30-Minute Baked Sweet Potato Chips
Golden, crunchy baked sweet potato chips seasoned with rosemary and lightly coated in olive oil. Fiber-rich, low in saturated fat, and easy to prepare, they’re a perfect everyday snack or side dish.
Equipment
- 1 Mandoline slicer (or sharp knife)
- 1 large mixing bowl
- 2 Large baking sheets
- Parchment paper (for lining sheets)
- 1 vegetable peeler
- 1 cooling rack
Ingredients
- 1.5 lbs sweet potatoes
- ⅓ cup olive oil
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the Oven for Perfect Crispiness: Begin by preheating your oven to 400°F (200°C). Lining your baking sheets with parchment paper ensures that the sweet potato slices don’t stick and helps them bake evenly. Use two large sheets so you have plenty of space for all the slices to lie flat without overlapping. Setting the oven to a high temperature is crucial for achieving a golden, crisp texture rather than a soft, steamed finish.
- Prepare the Seasoning Mix: In a large mixing bowl, combine ⅓ cup of olive oil with 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper, and 1 tablespoon of dried rosemary. Stir thoroughly so the oil evenly coats the herbs and spices. This mixture will serve as the flavorful coating for your sweet potato chips, ensuring every slice has a light, aromatic layer of seasoning.
- Peel the Sweet Potatoes: Take 1.5 pounds of sweet potatoes and peel them carefully using a vegetable peeler. Removing the skin is optional for some, but peeling ensures a uniform texture and prevents any chewy spots. Make sure the potatoes are clean and smooth, as any remaining dirt or tough skin can affect the final crispiness.
- Slice the Sweet Potatoes Thinly: Using a mandoline slicer set to the thinnest setting, slice the sweet potatoes into paper-thin rounds. If you don’t have a mandoline, a very sharp knife works fine—aim for slices about 1/8 inch thick. Consistency in thickness is key slices that are too thick will take longer to crisp, while slices that are too thin may burn quickly.
- Toss Slices with Seasoning: Add the sliced sweet potatoes to the mixing bowl with the prepared olive oil and herb mixture. Using clean hands or a large spoon, gently toss each slice until every piece is evenly coated with the oil and seasonings. Be careful not to break the delicate slices—gentle folding works best to keep them intact.
- Arrange Slices on Baking Sheets: Place the sweet potato slices on the prepared baking sheets in a single layer. Make sure the slices do not overlap or touch too closely; leaving space between them allows hot air to circulate and ensures maximum crispiness. Overcrowding the pan can trap moisture and result in soft, chewy chips instead of crisp ones.
- Bake Until Golden Brown: Transfer the baking sheets to the preheated oven on the middle rack. Bake the slices for 10–12 minutes on the first side, then carefully flip each slice using a spatula. Continue baking for another 10–12 minutes on the second side. Keep a close eye on them, as thin slices can go from golden to burnt very quickly. Look for a light golden color and slightly crisp edges.
- Cool for Extra Crunch: Once baked, remove the sweet potato chips from the oven and transfer them to a cooling rack. Allow them to rest for 5–10 minutes. Cooling helps the chips firm up and develop that perfect crunch. Avoid leaving them on the hot baking sheet, as residual heat can cause the bottoms to soften instead of crisp.
- Serve and Enjoy Immediately: Serve your sweet potato chips warm or at room temperature. They pair wonderfully with dips like hummus or guacamole, or simply enjoy them on their own as a healthy, satisfying snack. The combination of natural sweetness, savory rosemary, and crunchy texture makes them a treat everyone will love.
- Storage for Later Enjoyment: If you have leftovers, store the chips in an airtight container at room temperature for up to 2–3 days. Avoid refrigerating them, as this can make the chips soggy. For best results, re-crisp gently in a 350°F (175°C) oven for 5 minutes before serving.
Notes
- Always slice sweet potatoes evenly. Thin, uniform slices (about 1/8 inch) ensure every chip crisps at the same rate. A mandoline slicer makes this effortless, but a sharp knife works with careful precision.
- Do not overcrowd the baking sheet. Chips need space to allow air circulation, which prevents steaming and ensures a crunchy texture.
- Adjust baking time based on thickness. Keep a close eye on thinner slices—they can burn faster than thicker ones.
- Let chips cool on a rack. Cooling allows residual heat to finish crisping the edges, giving you that ideal crunch.
