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.
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.
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!
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.
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.