These Sweet Potato Chips are light, crispy, and full of flavor—better than store-bought. Baked in the oven rather than fried, these chips make a healthy snack for kids and adults. This quick and simple recipe is easy to love.
Sweet potatoes are a regular on my plate: versatile, satisfying, and nutritious. I enjoy a plain baked sweet potato and I love crispy sweet potato fries made in an air fryer. Their natural sweetness with a pinch of salt creates an ideal after-school treat or a flavorful side for meals.
Baked sweet potato chips
If I must choose between white and sweet potatoes, sweet wins every time. On a trip to San Francisco I bought a bag of Jackson’s sweet potato chips at Costco—simple ingredients and avocado oil—and they were irresistible. I enjoyed them so much that I started making my own at home.
These oven-baked sweet potato chips are cheaper, healthier, and tastier than many store-bought options. Made fresh with basic ingredients and a touch of oil, you control the fat and sodium. Best of all, they’re easy to prepare in around 30 minutes, including baking. There’s no need to peel or soak the potatoes first.
Sweet potatoes are also very nutritious. They provide fiber, vitamin A, vitamin C, and antioxidants that support immunity, skin health, and digestion—another reason to give this recipe a try.
Recipe ingredients
Sweet potatoes. Use 2 medium sweet potatoes. There’s no need to peel them if they are clean and you prefer the extra nutrients from the skin. Sweet potatoes have smooth, reddish-orange skin and sweet, moist flesh—different from yams, which have rough skin and a drier texture.
Olive oil. Only a small amount is required to help the chips crisp and brown. You can substitute avocado oil, coconut oil, or butter if you prefer. Don’t skip the oil entirely or the chips won’t crisp.
Salt and pepper. Coarse salt such as kosher salt works well; low-sodium salt can be used if needed. Freshly ground black pepper adds a nice touch.
This basic seasoning is delicious, but you can customize with garlic powder, onion powder, smoked paprika, cayenne, chili flakes, or chipotle seasoning for extra flavor.
How to make sweet potato chips
Prepare the potatoes. Rinse the sweet potatoes under cool running water and scrub the skins to remove any dirt. Pat them 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 thickness ensures even crisping. A mandoline slicer gives the most consistent results, but a vegetable peeler or a sharp knife will also work.
Season the chips. Place the slices in a large bowl, drizzle with olive oil, then sprinkle with salt and black pepper. Toss gently to coat both sides evenly.
Alternatively, brush oil and sprinkle seasonings directly on the baking sheet, flipping the slices to coat both sides. Tossing in a bowl is faster and tends to give an even coating.
Prepare for baking. Arrange the slices in a single layer on a lined baking sheet, leaving space between pieces so air can circulate. Do not overlap them; if necessary, bake in batches. Avoid placing two sheets in the oven at once for best results.
Bake the chips. Bake at 300°F (150°C) for 20–25 minutes, flipping halfway through. The chips are done when they turn golden brown and crispy—watch closely toward the end to prevent burning. Let them cool at room temperature for 5–10 minutes to firm up before serving.
Tips for crispy sweet potato chips
If your chips aren’t crisping, these tips will help.
- Slice thin and even. Aim for about 1/8 inch thickness so slices bake uniformly. A mandoline, vegetable peeler, or sharp knife will do; a peeler can make very thin rounds.
- Use only a light coating of oil. Too much oil will make the chips greasy instead of crunchy.
- Don’t overcrowd the pan. Bake one sheet at a time in the middle of the oven for the most even results. It’s better to work in batches.
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. Keep cooled chips in an airtight container or zipper bag in a cool, dry place for up to 5 days. If they soften, re-crisp them briefly in the oven. Do not refrigerate, as that can make them soggy.
- To freeze. Once cooled, pack chips in zipper bags and freeze for up to one month. Thaw completely and heat for a few minutes in the oven 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
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Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
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Wash the potatoes under cool running water and scrub the skins to remove dirt. Pat dry with a clean towel or paper towel.
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Slice sweet potatoes into thin, even slices about ⅛ inch thick. A mandoline gives consistently thin slices, but a vegetable peeler or sharp knife also works.
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Place the slices in a large bowl, drizzle with olive oil, and season with salt and pepper. Toss gently to coat evenly.
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Arrange the rounds on the prepared baking sheet in a single layer without overlapping. Bake in batches if needed.
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Bake for 20–25 minutes, flipping halfway, until golden brown and crispy. Watch carefully to avoid burning.
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Let the chips cool for 5–10 minutes at room temperature to firm up before serving.
Nutrition
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