Baked Sweet Potato Chips Recipe
I will never pretend I’m a health nut who snacks on carrot sticks because I’m virtuous — but these baked sweet potato chips? They’re the perfect lie. Crispy, slightly sweet, a little smoky if you like it that way, and way more forgiving than deep frying. They feel fancy but take almost no brain power, which is my favorite kind of snack.
My husband is a sucker for crunchy things. He calls them “problem solvers” and will walk through a storm for a tray of these. Our kiddo eats them like little orange coins and once hid a bowl behind the couch like some sort of chip treasure. We make a giant sheet on movie night, and it’s become one of those things people request for potlucks and sad Thursday dinners alike. True story: I once forgot to flip the pan and still — somehow — the edges crisped up and everyone declared it a new technique. I’m still not admitting what I did wrong.
Why You’ll Love This Baked Sweet Potato Chips Recipe
– They’re crispy without the guilt of deep frying, and you can actually taste the sweet potato instead of a greasy aftertaste.
– Flexible seasoning — go sweet, smoky, spicy, or cheesy depending on your mood or what’s left in the spice jar.
– Perfect for dipping, stacking, or eating dramatically with a napkin tucked into your collar.
– Low-effort: a few minutes of prep and then the oven does the heavy lifting.
Kitchen Talk
I’ve learned a few things the messy way: thinner slices = better crunch. If you try to eyeball it with a knife, you’ll get uneven chips that bake like a sad plate of fries. A mandoline saves your life but also makes you feel like a pro — just watch your fingers. I once used maple syrup instead of oil for a “sweet experiment” and it turned into sticky, burnt confetti; lesson learned the expensive way. Also, parchment paper is underrated for cleanup and for keeping the bottoms from getting too attached to the pan.
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Shopping Tips
– Produce/Fruit: Pick medium-sized sweet potatoes with smooth skin and no soft spots; smaller ones slice more evenly and crisp better.
– Fats & Oils: Use a neutral oil with a high smoke point or light olive oil for a touch of flavor — don’t douse them, just a light coating.
– Spices: Smoked paprika, sea salt, and a little black pepper are classics; buy a fresh jar if yours has been lurking since college.
– Crunch Extras: Keep a flaky finishing salt or parmesan on hand to sprinkle right after they come out of the oven for maximum crunch contrast.
– Budget Swaps: Store-brand oils and spices work fine here; splurge on a good finishing salt or smoked paprika if you want to impress.
Prep Ahead Ideas
– Slice the sweet potatoes the day before and store the slices in a bowl of cold water in the fridge to stop them browning and strip some starch.
– Pat dry very well before baking, then store in a clean, dry container lined with paper towel if you need them for later.
– Mix your spice blend ahead of time in a small jar so you’re ready to toss and bake on a busy night.
Time-Saving Tricks
– Use a mandoline for fast, super-thin slices; it cuts prep time in half and gives even results.
– Don’t crowd the pan — thin, single layers crisp faster so use two pans if needed and rotate them halfway through.
– If you’re in a rush, broil for a minute at the end to get extra color, but watch them like a hawk.
Common Mistakes
– Overlapping slices — this is the fastest route to floppy, sad chips. Spread them out.
– Not drying the slices — moisture equals steaming, not crisping. Dab them dry.
– Using too much oil — they’ll be greasy and won’t crisp properly; a light, even coat is all you need.
– I once baked them on a cold pan straight from the cabinet and they stuck horribly; always preheat the pan or bake on parchment.
What to Serve It With
– A garlicky yogurt dip or chipotle mayo for dunking.
– A fresh, tangy slaw to balance the sweetness.
– Sandwiches or burgers — use them like potato chips for crunch inside the bun.
– A bright bean salad or hummus for a fuller snack board.
Tips & Mistakes
– Slice as evenly as possible for consistent crisping.
– Salt right after they come out so the flakes stick.
– If they’re limp after baking, return to a hot oven for a few minutes to try to dry them out again.
Storage Tips
Leftovers don’t keep their oven-fresh snap forever. Store completely cooled chips in an airtight container with a paper towel to absorb moisture — they’ll be okay for a day or two. Cold chips? Totally acceptable. I’ll eat them out of the fridge like a crunchy cereal at midnight. For breakfast: casseroles, toast, and chips — zero shame.
Variations and Substitutions
– Spice mixes: cinnamon + a touch of brown sugar for a sweet batch, or chili powder + lime zest for a tangy kick.
– Swap olive oil for avocado oil if you’re broiling at high heat.
– Try other root veggies the same way — beets, parsnips, or purple potatoes (watch for staining).
– Cheese lovers: sprinkle finely grated parmesan toward the end of baking so it melts but doesn’t burn.
Frequently Asked Questions
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Baked Sweet Potato Chips Recipe
Ingredients
Main Ingredients
- 1.5 lb sweet potatoes scrubbed; skin on
- 1.5 tbsp olive oil extra-virgin
- 0.75 tsp fine sea salt
- 0.5 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Preheat the oven to 325°F. Set two racks in the upper and lower thirds.
- Line two large baking sheets with parchment for easy release.
- Slice the sweet potatoes very thin, about 1/16–1/8 inch, using a mandoline or sharp knife.
- Soak slices in a bowl of cold water for 10 minutes to remove excess starch.
- Drain and pat the slices completely dry with clean towels.
- Toss slices with olive oil, salt, smoked paprika, garlic powder, and black pepper until evenly coated.
- Arrange in a single layer on the prepared sheets without overlapping.
- Bake for 15 minutes, then rotate pans and flip each slice. Bake 12–15 minutes more until edges curl and centers are dry.
- Turn off the oven, crack the door, and let chips sit 5 minutes to finish crisping. Cool on the pans.
Notes
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