Baked sweet potato chips are a crispy, healthy alternative to store-bought snacks, made with just three simple ingredients and no deep frying required. They’re naturally sweet, perfectly salted, and incredibly addictive.
These oven-baked chips are a great way to satisfy your crunchy cravings without sacrificing nutrition. Ideal as a side dish, snack, or party bite, they deliver bold flavor with a delicate, crisp texture.
The Essentials for Baked Sweet Potato Chips
- Sweet potato – The star of the show, its natural sweetness intensifies during baking, giving each chip a subtle caramelized flavor and a beautiful orange hue.
- Olive oil – A light coating ensures the chips bake to crisp perfection while adding a hint of richness.
- Salt – Just a touch sharpens the sweet potato’s flavor and balances the overall taste of each bite.
How to Make Sweet Potato Chips in the Oven
Start by slicing the sweet potato as thin as possible—uniformity is key to achieving the perfect crunch. A mandolin slicer works best, but a sharp knife will do in a pinch. Toss the slices in olive oil and salt until well coated.
Lay the slices in a single layer on a cooling rack set over a baking sheet to allow hot air to circulate evenly. Bake at a low temperature, flipping every 10 minutes. Keep an eye on them—when the edges curl and deepen in color, they’re ready.
Let them cool completely before serving; they continue to crisp up as they rest.
Crunch Time: Tips for Success
For chips that rival your favorite bagged version, consistency is everything. Make sure each slice is no more than 1/8-inch thick. Thicker chips may not crisp up fully, while paper-thin ones can burn quickly.
Rotate your baking sheet halfway through for even browning and don’t skip the cooling step—it’s what gives them their final crunch. Want to mix it up? Sprinkle with smoked paprika, garlic powder, or cinnamon before baking for a fun twist on flavor.
Keeping Them Crispy: How to Store Leftovers
Once fully cooled, store these baked sweet potato chips in an airtight container at room temperature. They’ll stay crisp for up to three days. To refresh any that soften, pop them back in a low oven for a few minutes before serving. Avoid refrigeration, as it tends to make them soggy.
Baked sweet potato chips are the kind of snack you’ll find yourself making on repeat—simple, wholesome, and ridiculously satisfying.
Baked Sweet Potato Chips
Ingredients
- ¼ teaspoon salt
- 1 medium sweet potato scrubbed clean
- 1 tablespoon olive oil
Instructions
- Set the oven to 300°F and prepare a baking sheet by placing a wire cooling rack on top.
- Slice the sweet potato into thin rounds, ensuring they are no thicker than ⅛ inch; a mandolin is ideal for uniformity.
- Place the slices into a large mixing bowl, drizzle with olive oil, and season with salt. Toss to coat thoroughly.
- Lay the slices out on the rack in a single layer; slight overlapping is acceptable.
- Bake for 30 to 40 minutes, turning the chips every 10 minutes, until the edges begin to brown and curl.
- Remove from the oven and let the chips cool completely on the rack before transferring them to an airtight container for storage.
