These Sweet Potato Chips are light, crispy and full of flavor—better than store-bought. Baked, not fried, they make a healthier snack for kids and adults. This quick, easy recipe yields crunchy chips you can feel good about serving.
Sweet potatoes are a staple in my kitchen: versatile, nutritious and naturally sweet. I enjoy a simple baked sweet potato and sometimes make air-fryer sweet potato fries, but these thin baked chips are my go-to when I want a crunchy snack. A touch of salt balances their sweetness and makes them irresistible after school or alongside a meal.
Baked sweet potato chips
Given the choice between white potatoes and sweet potatoes, I’ll take sweet every time. I first fell for sweet potato chips on a trip to San Francisco when I picked up a bag of Jackson’s sweet potato chips at Costco. Their simple ingredient list and avocado oil made them memorable—and inspired me to recreate crisped sweet potato rounds at home.
These oven-baked sweet potato chips are cheaper, healthier and tastier than most packaged versions. With just a little oil and basic seasonings you control the fat and sodium levels. Best of all, they’re remarkably easy to make and ready in about 30 minutes, including baking time. There’s no need to peel or soak the potatoes first.
Sweet potatoes are also very nutritious, packed with fiber, vitamin A, vitamin C and antioxidants. Regularly enjoying them supports immune health, skin health and digestion—another reason to try these chips.
Recipe ingredients
Sweet potatoes. Use 2 medium sweet potatoes (about 8–12 ounces each). You don’t need to peel them—buying organic or from a farmers’ market lets you keep the skin on safely and retain extra nutrients. Note: sweet potatoes and yams are different—sweet potatoes have smooth, reddish-orange skin and moist, sweet flesh, while yams are rougher and more starchy.
Olive oil. A small amount of oil helps the chips brown and crisp. Substitute avocado oil, coconut oil or melted butter if you prefer. Don’t skip the oil entirely or the chips may not crisp properly.
Salt and pepper. Coarse kosher or sea salt works well; use low-sodium salt if needed. Freshly ground black pepper is recommended.
The base recipe is simple—salt and pepper—but you can customize the seasoning to taste. Popular options include garlic powder, onion powder, smoked paprika, cayenne, chili flakes or chipotle seasoning.
How to make sweet potato chips
Prepare the potatoes. Rinse sweet potatoes under cool running water and scrub the skins to remove dirt. Pat dry with a clean towel or paper towel.
Slice the potatoes. Cut the sweet potatoes into thin, even slices—about 1/8 inch thick. Uniform slices ensure even crisping. A mandoline gives the best consistency, but a vegetable peeler or a sharp knife also works.
Season the chips. Place the slices in a large bowl, drizzle with olive oil, then season with salt and pepper. Toss gently so each slice is evenly coated.
Alternatively, brush oil and seasonings onto the slices directly on the baking sheet, but tossing in a bowl usually gives a more even coating and is faster.
Prepare for baking. Arrange the slices in a single layer on a parchment-lined baking sheet with space between them. Avoid overlapping—chips won’t crisp if stacked. If needed, bake in batches and do not place two sheets in the oven at once.
Bake the chips. Bake at 300°F (150°C) for 20–25 minutes, flipping halfway through. The chips are done when golden brown and crisp—watch closely near the end to prevent burning. Let the chips cool at room temperature for 5–10 minutes to firm up.
Tips for crispy sweet potato chips
To ensure crisp chips, follow these key tips:
- Slice thin and even. Aim for roughly 1/8 inch thick so slices bake uniformly. A mandoline or a vegetable peeler gives reliable results.
- Use only a light coating of oil. Too much oil makes chips greasy instead of crunchy.
- Avoid overcrowding the pan. Bake one sheet at a time in the middle of the oven for even heat and the best crisping.
How to store and freeze
This recipe works well for meal prep. Cool the chips completely on a plate or wire rack before storing.
- To store. Place cooled chips in an airtight container or zipper bag and keep in a cool, dry place for up to 5 days. Avoid refrigeration, which causes sogginess. If needed, re-crisp briefly in the oven before serving.
- To freeze. Lay cooled chips in a zipper bag and freeze for up to 1 month. Thaw completely and warm in the oven for a few minutes to restore crispness before serving.
More healthy chip recipes
- Air fryer zucchini chips
- Air fryer potato chips
- Banana chips
- Apple chips
Sweet Potato Chips
Ingredients
- 2 medium sweet potatoes
- 1 ½ tbsp olive oil, or avocado oil
- ¼ to ½ tsp sea salt, to taste
Instructions
-
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
-
Wash and scrub the potatoes, then pat dry.
-
Slice sweet potatoes into thin, even rounds about ⅛ inch thick using a mandoline, vegetable peeler or sharp knife.
-
Toss the slices with olive oil, salt and black pepper until evenly coated.
-
Arrange rounds in a single layer on the prepared sheet, leaving space between slices. Bake in batches if necessary.
-
Bake for 20–25 minutes, flipping once, until golden brown and crisp. Watch carefully so they don’t burn.
-
Allow chips to cool 5–10 minutes at room temperature to firm up, then serve.
Nutrition
Like this recipe? Rate and comment below!