Save These sweet potato chips are thinly sliced and tossed with olive oil, sea salt, pepper, and optional smoked paprika. Baked at a high temperature until golden and crispy, they make a naturally sweet, savory snack or side that’s both healthy and delicious. Perfect for quick preparation, these chips bring out the sweet potato’s natural flavors enhanced by a hint of smokiness and seasoning. Cooling on the tray helps achieve the perfect crisp texture.
I was tired of grabbing the same greasy bag of chips every afternoon, so one Sunday I grabbed two sweet potatoes and decided to see what would happen. The kitchen smelled like caramel and smoke within twenty minutes. I've been making these every week since.
The first time I made these for friends, I laid them out on parchment and forgot about them for a minute too long. Half the tray came out dark around the edges, but everyone fought over those ones because they were the crispiest. I learned that a little char is actually a good thing.
Ingredients
- Sweet potatoes: Pick firm ones with smooth skin, they slice more evenly and roast without turning mushy.
- Olive oil: Just enough to coat each slice so they crisp up instead of steam.
- Sea salt: Brings out the natural sweetness and balances the earthy flavor.
- Black pepper: Adds a subtle bite that keeps things interesting.
- Smoked paprika: This is optional but it gives a campfire flavor that makes people ask what your secret is.
Instructions
- Preheat and Prep:
- Get your oven to 400°F and line two baking sheets with parchment. This keeps the chips from sticking and makes cleanup easier.
- Slice Thin:
- Cut the sweet potatoes into rounds about as thick as two stacked credit cards. A mandoline makes this fast, but a sharp knife and patience work just fine.
- Toss and Coat:
- In a big bowl, toss the slices with oil, salt, pepper, and paprika until every piece glistens. Your hands work better than a spoon here.
- Arrange in a Single Layer:
- Lay the slices flat on the trays without overlapping. Crowding them will steam them instead of crisping them.
- Bake and Flip:
- Bake for 12 to 15 minutes, then flip each chip and swap the tray positions. Bake another 8 to 12 minutes until the edges curl and turn golden.
- Cool and Serve:
- Let them sit on the trays for a few minutes. They crisp up even more as they cool.
Save I brought a bowl of these to a potluck once and watched people eat them one after another until the bowl was empty. Someone asked if I'd fried them, and when I said no, they didn't believe me. That's when I knew this recipe was a keeper.
How to Store Them
Let the chips cool completely before sealing them in an airtight container. They'll stay crisp for a day or two, but honestly they rarely last that long. If they soften, you can pop them back in a warm oven for a few minutes to bring them back to life.
Flavor Variations
A pinch of cayenne gives them a gentle kick, or you can go sweet with cinnamon and a tiny drizzle of honey before baking. I've also tried garlic powder and rosemary, which turned them into something you'd want alongside a sandwich instead of dessert.
Serving Suggestions
These chips are perfect on their own, but they're even better with a bowl of creamy hummus or a tangy yogurt dip. I've served them next to burgers, tucked them into lunchboxes, and eaten them straight off the tray while standing at the counter.
- Pair them with a cool dip like ranch, guacamole, or tzatziki.
- Serve them as a side to grilled chicken or fish.
- Pack them for a road trip snack that won't leave your fingers orange.
Save Once you nail the timing, you'll want to make these all the time. They're proof that simple ingredients and a hot oven can turn into something people remember.
Your Questions Answered
- → How do I get my sweet potato chips crispy?
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Slice the sweet potatoes as thinly as possible and bake in a single layer without overlapping. Flipping halfway through helps ensure even crispness.
- → Can I add extra flavors to the chips?
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Yes, adding spices like cayenne pepper or cinnamon can give a flavorful twist to the natural sweetness and crispiness.
- → What is the best oil to use for baking these chips?
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Olive oil works well as it coats the slices evenly and enhances the flavor without overpowering the sweet potatoes.
- → How long can I store the chips after baking?
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Store cooled chips in an airtight container for up to two days to maintain their crisp texture.
- → Can these chips fit vegetarian or gluten-free diets?
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Yes, the ingredients are naturally vegetarian, vegan, and gluten-free, making them suitable for a variety of diets.
