Crispy, golden, and naturally sweet, these homemade sweet potato chips are a deliciously healthy snack that everyone will love.
Packed with fiber and plant-based nutrients, they provide a guilt-free crunch with minimal saturated fat and good-quality fats from olive oil.
Quick to prepare and bake, this easy, three-ingredient recipe is perfect for everyday snacking, meal prep, or a satisfying side dish that pairs beautifully with any meal.
Sweet Potato Chips
Equipment
- 1 mandolin slicer (for thin, even slices)
- 1 large mixing bowl
- 1-2 baking sheets
- Parchment paper or silicone baking mat (optional)
- Oven
Ingredients
- 1 large sweet potato about ½ lb, washed and dried
- 1 tablespoon olive oil plus extra for greasing baking sheets
- ⅛ to ¼ teaspoon sea salt plus extra for sprinkling
Instructions
- Preheat Oven for Perfect Crispiness: Start by preheating your oven to 400°F (200°C). Position your oven racks in the middle or slightly away from the heat source to ensure the sweet potato chips bake evenly without burning. Preheating the oven is crucial because placing raw chips in a cold oven will cause them to release moisture slowly, resulting in soggy, unevenly cooked chips.
- Prepare Sweet Potato for Slicing: Wash your sweet potato thoroughly under running water to remove any dirt or residues. Pat it completely dry using a clean kitchen towel or paper towels. Slice off about an inch from both ends to create a flat, stable base for easier handling. Keeping the sweet potato dry ensures that it will crisp up properly in the oven.
- Slice Sweet Potato Into Thin Chips: Using a mandolin slicer set to ⅛ inch thickness, carefully slice the sweet potato into uniform circular chips. Consistency in thickness is essential; thinner slices will become crisp faster, while thicker slices may remain slightly soft in the center. If you don’t have a mandolin, a very sharp knife will work, but take care to cut evenly to avoid uneven baking.
- Toss Chips With Olive Oil: Place the raw sweet potato slices in a large mixing bowl. Drizzle them with 1 tablespoon of olive oil, then gently toss the chips until every slice is lightly coated. The oil not only prevents sticking but also helps achieve a golden, crunchy exterior while adding heart-healthy fats.
- Prepare Baking Sheet: Lightly grease one or two baking sheets with olive oil, enough to prevent sticking but not so much that the chips are greasy. You may also line the baking sheets with parchment paper or a silicone baking mat for easier cleanup and additional non-stick protection.
- Arrange Chips for Baking: Lay the sweet potato slices on the prepared baking sheets in a single layer, ensuring they don’t overlap or crowd each other. Crowding can cause the chips to steam instead of bake, leading to a softer texture. If necessary, use two baking sheets and rotate them halfway through baking for even crisping.
- Season With Sea Salt: Sprinkle ⅛ to ¼ teaspoon of sea salt evenly over the chips. A light, even layer of salt enhances the natural sweetness of the sweet potatoes. Be careful not to over-salt, as a little goes a long way.
- Bake Chips Carefully: Place the baking sheets in the preheated oven. Bake for 15–20 minutes, but start checking at the 10-minute mark. Oven temperatures and slice thickness can vary, so visual cues are essential. Flip each chip halfway through the cooking time to ensure both sides turn golden and crisp evenly.
- Check for Doneness: The chips are ready when edges are lightly golden and the centers feel firm. Thinner slices may cook faster, while thicker slices might need a few extra minutes. If some chips feel slightly soft after baking, remove the trays and leave them in the turned-off oven with the door slightly open for 5 minutes. This will help them crisp further without burning.
- Finish With Extra Salt: After removing the chips from the oven, sprinkle a small pinch of sea salt over the hot chips to enhance flavor. Wait at least 5 minutes for the chips to cool slightly on the baking sheet. They will continue to crisp as they cool, achieving the perfect crunchy texture.
- Optional Flavor Enhancements: Once slightly cooled, you can add additional seasonings like paprika, garlic powder, or a pinch of cayenne for a flavored twist. Seasoning immediately after baking ensures the spices stick better to the lightly oiled surface of the chips.
- Serve and Enjoy: Transfer the chips to a serving bowl or plate and enjoy immediately while warm and crunchy. These sweet potato chips make a healthy snack, a side dish for lunch or dinner, or a perfect addition to a snack platter.
- Storage Tips: If you want to store leftovers, let the chips cool completely. Place them in an airtight container or ziplock bag and keep at room temperature for up to 3 days. If they soften during storage, spread them on a baking sheet and bake in a preheated 350°F (175°C) oven for about 5 minutes to restore their crispiness.
Notes
- For uniform crispiness, use a mandolin slicer; if slicing by hand, ensure all slices are similar thickness.
- Slightly thinner slices bake faster and become crispier, while thicker slices may remain slightly soft in the center.
- Olive oil is essential for crisp texture and adds heart-healthy fats, but avoid over-coating to prevent sogginess.
- Baking time may vary depending on your oven and sweet potato size; start checking at 10 minutes.
- Flavor variations are easy: sprinkle paprika, garlic powder, chili powder, or cinnamon for a sweet-spicy twist.
- Chips continue to crisp as they cool, so don’t overbake.
Chef’s Secrets To Perfect Chips
Achieving the perfect sweet potato chips comes down to a few key techniques.
First, slicing uniformly is essential—thin, even rounds bake evenly, while uneven slices may cook inconsistently.
Using a mandolin ensures consistent thickness, but a sharp knife can work if done carefully.
Next, do not overcrowd your baking sheet; spacing allows hot air to circulate, creating maximum crispiness.
Flipping the chips halfway through baking promotes even browning.
Finally, remember that chips continue to crisp as they cool—this post-bake drying step is your secret weapon for a crunchy snack every time.
Serving Suggestions For Sweet Chips
These sweet potato chips are incredibly versatile.
Enjoy them as a guilt-free snack on their own, or pair them with a creamy dip such as hummus, guacamole, or a Greek yogurt-based dip.
They make an excellent side for sandwiches, burgers, or grilled proteins.
For a fun twist, top with a sprinkle of fresh herbs like rosemary or thyme, or add a dash of smoked paprika to enhance both flavor and visual appeal.
Their natural sweetness balances savory accompaniments beautifully.
Storage Tips For Maintaining Crispiness
To store leftover sweet potato chips, allow them to cool completely before placing them in an airtight container or ziplock bag.
Keep at room temperature for up to 3 days; avoid refrigeration, which can make them soft.
If the chips soften during storage, return them to a preheated 350°F (175°C) oven for about 5 minutes to restore crispiness.
Proper storage ensures they remain crunchy and flavorful for snacking or quick meal accompaniments.
Frequently Asked Questions
1. Can I use other oils instead of olive oil?
Yes, you can substitute avocado oil or coconut oil for olive oil. Both provide healthy fats and help achieve crispiness, though olive oil gives a subtle flavor that complements sweet potatoes best.
2. Why are some chips soft after baking?
Softness usually occurs when slices are uneven, crowded on the sheet, or baked too briefly.
Ensuring uniform thickness, proper spacing, and additional cooling time in the oven can fix this.
3. Can I make flavored sweet potato chips?
Absolutely! Experiment with spices such as paprika, garlic powder, cinnamon, chili powder, or even a sprinkle of Parmesan cheese.
Add spices immediately after baking while the chips are warm for best adherence.
4. How can I re-crisp stored chips?
Place softened chips on a baking sheet and bake in a preheated 350°F (175°C) oven for 5 minutes.
Keep an eye on them to avoid burning; they will regain crunchiness almost instantly.
5. Can I use this method for other root vegetables?
Yes, this method works well for parsnips, carrots, or beets. Adjust slicing thickness and cooking time accordingly, as each vegetable has a different moisture content and density.
