Baked Sweet Potato Chips (Crispy & Easy)

Baked sweet potato chips with thin, even slices for a crunch in every bite. Ready in about 30 minutes with 3 simple ingredients, these homemade chips bake up crispy, never soggy. They’re a healthier homemade alternative to store-bought chips. No fryer needed.

Baked Sweet Potato Chips Recipe

These baked sweet potato chips are one of my favorite homemade snacks when I’m craving something salty and crunchy. Thinly sliced sweet potatoes are tossed with olive oil and simple seasonings, then oven-baked until golden and crispy—no deep frying needed. They’re easy to make, naturally gluten-free and vegan, and ready in about 30 minutes.

My kids love snacking on these, especially with the smoked paprika garlic aioli from my sweet potato fries recipe. For the crispiest chips, slice the potatoes thinly and evenly, arrange them in a single layer so they don’t steam, and watch them closely toward the end because they can brown quickly. If you prefer a heartier side, try my crispy sweet potato wedges.

Ingredients Needed

Sweet potatoes: Choose evenly shaped potatoes so the slices are uniform.
Olive oil: Oil is necessary to coat the slices lightly so they crisp rather than steam
Spices – Sea salt & freshly ground black pepper, rosemary (optional)

Sweet Potato Chips in a basket with an aioli sauce

How to Make Sweet Potato Chips in the Oven

This baked sweet potato chips recipe is so easy to make and the chips are perfect and absolutely delicious!

Preheat and prep. Heat the oven to 400°F and line 2 large baking sheets with parchment paper. In a large bowl, mix the olive oil, salt, pepper, and rosemary.
Slice thinly and evenly. Peel the sweet potatoes and slice them into paper-thin rounds on a mandoline (use the thinnest setting). With a very sharp knife, aim for 1/8-inch slices. Add the slices to the bowl and toss until evenly coated.
Arrange and bake. Spread the slices in a single layer with space around each one, so they crisp instead of steam. Bake 10-12 minutes per side, flipping once, until golden. Check early, since thin slices can burn quickly.
Cool to crisp. Move the chips to a cooling rack for 5-10 minutes. They keep crisping as they cool.

how to make baked potato chips - process shots

TIPS FROM NELI’S KITCHEN

Tips for the Best Sweet Potato Chips

Slice thinly and evenly. Use a mandoline on its thinnest setting, or a very sharp knife for 1/8-inch slices. Uniform slices bake at the same pace, so you don’t get burnt edges next to soft centers. Thicker slices stay chewy.
Pick evenly shaped sweet potatoes. Medium, straight potatoes give you slices that are all about the same size, which means more chips that bake evenly. Peel them first for the crispiest texture.
Don’t overcrowd the pan. Arrange the slices in a single layer with a little space around each one. Crowded slices trap steam, and the chips turn soft instead of crisp. Use two baking sheets, or bake in batches.
Coat lightly and evenly. Toss the slices until each one has a thin coat of oil and seasoning. Too little oil leaves dry, pale chips, and too much makes them greasy and soggy.
Bake hot and fast. A 400°F oven crisps thin slices better than a low, slow bake. Use the middle rack, and rotate the pans if your oven has hot spots.
Watch them closely at the end. Sweet potatoes contain natural sugars, so thin slices can go from golden to burnt quickly. Start checking at 8 minutes per side, and pull any finished chips early while the rest keep baking.
Flip once, halfway through. Turning the chips gives both sides even browning. Use a thin spatula so you don’t tear the slices.
Let them cool on a rack. Cooling for 5-10 minutes lets steam escape and the chips firm up. Leaving them on the hot pan can make the bottoms soft.

Troubleshooting

Chips are soggy or chewy: The slices were too thick, the pan was crowded, or they were cooled on a hot pan. Slice thinner, use more space, and cool on a rack.
Chips are burning: Your slices may be thinner than 1/8 inch, or your oven runs hot. Check earlier and pull the finished ones.
Chips are unevenly browned: The slices vary in thickness. Use a mandoline, and rotate the pans halfway through baking.

Baked Sweet Potato Chips

Baked Sweet Potato Chips Recipe – Crisp, delicious, salty baked sweet potato chips make the perfect healthy snack. A simple and easy recipe that is also Paleo and Whole30 approved. Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Equipment

mandoline
mixing bowl
large baking sheets
Peeler
cooling racks

Ingredients

1.5 lbs sweet potatoes
⅓ cup olive oil
1 teaspoon salt
1 teaspoon black pepper, optional
1 Tablespoon dried rosemary, optional

Instructions

Preheat the oven. Heat the oven to 400°F. Line 2 large baking sheets with parchment paper and set them aside.
Mix the coating. In a large mixing bowl, combine the olive oil, salt, black pepper, and dried rosemary.
Slice the sweet potatoes. Peel the sweet potatoes. Use a mandoline on its thinnest setting to cut them into paper-thin, even rounds. You can also use a very sharp knife to cut them into 1/8 inch thick slices.
Coat the slices. Add the sliced sweet potatoes to the bowl and toss until every slice is lightly coated with the oil mixture.
Bake. Spread the slices in a single layer on the baking sheets, leaving space around each one so they crisp instead of steam. Bake 10-12 minutes on one side, flip each chip, then bake 10-12 minutes more, until golden. Start checking at 8 minutes per side, because thin slices can burn quickly.
Cool until crisp. Transfer the chips to a cooling rack and let them cool for 5-10 minutes. They will keep crisping as they cool.

Video

Notes

Slice evenly. A mandoline gives the crispiest, most uniform results. Slices thicker than 1/8 inch stay soft in the center.
Don’t overcrowd the pans. Slices that touch will steam instead of crisp. Use two pans or bake in batches.
Bake hot and fast. A 400°F oven works better here than a low, slow bake.
Adjust for your oven. Pull any chips that are done early and let the rest keep baking.
Re-crisp if needed. If chips soften, bake them on a baking sheet at 350°F for 3-5 minutes.

Nutrition

Calories: 309 kcal
Carbohydrates: 35 g
Protein: 2 g
Fat: 18 g
Saturated Fat: 2 g
Sodium: 675 mg
Potassium: 573 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 24155 IU
Vitamin C: 4.6 mg
Calcium: 62 mg
Iron: 1.4 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.