some today they were all soggy. hahahahaha I’ve already written before an article about 8 foods for runners that can help them improve performance and that includes potato of course https://keeprunworld.com/news/foods-for-runners/
It would really help if you edited this to let us know what temp to set oven at. I searched entire post and temp is never mentioned…
The chips should be baked at 300F.
Its bolded in step 1 of the instructions.
Jusr tried these, yummy, will be making again. Can’t have salt so lightly sprinkled with parmason , doesn’t even need seasoned.
Delicious 😋
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Due to having a limited number of baking sheets, I had to bake the chips in multiple rounds. 1st round: Followed the recipe and my chips turned out soggy and I kept putting them back into the oven and eventually gave up. By the fourth round with lots of experimentation in the other rounds, using an already hot pan, bake for 15 minutes, flip, and then bake for another 15-20 minutes and I got the desired crunchiness. If a a few weren’t crunchy, flip em’ and put back in for another 10.
I had the same result. Quite disappointing. Sliced mine to about 1/16 inch thick. I followed the directions and baked them on parchment paper at 300F for 20 minutes, then took them out; and while I was flipping them and sopping up visible oil with a paper towel, I put in a second batch, again for 20 minutes with the same result. I continued baking both batches for another 15 minutes and they still weren’t done. I finally put them in my air fryer for another 3 to 4 minutes; and only then did they begin crisp up. Not perfect, but edible. Air frying might be a better way to go, unless the slices are uniformly paper thin.
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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 ;)
I agree, 300 is the way to go. I tried 325 and they started to burn. I used flavored olive oil (orange) and that gave an extra yummy taste to the chips.
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This is really good
amazing, people always say dry the potato before baking, but not drying them made them even more crisp.
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Ok ladies, I did it! I put my oven on 300 and did 10 minutes, flip, another 10 min and flip again and maybe 3 more min. I put the “chips” on parchment and brushed with olive oil, seasoned with sea salt, onion powder and Smokey paprika, flipped and repeated. These came out perfect. Not burnt At all. Try it.
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Which mandoline did you use for sweet potato? Sweet potato is hard veggie, so commercial grade mandoline i am looking to buy, please let me know your choice..
Hi Srikar,
I have the stainless steel mandolin from OXO.
If there were negative stars, I would rate that👎🏻👎🏻
This was awful. Each batch I tried turned black around the edges within less than 10 minutes. Tried 2 ovens, 3 different temps, and times all over the place. I just do not see how anyone got the results you pictured. I HATE false advertising. Plus I was really looking forward to these😫
Hi Gennie,
I’m so sorry you had a bad experience! I will say I made a batch of this exact recipe this weekend and they turned out perfectly.
I would suggest you buy an oven thermometer to hang off your oven rack to ensure an accurate read on the temperature. It’s VERY common for ovens to run too hot or too cool. My ovens are new and I still do this to try to make sure I’m giving the best recipe instructions. I even buy new thermometers every 6 months to keep them accurate.
Also, your oven could have hot spots… If you think this might be an issue, try making these with the convect setting to circulate the air in the oven.
Gennie…ppsssshhhh…these came out perfect.
Get out of here!
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I followed the recipe to the letter and it didn’t work for me. I used my mandoline to get thin slices, exactly like in the photo. Tossed in olive oil and made sure all were thoroughly coated. Put slices so they didn’t overlap, on parchment paper. First batch went into a 400 degree regular oven (an independent oven thermometer confirmed temp.) Each chip ended up burnt on one half and the other half was still soft before the 20 minutes were up. Had leftover slices for a 2nd batch so this time went to 350 degrees. At 20 minutes they were still soft so went a couple more minutes while watching them. Went they started burning along one edge, took them out but they were still limp. Only only thing crispy were the burnt parts. Never curled or crisped up like in the photo. Don’t know how you got them that way.
the recipe clearly states 300 degrees. generally, when someone is following a recipe, they want to follow the recipe, not whack the temperature into oblivion.
These are so delicious!
These are staple in our house! I love how crispy they get!
So thin, crispy and delicious!
I loved this! Such a healthy and easy to make snack!
A nice change from sweet potato fries! They were delicious!!
The mandolin makes all the difference, thin is best!
Several sweet potatoes and some good olive oil down the drain, I’ve deduced that no functioning oven in the world could produce these results.
400 degrees: burnt garbage by minute 12.
350 degrees: burnt garbage at around minute 16.
300 degrees seems to be the sweet spot, at a little over 20 minutes – not burnt garbage. I watched them like a hawk, and set a stop watch.
Another note – a baking rack on top of a baking sheet works better, not parchment paper. One side would burn more if I didn’t.
I used a mandolin on the thinnest setting, as stated. These are incredibly delicate and cook extremely fast. If you go by the recipe – dump them in a bowl and toss to coat the olive oil – you get very uneven results in the same batch. A careful coating with an olive oil spray bottle would be incredibly helpful.
Also, you have to be sure to get discs of the same size in the same batch.
Unless my oven, and several other commenters ovens are actually crematorium ovens, I don’t see how the temps could be so off. Even if they run hot, lowering it by 100 degrees was the only way to get results.
If you have wayyyyyyy more time to dedicate to this, these might be something I make more often. But it’s not as easy as this recipe makes them sound.
Thank you so much! Your comment was so VERY helpful!!!
Thank you! That’s seem to be a solution! I got mine burned to- yeah, approximately after 10-12 minutes:(
I do zucchini chips this way as a healthy snack alternative, but I do them at 225 to 250 degrees. Takes a little longer, but they do not burn. I will try these sweet potato chips the same way. I DO use the spray bottle of olive oil and follow up with a pastry brush to make sure the surfaces are all coated. I also use home made chili powder in a light sprinkle when I want a different flavor!
I sliced just a bit too thick on my slicer …but your right about temp. I used silicone mats which worked better than parchment. YUM!
I’m curious, is there a reason you started off at 400 deg, and not with the temp the recipe stated? Or were you experimenting? Seems like a waste if 300 worked.
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I eat Potato chips every single day! Love the richness and creaminess of this wonder fruit 🙂 Had only savoury version before, but it was long time ago.
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I made the sweet potato chips last night and they were great. I waited till they cooled and we ate a bunch then put them in a plastic bag. When I went to get some today they were all soggy. How can I keep them crispy???
TIA.
This sounds so easy and fun to try! Thank you for sharing the recipe! I will definitely try it!
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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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My kids like sweet potato chips.
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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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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.
What kind of mandolin do you use. I want one that cut sweet potatoes, potatoes and zucchnni. I want to make chips and also cut thicker slices of sweet potatoes for casseroles. Is there a better one for these tasks.
Thanks,
Andrea
Hi Andrea,
Mine is called OXO Steel. Hope this helps!
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.
Is it ok to bake 2 trays at the same time? Do they get the crispy texture?
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?
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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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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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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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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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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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Great stuff, will try them right now, thanks for the share…..:-)
Can you do this with other vegetables, i.e. zucchini? Would I still bake at 300 for 20-25 mins?
We love sweet potato chips in our house – crispy right ouf the oven is best!!
My family would love to snack on these! I will be trying these really soon!
Those sweet potato chips are so nice and crispy and good!
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!
I used the cumin and a little red pepper..
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!
What a great snack!
Yum!
I sprinkle some curry powder or chilli powder on mine before baking for an extra kick.
Absolutely super tasty, and it is really easy to make.
Favorite thing ever. I love sweet potatoes and having them in chip form. Yum, yum!