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These Sweet Potato Chips are light, crispy and so flavorful, better than the ones you buy. Baked in the oven and not fried, sweet potato crips are perfect as a healthy snack for kids and adults. You will love this quick and easy recipe!
Sweet potato are a staple in my diet. They’re delicious, versatile and so healthy. I love the simplicity of a baked sweet potato, and I can’t resist to crispy air fryer sweet potato fries. They have just the right touch of sweetness, and with a bit of salt, they make the perfect after-school snack or a tasty addition to your meals.
Baked sweet potato chips
If I have to choose between white and sweet potatoes, you know what I’m picking. That’s exactly what happened during my trip to San Francisco. While shopping at Costco for salty snacks to take on my hike in Yosemite, I spotted a bag of Jackson’s sweet potato chips. With simple ingredients and avocado oil, they were too tempting to pass up. And let me tell you, they were absolutely delicious. I loved them so much that I soon started making chips from sweet potatoes at home.
These oven baked sweet potato chips are cheaper, healthier, and tastier than store-bought versions. Made fresh with simple ingredients and just a little oil, you control the amount of fat and sodium in your snack. The best part? They’re ridiculously easy to make in just 30 minutes, baking time included. Plus, there’s no need to peel or soak the potatoes beforehand.
I can’t emphasize enough how healthy sweet potatoes are. They’re packed with nutrients like fiber, vitamins A and C, and antioxidants. Eating them regularly can boost your immune system, keep your skin healthy, and improve digestion. Another reason to try this recipe!
Recipe ingredients
Sweet potatoes. You will need 2 medium sweet potatoes, approximately 8 – 12 inches each. No need to peel them. I always try to buy mine from the farmer’s market to make organic sweet potato chips, so I can safely eat the skin and all the nutrients it provides. Just a heads-up: don’t confuse sweet potatoes with yams — they’re often mixed up but are quite different. Sweet potatoes have a smooth, reddish-orange skin and a sweet, moist flesh. Yams, on the other hand, have rough, dark skin and a dry, starchy texture.
Olive oil. This recipe uses only a small amount of oil, just enough to make sweet potato chips crispy and flavorful. You can replace olive oil with avocado oil, coconut oil, or butter. Don’t skip the oil, or the chips won’t crisp up.
Salt and pepper. I recommend coarse salt, such as kosher salt. You can also use low-sodium salt, if it is necessary. For the pepper, freshly ground black pepper tastes better.
This recipe is very simple, with just salt and pepper. However, you can easily customize it by adding your favorite herbs and spices. Great sweet potato chips seasonings include garlic powder, onion powder, smoked paprika, cayenne pepper, chili flakes, and chipotle seasoning.
How to make sweet potato chips
Prepare the potatoes. Wash the sweet potatoes under cool running water, then scrub their skins to remove any dirt and soil. Pat them dry with a clean kitchen towel or a paper towel.
Slice the potatoes. Slice the sweet potatoes into thin even slices of about ⅛ inches. It’s important to keep the slices uniform so that all the chips crisp up evenly. I recommend using a mandoline slicer for the best results, but you can also use a vegetable peeler or a sharp knife if you don’t have a mandoline.
Season the chips. Place the sliced sweet potatoes in a large bowl. Drizzle them with olive oil, then sprinkle with salt and black pepper. Gently toss the slices to ensure that they’re evenly coated with the oil and seasonings on both sides.
Alternatively, you can coat the chips with oil and seasonings directly on the baking sheet. Simply brush the chips with oil and sprinkle them with salt and pepper on both sides before baking. However, I usually prefer tossing them in a bowl first, as it’s quicker and ensures even coating.
Prepare for baking. Arrange the sweet potato slices over the prepared baking sheet, spacing them apart. Make sure that they do not overlap, or they won’t get crisp. If needed, bake in batches but avoid placing two sheets in the oven at the same time.
Bake sweet potato chips. Bake the chips in hot oven at 300°F (150°C) for 20 to 25 minutes, flipping them halfway through. They’re ready when they turn golden brown and crispy, but be careful not to let them burn. Allow the crisps to cool at room temperature for 5 to 10 minutes before serving.
Tips for crispy sweet potato chips
There are a couple of things that may prevent healthy sweet potato chips from getting crispy. We don’t want it to happen, so let me give you a couple of tips.
- Slice the sweet potatoes into thin, even rounds, aiming for about ⅛ inch in thickness. This ensures that all the chips bake evenly, avoiding any that are too soggy or burnt. You can use a mandoline slicer, a vegetable peeler, or a sharp knife. After testing all options, I’ve found that a vegetable peeler works best for crafting thin, even rounds.
- Do not exaggerate with olive oil. A light coating is all you need for sweet potato chips to crisp up nicely. Too much oil can make them greasy instead of crunchy.
- Do not overcrowd the baking sheet, and do not overfill the oven. Bake one sheet at a time in the middle of the oven for the best results. It’s better to work in batches to ensure even crisping.
How to store and freeze
This recipe for sweet potato chips is perfect for meal prep. Before storing, allow the chips to cool completely to room temperature. You can arrange them on a plate or over a wire rack. Once they are cool, you can either store them in the cupboard or in the freezer.
- To store. Place the cooled chips in an airtight container or in zipper bags and store in a dry, cool place for up to 5 days. You may need to quickly bake them again before serving, so they re-crisp. Do not refrigerate, or they will get soggy.
- To freeze. Once cool, pack the chips in zipper bags and place in the freezer for up to 1 month. Before serving, allow them to thaw completely and then bake for a couple of minutes until crispy.
More healthy chip recipes
Sweet Potato Chips
Ingredients
- 2 medium sweet potatoes
- 1 ½ tbsp olive oil, or avocado oil
- ¼ to ½ tsp sea salt, to taste
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Wash the potatoes under cool running water, then scrub skins to remove dirt and soil. Pat the potatoes dry with a clean kitchen towel or a paper towel.
- Slice sweet potatoes into thin even slices of about ⅛ inches. I recommend using a mandoline slicer, but you can also slice potatoes with a vegetable peeler or with a sharp knife.
- Place the sliced sweet potatoes in a large bowl. Drizzle them with olive oil, then sprinkle with salt and black pepper. Gently toss the slices to ensure they're evenly coated with oil and seasonings on both sides.
- Arrange the sweet potato rounds over the prepared baking sheet, spacing them apart. Make sure that they do not overlap, or they won't get crisp. If it is necessary, bake in multiple batches.
- Bake the sweet potato chips in a preheated oven for 20 to 25 minutes, flipping them halfway through. They're ready when they turn golden brown and crispy, but be careful not to let them burn.
- Allow the chips to cool at room temperature for 5 to 10 minutes before serving. This will help them become even crispier.
Sweet potato chips is my favorite !
Hey dear Liza,
thanks a lot for your lovely comment!! They are definitely so good, crispy and healthy so addictive.
Have a great day,
Matteo