Baked Sweet Potato Chips
by Sommer Collier — last updated on Nov 9, 2024 
Simple healthy 3-ingredient Baked Sweet Potato Chips Recipe, perfect for after-school snacks and spring picnic baskets! You won’t miss regular potato chips when you try this healthy alternative!
Why We Love This 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.
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.
Ingredients You Need
- Sweet Potatoes – you can make however many you like, I used about 1 1/2 pounds. No need to peel them!
- Olive Oil – to help the chips get nice and crispy
- Salt – use a coarse salt like kosher salt or sea salt!
How to Make Homemade Baked Sweet Potato Chips
Preheat the oven to 300 degrees F. Line several baking sheets with parchment paper and set aside.
Slice the sweet potatoes very thin on a mandolin slicer. You can use a sharp 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.)
Place the sweet potato slices in a large bowl and drizzle extra-virgin 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 a great salty flavor that brings out each chip’s natural sweetness.
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 in a single layer. If you find any chips that have soft centers, pop them back in the oven for about 5 minutes.
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.
Serve on their own or with some dips like magic taco dip or Southern comeback sauce!
Tips & Tricks
The two most common issues with making baked vegetable chips at home is the tendency for them to either stay soggy in the middle, or burn quickly and turn dark.
Want to avoid these issues? 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 potato rounds you are more likely to deal with over or under-cooking issues. Using a mandolin 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) in your 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 fluctuation 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 Overstuff the Oven. Even if your oven temperature is exact, if you put too many baking sheets 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.
Check the Recipe Card for Full Instructions on How to Make Sweet Potato Chips + Video!
Frequently Asked Questions
If you want a bolder flavored sweet potato chip, try adding paprika and garlic powder to the mix! This will create a nice combination of smoky, savory, and sweet.
Actually, yes! Sweet potato chips are vegan and are high in fiber, vitamins, and minerals, making them healthier than normal potatoes. Plus, these chips are baked instead of fried so they are lower in fat!
Store your leftover chips in an airtight container or zip bag at room temperature. These will stay good for up to one week!
You can eat your healthy sweet potato chips as a simple snack with your favorite dips! Or serve them as a side dish for lunch with a tuna salad sandwich or a veggie hummus wrap!
Looking for More Baked Chips? Be Sure to Also Try:
- 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
Video
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.
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!
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.
My kids like sweet potato chips.
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.
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?
THANK YOU for putting the nutrition label! Now I can actually TRY this recipe because I know how many calories.
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?
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 ;)