Eating healthy doesn’t have to be hard or boring. These easy-to-make baked sweet potato chips are crispy, delicious and a great snack for your family.
When my kids were little, the challenge of teaching them clean eating and making good food choices was frustrating. It is equally frustrating now that they are teenagers! Their appetites are bigger and their mood swings – woah!
I do my best to keep healthy food options available to them. Sometimes they make good choices, and sometimes, well, not so much. But they do have a wider repertoire of food choices than the average teenager!
Why this recipe is so awesome
Of my three kids, my eldest son, The Professor, was never a huge vegetable eater. But as he has gotten older, he surprises me with his new preferences. From roasted Brussels sprouts to mushrooms, I happily gave him plenty of his preferred vegetables.
These sweet potato chips is another favorite of his. I think it is the sweet and salty combination that hooked him in. From sweet potato fries to sweet potato chips, he eats them up without caring about the vitamins and minerals his body was getting.
Ingredients you need
- Sweet potato: I love using orange sweet potatoes for chips, but you can also use the white and purple varieties, too. The key is to slice them approximately the same size.
- Extra virgin olive oil: Yes, you can bake and roast with olive oil. Just make sure you are using extra virgin olive oil and that it is not rancid. Read this post I wrote on how to choose an olive oil.
- Seasonings: kosher salt, black pepper, paprika
1. Scrub the sweet potato clean and peel off skin (if desired). Using a mandolin, cut the sweet potato into ⅛-inch slices. The key to these baked sweet potatoes is to make sure the slices are uniform in shape, size and thickness.
2. Place sweet potato slices in a bowl and coat both sides with olive oil, salt, paprika and pepper.
3. Place the sweet potato slices on a baking sheet in a single layer, making sure the slices are not touching each other. Bake at 400ºF for 5 minutes, then flip over. Bake for an additional 5-7 minutes, but keep an eye on them. Chips can quickly go from perfect to burnt, so remove promptly when edges are starting to brown. Larger chips will take longer to brown and crisp. Allow the chips to cool on the baking sheet to crisp further. Serve once cooled.
Expert Tips and Recipe FAQS
I like my sweet potato chips on the extra crispy side so I baked them a smidge longer than usual. Total salty crispy goodness! With these few tips, you’ll be making these chips a staple snack for your family
- Invest in a mandolin. You might think you can slice everything perfectly and even, but you won’t. Get a mandolin and slice the potatoes to your preferred thickness.
- Watch the chips. I choose to bake the chips at high temperature. Because of the sugar in the potatoes, they can go from perfect to burnt pretty quickly. So err on the side of caution and keep an eye on the potatoes while they bake.
- Give them space. Don’t overload the baking sheet with too many potato slices. Give them space so they can roast and not steam. Do not overlap the slices, either. Only cook one baking sheet at a time, so the high heat can envelop the entire pan and cook evenly.
Use a mandolin to keep the slices even. Preheat the oven to 400ºF before baking. Make sure all the slices are coated with oil and do not over crowd the baking sheet.
Sweet potato skins are edible. You can keep the skin on for your sweet potato chips, if you want. I have baked the potatoes both with and without the skin. It’s up to personal preference.
You can store them in an air-tight container at room temperature. They should keep for about 3-4 days.
- 1 large sweet potato
- 1 TBS extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- Preheat oven to 400ºF.
- Scrub the sweet potato clean and pat dry.
- Using a mandolin, cut the sweet potato into ⅛-inch slices. Do your best to keep the slices even in size and thickness.
- Place sweet potato slices in a bowl and coat both sides with olive oil, salt, paprika and pepper.
- Place the sweet potato slices on a baking sheet in one layer, making sure the slices are not touching each other. Do not over crowd the baking sheet.
- Bake for 5 minutes (for slices about 2-inches wide), then flip over. Bake for an additional 5-7 minutes until edges start to brown and crisp. The last few minutes are crucial as the chips can quickly go from perfect to burnt, so remove promptly when edges are starting to brown.
- Allow the chips to cool completely on the baking sheet to crisp further. then serve.
Serving Suggestions: Serve alone or with your favorite dip!
Cooking Tips: The key to making these chips is to make sure all of the chips are the same thickness and approximate size. Smaller pieces will brown faster and will need to removed before the larger slices are done baking.
If your oven runs too hot, bake the chips at a lower temperature for longer time, bake at 385ºF for 7-8 minutes per side.
Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 614mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 2g
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