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Indulge in a healthy and tasty snack with these easy homemade baked sweet potato chips. Perfect for satisfying your cravings without the guilt!
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Homemade sweet potato chips are so good – made with only a handful of ingredients – sweet potatoes, olive oil, and spices. You can serve them with your favorite homemade dipping sauce. I like to serve them with homemade smoked paprika aioli sauce – that sauce is amazing and such a perfect combination with the sweet potatoes.
Sweet potatoes are a staple in our house in the Fall. No, scratch that, they are a staple year-around, but I cook a lot more with sweet potatoes in the Fall. Some other favorite sweet potato recipes that I have been cooking a lot lately are this Sweet Potato Sausage Frittata and this Maple Mustard Chicken with Sweet Potatoes Skillet.
Why you will love this recipe!
- Healthy: Oven baked sweet potato chips are a fabulous side dish or snack. They are made with wholesome ingredients and spices, and are also Whole30, Paleo approved. They are also baked rather than fried so contain a lot less fat than traditional chips.
- Easy: Just mix together the seasonings, coat the sweet potatoes and bake!
- Dietary info: These homemade sweet potato chips are vegan, gluten-free, and don’t contain any unncessary ingredients or starches.
Ingredients Needed
- Sweet Potatoes
- Olive oil
- Spices – Sea salt & freshly ground black pepper, garlic powder (optional)
How to Make Baked Sweet Potato Chips – Step by Step Instructions
This baked sweet potato chips recipe is so easy to make and the chips are perfect and absolutely delicious!
- Preheat oven to 400 F. Line 2 large baking sheets with parchment paper and set aside. Combine olive oil, salt, black pepper, and dried rosemary in a large bowl.
- Peel the sweet potatoes, and use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can also use a very sharp knife them into 1/8 inche slices.
- Add sliced sweet potato slices to the bowl and toss to coat.
- Spread sweet potato slices into a single layer on the sheet pans, and leave space around them. Bake about 10-12 minutes on each side flipping them once, until golden.
- Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.
- For tips on making the best sweet potato chips, check the tips in the recipe card.
How to serve them
You can serve these baked potato chips with some delicious dips or sauces. Some of my favorites are:
- smoked paprika aioli
- maple mustard sauce
- chipotle lime dip
Serve these homemade sweet potato chips with sandwiches, burgers or a sandwich melt.
How long will they last
These chips can last about 1-2 weeks in an airtight container at room temprature.
5 Tips for Best Sweet Potato Chips
- Use a mandolin to slice the sweet potato slices as thinly as possible (1/8- inch thickness) and evenly.
- Don’t overcrowd the baking sheet. Spread the sweet potato slices into a single, even layer, leaving space around each slice. When too many ingredients are on one baking sheet, the heat from the sheet gets trapped under the food and creates steam, and the sweet potato slices will be tender instead of crisp.
- Hot, fast roast, instead of low, long bake. Bake them at a high temperature in the middle rack for about 20 minutes instead of baking them at a lower temperature for a longer period. A long, low bake (say 375°F or below) will result in tender sweet potatoes, but never crisp.
- A couple of minutes less or more. Depending on the thickness of the slices and the strength of your oven, you might need to bake them a couple of minutes more or less if they look too soft or they are starting to burn. Watch them carefully because they can burn easily.
- Let the crispy sweet potato chips cool on a cooling rack for about 10 minutes after you take them out of the oven.
More from Delicious Meets Healthy
Baked Sweet Potato Chips
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Ingredients
- 1.5 lbs sweet potatoes
- ⅓ cup olive oil
- 1 Tablespoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400 F. Line 2 large baking sheets with parchment paper and set aside.
- Combine olive oil, salt, black pepper, and dried rosemary in a large mixing bowl.
- Peel the sweet potatoes, and use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can also use a very sharp knife to cut them into 1/8 inch thick slices.
- Add sliced sweet potatoes to the bowl and toss to coat.
- Spread sweet potato slices into a single layer on the baking sheets, and leave space around them. Bake about 10-12 minutes on each side turning them once, until golden.
- Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.
Video
Notes
Tips for Best Sweet Potato Chips
- Use a mandolin to slice the sweet potato slices evenly.
- Slice the sweet potatoes as thinly as possible (1/8- inch thickness) to maximize the crispiness potential! (A mandolin makes things super easy and makes sure your slices are evenly sliced.)
- Don’t overcrowd the baking sheet. Spread the sweet potato slices into a single, even layer, leaving space around each slice. When too many ingredients are on one baking sheet, the heat from the sheet gets trapped under the food and creates steam, and the sweet potato slices will be tender instead of crisp.
- Hot, fast roast, instead of low, long bake. Bake them at a high temperature in the middle rack for about 20 minutes instead of baking them at a lower temperature for a longer period. A long, low bake (say 375°F or below) will result in tender sweet potatoes, but never crisp.
- A couple of minutes less or more. Depending on the thickness of the slices and the strength of your oven, you might need to bake them a couple of minutes more or less if they look too soft or they are starting to burn. Watch them carefully because they can burn easily.
- Let the sweet potato chips cool on a cooling rack for about 10 minutes after you take them out of the oven.
My knife skills are pretty good that I can slice potato pretty thin. I made a huge batch from three potatoes and yes, some got dark but it added to the smokey flavor (sea salt, garlic powder, onion powder, chili powder, all seasoning Adobo w cumin).
Great recipe!
I made half the recipe, using a mandoline to 1/8th inch (I stacked up 8 to check), and half the recipe filled two sheet pans. And I started to have burned ones at 15 minutes. And yours look thicker than mine. I night try thicker ones next time.
The flavour is amazing! I had to cut by hand using a butcher knife so some were softer than others.
Sooo good. I don’t normally eat potato chips because I don’t like them. But this is a delicious alternative. And healthy. I will definitely make these again. And again!
1.5 lbs of sweet potatoes has 131 gr of carbs in it and is 580 calories How is it once they are all made into chips there is only 35 gr of carbs. You are suggesting that you are peeling away almost 100 gr of carbs. Am I missing something here?
Roger, the nutritional info is for 1 serving. This recipe has 4 servings. Multiply 35 gr per serving times the number of servings (4), and you will get the total amount of carbs for the whole recipe.
Sounds tasty and will definitely try. Looking to find healthier snacks. (I love snacking)
How long will these keep in an airtight container on a shelf?
The sweet potato chips will keep about 1-2 weeks in an airtight container.
These would be a great healthy snack to serve at game day, so much better than greasy potato chips! Love the crispness of these and thanks for the tips!