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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.
Baked Sweet Potato Chips
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INGREDIENTS
- 1.5 lbs sweet potatoes
- â…“ 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.Â
- 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.
TIPS & 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.
NUTRITION
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I love my mandolin for making sweet potato chips! I do have a problem getting them nice and crispy, before they burn! I’m going to try your method!
WOW! Those sweet potato chips look like they’ve got some serious CHOMP to them! Love the use of rosemary too!
I can’t wait to try these, thanks for all the tips and tricks to keep them crisp.
I’ve been buying sweet potato crackers but I really like the idea of making my own so this is the perfect recipe for me. I also love your touch of rosemary on these chips. To me it’s the perfect combo!
I love sweet potatoes but have never made chips out of them. Yours look fantastic. Dying to try this recipe!
These look so good and the perfect snack for the whole family! We love sweet potato in our house.
These look like such a great snack or side dish! I feel like once I start eating them, it’s going to be tough to stop…so good!
I love making my own chips. They are great for when we have a party, but they never last long.
These sweet potato chips look amazing. Thanks for all the tips to get them crispy!
On your sweet potato chips u tell how many calories but don’t show the serving size. What’s. The serving size?
the serving size is 24 oz of sweet potatoes divided by 4 servings – approximately 6 oz of sweet potato chips per serving.