Baked Sweet Potato Chips

A few weeks ago we had our neighbors up for dinner and they brought the most fabulous sweet potato chips; baked sweet potato chips, I might add. I’d never tasted sweet potato chips so crispy, light and flavorful! Two bites in and I knew I needed the recipe. Thanks Laura, you’re a lifesaver. John finally likes sweet potatoes in some form. This is some kind of pre-Christmas miracle.

Out of curiosity since I don’t have a mandolin, I made these sweet potato chips two ways: I sliced half the batch thinly with a knife (left) and the other half with a vegetable peeler (right). The results were equally delicious, but I must say the knife method yielded a more satisfying bite so I’d recommend this over the peeler.

These chips are awesome! So crispy and flavorful, and all they require is a little olive oil and a pinch of salt before going into the oven to bake for a couple hours. That’s the trick – keeping your oven at 250 degrees and flipping once during the baking process to make sure they crisp up on both sides. The result is amazing.

These are a great stand-alone side dish but you could also top them with black beans, salsa and cheese for some crazy delicious nachos. Or you could add them to a sandwich for some serious crunch. Dream big people, the possibilities are endless.

3.6 from 17 reviews

Baked Sweet Potato Chips
 
Prep time

Cook time

Total time

 

Baked sweet potato chips that are incredibly flavorful and crispy. Perfect alongside sandwiches, burgers, chili and the like.
Author:
Recipe type: Side Dish
Cuisine: Vegetarian
Serves: 2-3

Ingredients
  • 2 organic sweet potatoes
  • 2 Tbsp olive oil
  • 1/4 tsp sea salt (optional)

Instructions
  1. Preheat oven to 250 degrees F and position oven rack in the center of the oven.
  2. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
  3. Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended).
  4. Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.

Notes
*Note: Know that chips that are too thick in some spots may not crisp up all the way. They’re still delicious, just not as crispy as the uniformly thin chips. It takes practice!
*I recommend organic sweet potatoes for taste and health reasons, since you don’t peel off the skin where pesticides can reside.

Nutrition Information
Serving size: 3 servings; per serving Calories: 198 Fat: 9.5 g Saturated fat: 1.4 g Carbohydrates: 27 g Sugar: .5 g Sodium: 9 mg Fiber: 4 g Protein: 1.5 g

 

* RECIPE UPDATED 1/26/14: I originally had the temperature at 200 degrees, but a few readers had trouble with the chips not crisping up properly. So I have retested with success, adjusting the temperature to 250 degrees. It still takes about 2 hours, but the low temperature allows them to get more evenly crispy.

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Comments

  1. says

    Made these and they were great! I used a regular knife to slice them as thin as I could. They got crisp and brown but didn’t burn. Yum! Thanks for sharing this simple, easy recipe!

    I noticed in the comments that a lot of people had problems with them, and I’d like to add that perhaps they piled them on top of each other and that’s why they didn’t crisp up. I didn’t see anyone mention this in the responses, but I think baking them all in a single layer is very important. If they’re not baked in a single layer, they likely won’t get crispy!

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