These Parmesan Sweet Potato Chips are a deliciously crunchy, savory snack or side dish that elevates simple ingredients into something irresistible.
Naturally fiber-rich and low in saturated fat, they provide a light dose of plant-based protein from Parmesan while keeping carbs moderate.
Quick and easy to prepare, they’re perfect for weeknight snacks, meal prep, or casual gatherings.
30-Minute Crispy Parmesan Sweet Potato Chips
Equipment
- 1 large mixing bowl
- 1 baking sheet (greased or lined)
- 1 sharp knife or mandoline slicer
- 1 spatula or tongs
Ingredients
- 1 large sweet potato peeled and thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 ounce Parmesan cheese grated (plus extra for finishing, optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that the sweet potato slices will cook evenly and achieve a crispy texture. While the oven warms, you can start prepping the sweet potatoes. If you use a convection oven, it may help the chips get even crispier.
- Prepare the Sweet Potatoes: Wash and peel 1 large sweet potato. Using a sharp knife or a mandoline slicer, cut the sweet potato into thin, uniform rounds about 1/8 inch thick. Consistent thickness is crucial—thinner slices become crispier, while thicker slices may stay soft in the middle. Lay the slices out on a clean cutting board or plate as you go.
- Coat with Olive Oil: Place the sweet potato slices into a large mixing bowl. Drizzle 1 tablespoon of olive oil over the slices. Gently toss them with your hands or a spatula until every slice is lightly coated with oil. This step ensures the chips will crisp up nicely in the oven without sticking.
- Season the Slices: Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of garlic powder evenly over the sweet potato slices. Then add 1 ounce of grated Parmesan cheese. Use your hands or a spatula to toss the slices gently so that each piece is coated evenly with the seasoning and cheese. The Parmesan will create a savory, golden crust as the chips bake.
- Arrange on Baking Sheet: Grease a baking sheet lightly or line it with parchment paper. Spread the sweet potato slices out in a single layer, making sure they don’t overlap. Overcrowding can prevent the chips from crisping properly. Leave a little space between slices to allow hot air to circulate.
- Bake Until Crisp: Place the baking sheet in the preheated oven and bake for 20 minutes. About halfway through, around 10 minutes in, use a spatula or tongs to carefully flip each slice to ensure even browning. Keep a close eye on them toward the end of baking—the edges can go from golden to burnt quickly.
- Add Extra Parmesan (Optional): Once the chips are lightly golden and crisp, remove the baking sheet from the oven. If desired, sprinkle a little extra Parmesan over the hot chips for an extra burst of cheesy flavor.
- Cool and Serve: Allow the Parmesan Sweet Potato Chips to cool on the baking sheet for 5–10 minutes. Cooling helps them firm up and achieve maximum crunch. Serve immediately as a snack, side dish, or appetizer. Enjoy them alone or with a favorite dip like Greek yogurt, guacamole, or marinara sauce.
Notes
- Choose firm, medium-to-large sweet potatoes for best results; avoid ones with bruises or soft spots.
- Slicing evenly is essential—use a mandoline slicer if possible to achieve uniform thickness for consistent crispiness.
- Olive oil can be substituted with avocado or grapeseed oil for a slightly different flavor and healthy fat profile.
- Parmesan adds both flavor and slight protein content; feel free to experiment with Pecorino Romano or Asiago for a sharper taste.
- Baking time may vary depending on your oven and the thickness of your slices; check often after 15 minutes.
- For extra crunch, let the chips cool completely before storing—they’ll continue crisping as they cool.
Chef’s Secrets: Perfect Chips Every Time
The key to perfectly crispy Parmesan Sweet Potato Chips is attention to detail at every step.
Start with evenly sliced sweet potatoes; inconsistency can lead to some slices burning while others remain soft.
Toss the slices gently but thoroughly in olive oil and cheese—coating every piece ensures a flavorful, golden crust.
Baking in a single layer is crucial; avoid overcrowding the pan to allow proper air circulation.
Using a mandoline or sharp knife guarantees uniform slices, while flipping halfway through the bake ensures even browning.
Finally, letting the chips cool slightly allows them to firm up, giving you that satisfying crunch.
Serving Suggestions: Creative Ways To Enjoy
These Parmesan Sweet Potato Chips are wonderfully versatile.
Serve them as a crunchy appetizer with a side of creamy Greek yogurt dip or zesty guacamole.
They pair beautifully with grilled meats or roasted vegetables, adding texture and flavor to any meal.
For a casual snack, enjoy them alone with a sprinkling of extra Parmesan or a pinch of smoked paprika.
They also make a fun addition to lunchboxes or charcuterie boards, offering a healthier alternative to traditional potato chips without sacrificing flavor.
Storage Tips: Keep Chips Fresh Longer
To preserve the crispiness, store fully cooled chips in an airtight container at room temperature.
Avoid refrigerating them, as the moisture can soften the chips.
They remain fresh for up to 3 days, but they’re best enjoyed the same day for maximum crunch.
If you plan to store them longer, consider reheating briefly in a preheated oven at 350°F (175°C) for 3–5 minutes to restore crispiness.
Always allow chips to cool completely before sealing to prevent steam from creating soggy spots.
Frequently Asked Questions
1. Can I make these chips without Parmesan?
Yes! While Parmesan adds savory flavor and a touch of protein, you can bake sweet potato chips with just olive oil, salt, and garlic powder. Nutritionally, you’ll lower the protein content slightly, but the chips will remain deliciously crispy.
2. How thin should I slice the sweet potatoes?
Aim for slices about 1/8 inch thick. Thin slices crisp faster and more evenly, while thicker slices may stay chewy in the center. A mandoline slicer ensures consistent thickness if you have one.
3. Can I use other seasonings instead of garlic powder?
Absolutely. Paprika, smoked paprika, chili powder, or Italian herb blends work beautifully. Feel free to experiment with your favorite spices to customize the flavor profile.
4. Can I prepare these chips in advance for a party?
Yes, you can slice and season them ahead of time, but bake them just before serving to ensure maximum crispiness. Baked chips do not store well in the fridge, as moisture softens them.
5. Why are my chips sometimes soggy?
Sogginess usually comes from slices that are too thick, overcrowding the baking sheet, or using too much oil. Ensure even thin slices, a single layer on the pan, and just enough oil to lightly coat the slices for perfect crunch.
