Crispy, golden, and naturally sweet, these homemade sweet potato chips are the ultimate guilt-free snack.
Packed with fiber, plant-based protein, and heart-healthy fats, they’re a nutritious alternative to store-bought chips.
Quick to prepare and endlessly versatile, this recipe is perfect for everyday snacking, meal prep, or a flavorful side dish that delivers crunch, taste, and wholesome nutrition in every bite.
Sweet Potato Chips
Equipment
- 1 Mandoline slicer
- 1 Baking sheet
- Parchment Paper
- Mixing bowl (optional if using oil)
Ingredients
- 3 medium sweet potatoes
- 1 tablespoon olive oil optional
- ½ teaspoon salt
Instructions
- Preheat Oven for Perfect Crisp: Begin by preheating your oven to 290°F (140°C). This low temperature is essential for slowly dehydrating the sweet potato slices, ensuring they become crisp without burning. If your oven has a fan-assisted or convection setting, turn it on to promote even heat circulation, which will give your chips a uniform crunch.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and allow the sweet potato slices to cook evenly. Ensure the paper covers the entire sheet and extends slightly over the edges for easy handling. This simple step also makes cleanup effortless.
- Slice Sweet Potatoes Uniformly: Wash and peel your sweet potatoes, then slice them very thinly using a mandoline slicer. Aim for slices around 1/16 to 1/8 inch thick. Uniform slices are critical because they ensure all chips cook evenly and achieve a consistent crunch. Take care when using the mandoline, keeping your fingers safe with a hand guard or protective glove.
- Optional Oil Toss for Extra Flavor: If you prefer a slightly richer taste and faster browning, place the sweet potato slices in a mixing bowl and drizzle with 1 tablespoon of olive oil. Toss gently until each slice is lightly coated. This step is optional—omitting the oil still results in wonderfully crispy, flavorful chips that are lower in fat.
- Arrange Slices on Baking Sheet: Lay the sweet potato slices on the prepared baking sheet in a single layer. Make sure slices touch each other lightly but do not overlap. Overlapping slices can cause uneven cooking and soggy spots. For larger batches, use multiple baking sheets or bake in two rounds if needed.
- Bake Slowly for Dehydration: Place the baking sheet in the preheated oven. Bake the sweet potato slices for 15–20 minutes, checking frequently after the first 10 minutes. You are looking for slices that are slightly wrinkled and lightly golden around the edges. Baking slowly at low heat ensures the chips dry out and become perfectly crisp rather than burning quickly.
- Optional Second Sheet Baking: If baking multiple sheets at once, make sure your oven’s fan-assisted function is on, or rotate the sheets halfway through baking. This helps maintain consistent heat and prevents uneven browning. Swap top and bottom racks if necessary.
- Season Chips Immediately: Once the chips are baked, remove them from the oven and sprinkle with ½ teaspoon of salt while still warm. The residual heat helps the salt stick to the surface, enhancing the flavor. You can also experiment with other seasonings like smoked paprika, garlic powder, or a pinch of cayenne for added excitement.
- Cool for Maximum Crunch: Allow the sweet potato chips to cool on the baking sheet or transfer them to a wire rack. Cooling helps the moisture evaporate fully, locking in crispiness. Chips may feel slightly soft right out of the oven, but they will firm up as they cool completely.
- Serve and Enjoy: Serve the chips on a platter as a snack, appetizer, or side dish. Pair them with your favorite dipping sauces like hummus, guacamole, or a light yogurt dip. These chips are best enjoyed fresh, offering a satisfying crunch and naturally sweet flavor that appeals to all ages.
Notes
- Use a mandoline slicer for consistently thin slices to ensure even baking and maximum crispiness.
- Baking at a low temperature (290°F / 140°C) helps dehydrate the chips without burning.
- Olive oil is optional; omitting it keeps the chips lighter and lower in fat.
- Don’t overcrowd the baking sheet—slices must be in a single layer for uniform crisping.
- Season immediately after baking while chips are warm for better flavor absorption.
- Sweet potato varieties with a deep orange hue offer the best natural sweetness.
- Chips are best eaten the same day but can be stored for later use (see Storage Tips).
Chef’s Secrets to Perfect Chips
Achieving the ultimate crisp in sweet potato chips comes down to careful preparation and patience.
Always slice the potatoes as thinly and evenly as possible using a mandoline, as thickness variations can lead to uneven baking.
Low and slow baking is key—avoid increasing the oven temperature to rush the process.
For an added flavor dimension, experiment with light sprinklings of smoked paprika, garlic powder, or a pinch of cayenne before serving.
Finally, let the chips cool completely before serving; this step ensures they retain their crunch and don’t become chewy.
Serving Suggestions for Everyday Enjoyment
Sweet potato chips are incredibly versatile and pair well with a variety of accompaniments.
Serve them as a crunchy side with sandwiches, burgers, or grilled vegetables.
They also make a standout snack alongside creamy dips such as guacamole, tzatziki, hummus, or a yogurt-based herb dip.
For a more decadent twist, sprinkle them with a little Parmesan or drizzle lightly with balsamic glaze.
These chips also shine as a party appetizer or a healthy, satisfying addition to lunchboxes.
Storage Tips to Preserve Freshness
To maintain maximum crispness, store sweet potato chips in an airtight container once fully cooled.
Keep them at room temperature and away from moisture—storing in the refrigerator can introduce humidity, which softens the chips.
For longer storage, you can freeze baked chips in a sealed container or freezer bag; reheat them briefly in a 300°F (150°C) oven for 5–7 minutes to restore crunch.
Avoid stacking multiple layers tightly, as this can trap steam and cause sogginess.
Frequently Asked Questions
1. Can I make these chips without oil?
Yes! The chips will still turn out crisp when baked at a low temperature for a longer time. Oil is optional and mainly enhances browning and flavor.
2. Which sweet potato variety works best?
Deep orange sweet potatoes with firm flesh work best, as they offer natural sweetness and maintain their shape during baking. Avoid overly large or watery potatoes.
3. Can I use an air fryer instead of an oven?
Absolutely. Air-frying at 300°F (150°C) for 12–15 minutes, shaking halfway through, produces similarly crispy chips with less supervision and faster cooking.
4. How thin should I slice the potatoes?
Slices should be around 1/16 to 1/8 inch thick. Thin, uniform slices are critical for even crisping without burning or leaving chewy spots.
5. How long do baked chips stay crisp?
Properly stored in an airtight container at room temperature, baked chips stay crisp for 2–3 days. Reheating briefly in the oven can help restore texture if they soften.
