Forget about store-bought chips loaded with preservatives and excessive salt – these Baked Sweet Potato Chips deliver all the satisfying crunch you crave with none of the guilt. This simple recipe transforms humble sweet potatoes into golden, crispy chips that are naturally sweet, incredibly nutritious, and absolutely addictive. With just a few basic ingredients and your oven, you can create a snack that’s perfect for movie nights, lunch boxes, or anytime you want something crunchy and delicious. These homemade chips are packed with vitamins, fiber, and natural sweetness that makes them a winner with both kids and adults.
Serving Quantity: Makes 4-6 servings
What You Need
- 2-3 large sweet potatoes (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon cinnamon (for a sweet version)
Choosing and Preparing Your Sweet Potatoes
Select sweet potatoes that are firm, smooth, and free from soft spots or blemishes. The size doesn’t matter much since you’ll be slicing them, but try to choose potatoes that are roughly the same thickness so they cook evenly.
Wash the sweet potatoes thoroughly under running water, scrubbing away any dirt. You can peel them if you prefer, but leaving the skin on adds extra nutrients, fiber, and a lovely rustic look to your finished chips. The skin also helps the slices hold together better during baking.
Getting Your Oven Ready
Heat your oven to 425 degrees. This high temperature is key to getting crispy chips rather than soft, chewy pieces. Line two large baking sheets with parchment paper, which prevents sticking and makes cleanup much easier.
If you have a convection setting on your oven, use it. The circulating air helps remove moisture from the sweet potato slices more efficiently, resulting in crispier chips.
Slicing for Success
The secret to perfectly crispy sweet potato chips lies in getting evenly thin slices. Aim for slices that are about 1/8 inch thick – thin enough to get crispy but not so thin that they burn before the inside cooks through.
If you have a mandoline slicer, this is the perfect time to use it for consistent thickness. If you’re using a knife, take your time and try to keep the slices as uniform as possible. A sharp knife makes this job much easier and safer.
Seasoning Your Chips
Pat the sweet potato slices dry with paper towels – removing excess moisture is crucial for crispiness. Place the slices in a large bowl and drizzle with olive oil. Toss gently with your hands to ensure every slice gets coated evenly.
Sprinkle the salt, pepper, and any other seasonings you’re using over the oiled slices. Toss again to distribute the seasonings evenly. For sweet chips, use cinnamon and a pinch of salt. For savory chips, try the paprika and garlic powder combination.
Arranging for Even Cooking
Spread the seasoned sweet potato slices on your prepared baking sheets in a single layer. This is important – overlapping slices will steam rather than crisp up. If your slices don’t fit on two sheets, bake them in batches rather than crowding them together.
Leave a little space between each slice to allow air to circulate around them. This helps them cook evenly and prevents them from sticking together.
Baking to Golden Perfection
Place the baking sheets in your preheated oven and bake for 15-20 minutes. About halfway through, flip each chip over using a spatula or tongs. This ensures both sides get golden and crispy.
Keep a close eye on them during the last few minutes of baking. Sweet potato chips can go from perfectly golden to burnt very quickly. They’re done when they’re golden brown around the edges and feel crispy when you tap them lightly.
The Final Crisping Step
Once your chips look golden and crispy, turn off the oven but leave the chips inside with the door slightly open for another 10 minutes. This final step allows any remaining moisture to escape, giving you the crispiest possible chips.
Some chips may crisp up faster than others due to slight differences in thickness. Remove the fully crisped ones and let the others continue cooking for a few more minutes if needed.
Storing Your Homemade Chips
Let the chips cool completely on the baking sheets before transferring them to storage containers. They’ll continue to crisp up slightly as they cool.
Store your sweet potato chips in an airtight container at room temperature for up to one week. If they lose some crispiness over time, you can refresh them by spreading them on a baking sheet and warming them in a 350-degree oven for 3-5 minutes.
Tips for the Best Results
Consistency is key when it comes to chip thickness. Even small variations can result in some chips burning while others remain soft. Take your time with the slicing step for the best results.
Don’t skip the step of patting the slices dry before seasoning. Excess moisture is the enemy of crispiness. Some people even let their sliced sweet potatoes sit on paper towels for 10-15 minutes before seasoning to draw out additional moisture.
Experiment with different seasonings to find your favorite combinations. A light dusting of parmesan cheese, a sprinkle of rosemary, or even a touch of cayenne pepper can create exciting new flavors that keep this healthy snack interesting.
