Sweet potato chips are a baked, crispy snack made with thinly sliced sweet potatoes, olive oil, and simple seasoning. This recipe focuses on oven baking to achieve crunchy edges without frying.
A Quick Look at the Recipe
✅ Recipe Name: Sweet Potato Chips
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🍽 Calories: ~180 per serving (estimated)
🥣 Main Ingredients: Sweet potatoes, olive oil, garlic powder
📖 Dietary Info: Gluten-free; vegan
👌 Difficulty: Easy - slice and bake
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Using a mandoline or sharp knife to slice the sweet potatoes evenly helps them crisp up while baking. Letting the chips cool completely on the pan is key, as they continue to crisp as they cool.
If you enjoy homemade veggie chips like this, you might also like our Garlic Roasted Potatoes, Baked Sweet Potato Fries, or Butternut Squash Chips. These recipes use similar techniques and work well as snacks, sides, or light appetizers.
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Why You'll Love Sweet Potato Chips:
Crispy and flavorful: Light, crunchy chips with a hint of garlic and salt in every bite.
Healthier snack option: Baked instead of fried for a lighter, wholesome alternative to traditional chips.
Simple ingredients: Only four pantry staples needed, no additives or preservatives.
Customizable: Add your favorite seasonings like paprika, rosemary, or chili powder for variety.
Great for snacking or sides: Perfect with sandwiches, dips, or on their own.
Key Ingredients:
- sweet potatoes. Choose firm, evenly shaped sweet potatoes for easy slicing. Orange-fleshed varieties (like garnet or jewel) crisp up nicely and have natural sweetness.
- olive oil. Helps the chips crisp and adds rich flavor. You can also use avocado oil for a higher smoke point.
- garlic powder. Adds subtle savory flavor. For variety, try smoked paprika, chili powder, or cinnamon for a sweet twist.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Change the Seasoning: Swap garlic powder for paprika, cinnamon, or chili powder for a different flavor profile.
- Make Them Spicy: Add a pinch of cayenne pepper or red pepper flakes for heat.
- Use Avocado Oil: Replace olive oil with avocado oil for a higher smoke point.
- Sweet Version: Sprinkle lightly with cinnamon and a touch of coconut sugar after baking for a sweet snack option.
- Air Fryer Option: Cook the sweet potato slices in the air fryer at 375°F for 10-12 minutes, shaking halfway through, until crisp.
How to Make Sweet Potato Chips:
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- Wash and peel the sweet potatoes, then slice them very thinly using a mandoline slicer or sharp knife (about 1/16 inch thick).
- In a large bowl, toss the sweet potato slices with olive oil, salt, and garlic powder until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheets, avoid overlapping for even crisping.
- Bake for 20-25 minutes, flipping the chips halfway through. Keep an eye on them toward the end to prevent burning.
- Remove from the oven when the edges are crisp and golden. Let cool completely on the baking sheets; they'll continue to crisp as they cool. Serve immediately or store once fully cooled.
Recipe Notes & Tips:
- Slice Very Thin and Evenly: Aim for about 1/16-inch thickness so the chips bake evenly and crisp properly.
- Use Two Baking Sheets: Spreading the slices out prevents overcrowding and helps them crisp instead of steam.
- Watch Closely Near the End: Sweet potato chips can brown quickly, so keep an eye on them during the last few minutes.
- Let Them Cool Completely: The chips continue to crisp as they cool on the baking sheet.
- Avoid Over-Oiling: Too much oil can prevent the chips from crisping and make them greasy.
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How to Store:
Room Temperature: Store cooled sweet potato chips in an airtight container for up to 5 days. Keep them in a cool, dry place to maintain crispness.
Re-crisping: If the chips soften, bake them at 300°F for 5-7 minutes to restore crunch. Let them cool before serving.
Freezer: Not recommended, freezing will make the chips lose their crisp texture.
Sweet Potato Chips FAQs:
To make sweet potato chips crispy, slice the potatoes very thin and spread them in a single layer without overlapping. Baking them at a moderate temperature and allowing them to cool completely on the pan helps them crisp up properly.
Yes, sweet potato chips can be made in the air fryer by cooking thin slices at 375°F for about 10-12 minutes, shaking halfway through. They should be cooked in batches for best results.
Sweet potato chips are a healthier alternative to fried chips because they are baked and made with simple ingredients. They provide fiber and nutrients while using less oil than traditional frying.
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Sweet Potato Chips
Ingredients
- 1 pound sweet potatoes
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- Wash and peel the sweet potatoes, then slice them very thinly using a mandoline slicer or sharp knife (about 1/16 inch thick).
- In a large bowl, toss the sweet potato slices with olive oil, salt, and garlic powder until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheets-avoid overlapping for even crisping.
- Bake for 20-25 minutes, flipping the chips halfway through. Keep an eye on them toward the end to prevent burning.
- Remove from the oven when the edges are crisp and golden. Let cool completely on the baking sheets; they'll continue to crisp as they cool. Serve immediately or store once fully cooled.
Nutrition
Notes
- Slice Very Thin and Evenly: Aim for about 1/16-inch thickness so the chips bake evenly and crisp properly.
- Use Two Baking Sheets: Spreading the slices out prevents overcrowding and helps them crisp instead of steam.
- Watch Closely Near the End: Sweet potato chips can brown quickly, so keep an eye on them during the last few minutes.
- Let Them Cool Completely: The chips continue to crisp as they cool on the baking sheet.
- Avoid Over-Oiling: Too much oil can prevent the chips from crisping and make them greasy.
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