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Baked sweet potato chips with thin, even slices for a crunch in every bite. Ready in about 30 minutes with 3 simple ingredients, these homemade chips bake up crispy, never soggy. They’re a healthier homemade alternative to store-bought chips. No fryer needed.
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Baked Sweet Potato Chips Recipe
These baked sweet potato chips are one of my favorite homemade snacks when I’m craving something salty and crunchy. Thinly sliced sweet potatoes are tossed with olive oil and simple seasonings, then oven-baked until golden and crispy—no deep frying needed. They’re easy to make, naturally gluten-free and vegan, and ready in about 30 minutes.
My kids love snacking on these, especially with the smoked paprika garlic aioli from my sweet potato fries recipe. For the crispiest chips, slice the potatoes thinly and evenly, arrange them in a single layer so they don’t steam, and watch them closely toward the end because they can brown quickly. If you prefer a heartier side, try my crispy sweet potato wedges.
Ingredients Needed
- Sweet potatoes: Choose evenly shaped potatoes so the slices are uniform.
- Olive oil: Oil is necessary to coat the slices lightly so they crisp rather than steam
- Spices – Sea salt & freshly ground black pepper, rosemary (optional)
How to Make Sweet Potato Chips in the Oven
This baked sweet potato chips recipe is so easy to make and the chips are perfect and absolutely delicious!
- Preheat and prep. Heat the oven to 400°F and line 2 large baking sheets with parchment paper. In a large bowl, mix the olive oil, salt, pepper, and rosemary.
- Slice thinly and evenly. Peel the sweet potatoes and slice them into paper-thin rounds on a mandoline (use the thinnest setting). With a very sharp knife, aim for 1/8-inch slices. Add the slices to the bowl and toss until evenly coated.
- Arrange and bake. Spread the slices in a single layer with space around each one, so they crisp instead of steam. Bake 10-12 minutes per side, flipping once, until golden. Check early, since thin slices can burn quickly.
- Cool to crisp. Move the chips to a cooling rack for 5-10 minutes. They keep crisping as they cool.
TIPS FROM NELI’S KITCHEN
Tips for the Best Sweet Potato Chips
- Slice thinly and evenly. Use a mandoline on its thinnest setting, or a very sharp knife for 1/8-inch slices. Uniform slices bake at the same pace, so you don’t get burnt edges next to soft centers. Thicker slices stay chewy.
- Pick evenly shaped sweet potatoes. Medium, straight potatoes give you slices that are all about the same size, which means more chips that bake evenly. Peel them first for the crispiest texture.
- Don’t overcrowd the pan. Arrange the slices in a single layer with a little space around each one. Crowded slices trap steam, and the chips turn soft instead of crisp. Use two baking sheets, or bake in batches.
- Coat lightly and evenly. Toss the slices until each one has a thin coat of oil and seasoning. Too little oil leaves dry, pale chips, and too much makes them greasy and soggy.
- Bake hot and fast. A 400°F oven crisps thin slices better than a low, slow bake. Use the middle rack, and rotate the pans if your oven has hot spots.
- Watch them closely at the end. Sweet potatoes contain natural sugars, so thin slices can go from golden to burnt quickly. Start checking at 8 minutes per side, and pull any finished chips early while the rest keep baking.
- Flip once, halfway through. Turning the chips gives both sides even browning. Use a thin spatula so you don’t tear the slices.
- Let them cool on a rack. Cooling for 5-10 minutes lets steam escape and the chips firm up. Leaving them on the hot pan can make the bottoms soft.
Troubleshooting
- Chips are soggy or chewy: The slices were too thick, the pan was crowded, or they were cooled on a hot pan. Slice thinner, use more space, and cool on a rack.
- Chips are burning: Your slices may be thinner than 1/8 inch, or your oven runs hot. Check earlier and pull the finished ones.
- Chips are unevenly browned: The slices vary in thickness. Use a mandoline, and rotate the pans halfway through baking.
More Sweet Potato Recipes
Side Dishes
Sweet Potato Fries with Paprika Garlic Aioli
Side Dishes
Baked Sweet Potato Slices
Side Dishes
Baked Sweet Potatoes
Side Dishes
Roasted Sweet Potatoes and Onions
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Baked Sweet Potato Chips
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Equipment
- mixing bowl
- large baking sheets
- Peeler
- cooling racks
Ingredients
- 1.5 lbs sweet potatoes
- ⅓ cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, optional
- 1 Tablespoon dried rosemary, optional
Instructions
- Preheat the oven. Heat the oven to 400°F. Line 2 large baking sheets with parchment paper and set them aside.
- Mix the coating. In a large mixing bowl, combine the olive oil, salt, black pepper, and dried rosemary.
- Slice the sweet potatoes. Peel the sweet potatoes. Use a mandoline on its thinnest setting to cut them into paper-thin, even rounds. You can also use a very sharp knife to cut them into 1/8 inch thick slices.
- Coat the slices. Add the sliced sweet potatoes to the bowl and toss until every slice is lightly coated with the oil mixture.
- Bake. Spread the slices in a single layer on the baking sheets, leaving space around each one so they crisp instead of steam. Bake 10-12 minutes on one side, flip each chip, then bake 10-12 minutes more, until golden. Start checking at 8 minutes per side, because thin slices can burn quickly.
- Cool until crisp. Transfer the chips to a cooling rack and let them cool for 5-10 minutes. They will keep crisping as they cool.
Video
Notes
- Slice evenly. A mandoline gives the crispiest, most uniform results. Slices thicker than 1/8 inch stay soft in the center.
- Don’t overcrowd the pans. Slices that touch will steam instead of crisp. Use two pans or bake in batches.
- Bake hot and fast. A 400°F oven works better here than a low, slow bake.
- Adjust for your oven. Pull any chips that are done early and let the rest keep baking.
- Re-crisp if needed. If chips soften, bake them on a baking sheet at 350°F for 3-5 minutes.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Serving Suggestions
You can serve these baked potato chips with some delicious dips or sauces. Some of my favorites are:
- smoked paprika aioli from my homemade sweet potato fries recipe
- honey mustard sauce
- chipotle lime dip
Serve these homemade sweet potato chips with sandwiches, burgers or a sandwich melt.
Storage
These chips can last about 5-7 days in an airtight container at room temperature.
Terrific!!!
Yay! So happy you loved them! 😊
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!