Sweet Potato Chips

5 from 1 vote

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!

Prep Time5

Cook Time20

Cooling Time5

Total Time30

Course: Side Dish, Snack

Cuisine: Low calorie, Vegan, Vegetarian

Keyword: baking, sweet potato

Servings: servings

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.

Nutrition