Baked Sweet Potato Chips Recipe
Thin, crispy baked sweet potato chips with a smoky-salty finish. They’re oven-crisped, lightly seasoned, and perfect for snacking.
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Servings:
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
Variation: Sprinkle chips with chili-lime seasoning or cinnamon sugar right after baking. For extra tang, mist with a touch of apple cider vinegar while warm.
Storage: Keep fully cooled chips in an airtight container at room temperature up to 2 days. Re-crisp on a sheet pan at 300°F for 3–5 minutes if needed.
This recipe is an original creation inspired by classic Baked Sweet Potato Chips Recipe flavors. All ingredient ratios and instructions are independently developed.