Baked Sweet Potato Chips

Hi how long do these last? If i make a big batch, will they keep for several days if I bag them in a ziploc?

Organic vegetables have pesticides sprayed on them as well, they are not magically pest resistant because they are grown organically. Actually many pesticides approved for organic crops are more dangerous for humans.

Sweet potatoes are actually the white funny looking ones and yams are the orange colored. Which are these? They look orange

I sliced these very thinly with a mandolin. At 250, some of the chips had already started to burn by about 20 minutes. If you use a mandolin, make sure you check on your chips early!

Used this technique first for sweet potatoes, then moved on to other root vegetables. This method works so well and is so easy. Every vegetable has turned out crispy and will stay that way for days, if they last that long). I had to reduce the cooking time for some of the other roots, but it was easy to see and feel when they were done. Thanks so much for sharing.

I’m so glad I tried this recipe! I used my mandolin with the thinnest blade, coated them in melted coconut oil, spread them on a dark cookie sheet, dusted them with a little ground sea salt (although I’m not sure they would have needed it-they’re so sweet and yummy), and baked them st 250 for two hours, flipping them midway. They turned out perfectly!

Thanks a lot. I used to compose my dish for my final test of the gastronomy faculty here in Brazil, and they loved it!

I tried in so many different ovens, at 121°c or 250 °F and they always burn with less than 30 min.

I used a mandolin, I tried all above, but it gets vrown to easy… I’m ao frustraded…

So thinly sliced I managed to get about 1/4 of one potato on the baking sheet, which was as wide as my oven and 2/3 as deep. At 2 hrs cook time I think I missed something. I will be cooking all night at that pace, lol.

Hi,
Big fan of these and have been making them a while as a substitute for normal crisps, but something bothers me.
I just compared the nutritional info against a regular packet of crisps.
The regular packet has less of everything including saturated fat and fat.

So, just to clarify as I don’t really understand, sweet potato chips are healthier yes???

I’ve made these 4 times now and love them! I have a little slicer that makes it really fast to cut and then it’s just waiting around smelling them in the oven!

Just tried these today! So simple and delicious =)

hi there can i store these in a zip lock bag? if yes, for many days ? thakn you

Awesome and easy recipe! I used my food processor to make a quick task of slicing. They are all the same thickness as well. I added different seasoning: organic garlic powder, organic onion powder, sea salt, salt and pepper and my most creative organic cinnamon. I like it in sweet potato casserole, so I figured why not? My last tray was more garlic (my fav) till I decided to sprinkle organic dill on them as well. Yummy!!

These were great!! definitely use the mandolin or they well be to thick. I used a little vegetable oil and applied a thin coat..and sprinkle a little brown sugar and pink salt on top. I flipped them halfway through and they came out perfect! let them dry overnight. crispy and full of flavor! Thanks

Made these last night and they were delicious. I used a mandoline on 1/8 thick. Rubbed them with melted coconut oil and cinnamon. I baked them on a rack ( sprinkled them with salt) at 250 for 1 hour and about 40 minutes. I did not turn them. When they cooled they were perfect chips. The leftovers I placed in a bag and put in the refrigerator. Perfectly still crispy this morning. Thank you for the idea.

Making these now I just had one monster sweet potato

The comments here almost made me back away from making these, but I am glad that I trusted Dana! I used a mandolin (Christmas gift) and put on some paprika, cumin and sea salt. Baked them as directed but they didn’t need the full 2 hours more like 1 and 1/2 for my gas oven. Some were a bit leathery, but I let them all rest in the pan for about 30 minutes like I would for crispy granola and all were perfectly crispy. Maybe because the natural sugars hardened? I don’t know either way, these are a winner. My husband LOvED them which is saying a lot! So did my toddler. Thanks for another great recipe Dana!

I cut them as thinly as my very sharpknife allowed, but after ywo hhours thry were soft so i uppef the oven to 250 for 30 more minutes.

I wish it had written it was was Fahrenheit cause I just burnt the first batch!
Looking forward to the next

I would like to know if these store well. I am thinking of them as a substitute for potato chips; but I’d like to make them once a week and have a few on hand. Will that work?

Great idea, these are so good ! To make salt and vinegar ones, when should I add the vinegar? Thank you :)

Excellent – I liked them. They are very colorful and were a nice, crunchy snack.

My suggestion would be placing them directly onto the oven rack. (Make sure that the diameter of the slices is large enough). I make my potato “fries” like that and even they turn out crispy. If you have thin slices (and they are all pretty much the same size) that should work very well and you do not need to flip them. However I have never tried, but I will tell you as soon as I have :)

Isn’t that your picture???
https://instagram.com/p/8L_WRVpye3/

Made these last night and unfortunately they did not turn out well at all. Some of them burned while others remained soft. It might be my oven, it’s old. I will probably try another method.

These finished in under an hour for me. I flipped them at the 20min mark and took them out at around 45min and they were perfect. They come out better if I leave them for a few hours (or accidentally, a few days!) after slicing so that they are drier when baking. Thanks for the delicious recipe!!

Tried your no salt added chips, they were great.
Now those of us who can’t have salt can still enjoy a good chip.
Keep up the good work.

I’ve read through the comments and only one regarded coconut oil. I’m trying it with that for Whole 30 and just wondering what the results could be.

You said that the original recipe called for 200 degrees but you changed it to 250 degrees because some people said it wasn’t high enough. I just had the opposite problem: I tried this recipe (on 250 degrees) but only after 1 1/2 hours my chips were completely burnt and inedible. Maybe you could suggest that people keep a closer eye on their chips about halfway through the cooking time since all ovens are different?

How long do these and other root vegetable chips last? Should they be made the day of serving? Or can I slice them, refrigerate, and cook later??

On your nutrition info it says
3 serving, per serving 198 calories.
Please clarify how many ounces per serving equal how many calories if you could since you can’t really say how many chips since they are different sizes.
Thank you

Is it possible to freeze the chips for later?

So has anyone tried in a dehydrator yet?

Thank you Dana for this blog, and thank you to all people (well; except for one..); the chips turned out great!!!! It was your blog that helped me. After reading all entries, I realized this would be an experiment – I could not just set the timer and walk away. Indeed(!), after the first 12 minutes I realized my oven was too hot – the initial smoking of bottom pan gave it away. I kept turning oven down to match small round oven thermometer of 240 degrees, which turned out to be the perfect temp. I kept turning the slices (some thicker, some thinner) until they reached “crunchy” status- which I can’t describe – you just have to see/feel/sense. My guy loves them… And so do I :).

Extremely disappointed! I followed the directions to a T, thinly sliced the sweet potatoes, flipped during cooking, rotated the racks– they came out almost inedible!!! Tough, leathery, and hard to eat. Waste of good sweet potatoes.

So, is that 250 degrees for a regular oven or a convection oven?

Made them with mandolin on 1/8, in oven with dark cookie sheet lined with parchment paper. 30 min at 250, turned, then 30 min more. Turned the oven off and left them alone for another 30 or 40 mins. Perfect. I did sample as I went along, and they were doing fine, just not crispy enough. Letting them ‘dry out’ after the oven was off helped a lot. I made a dip with plain greek yogurt, dill, little garlic powder, grated cuke, lemon juice and unsalted seasoning. Great snack! I may try them at higher temp for shorter time, next time, for convenience.

I have been making these sweet potato chips on a regular basis, and my family loves them! The first time I tried it, I didn’t use the parchment paper and I found that the burnt chips were more bitter. However, using the parchment paper really helped, and even the burnt ones tasted delightful.

Thanks for sharing this recipe! It’s nice to have “normal” snacks that the kids can take to school, but don’t have any of the added preservatives and chemicals that the processed foods have.

Ok, mine turned out *perfect*, better than any other recipe for these that I’ve found. BUT there are some must-do’s and must-not-do’s. Here’s what I did:
-Use a mandolin slicer!! Mine has a knob you turn and choose a thickness – i did 1/8 of an inch thick. Any thicker and you won’t get crispy, you’ll get leathery (I tested out 1/4 inch thickness, too).
-I have a convection oven, nothing fancy, just a frigidaire convection. I baked them for an hour at 250 , then flipped and baked for another 40 minutes. When I pulled them out, perfectly crispy and ready to go!
-If you don’t bake them long enough, they’ll be very chewy and leathery, not crispy. I tested by putting some in for the last 40 minutes – way too tough and leathery!
Love this recipe! But I think your outcome is dependent on many variables (oven, temp, thickness of each chip, time baked, etc). Just wanted you all to know what I did that worked perfectly.

I made these for the first time and followed the recipe to a T. It’s hard for me because I don’t have a special slicer, so I used two knives. One was a tomato bread slicer and the other was a filet knife for if the sweet potato was two thick. I think 250 degrees is too much for my oven, some came out a little burnt. That being said, I still thoroughly enjoyed them. Even the ones that are a little burnt taste good to me and taste way better than the chips you buy in the store. This is a good recipe. I think the ones that had problems either didn’t cut them thin enough or their oven my be different. All ovens are different and mine gets hot pretty quick even at 250 so next time I’ll try 225.

I use a recipe similar to this. I usually make mine a little thicker sliced, though. I season them with a little but of salt, pepper, onion powder, and garlic powder. Bake at 400 degrees from 30 min, flipping them half way through. I then broil them on high for 5-7 minutes to get them crispy. It makes for a nice, savory sweet potato chip!

Meh. Ive had much much better. Low temps make it hard to burn but the chips are far too hard. It would be better to cook at a higher temp for a shorter time.

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!

That’s not very nice, Akex (Alex?). If you like more complex recipes, you’re on the wrong blog.

These turned out OK with orange sweet potatos – nice taste, with a little salt and cayenne = tasty. Keeping this batch for work snacks – this batch turned out a lot like kettle chips, texture-wise. Used my benriner to whittle out thin slices (will aim for even thinner next time), might also crank the gas up above 250 to speed things up if thinner doesn’t do the trick.

aagghhhh,,those look like yams to me,,you sure you know what your talking about?

Hi There,
I am wondering if you have had any success cooking root vegetable chips and stored them so they can be had as a snack with dips a day or 2 later?

Thanks
Kerrie

One question before I make these. My mandolin has two separate blades for slicing. Should I use the thicker one or the thinner one? The thinner one make the slices almost transparent they are so thin. Not sure… Thanks!

So cool, how long do these last before they go bad?

Have just made a batch of these and they are fab. Used a mandolin to cut the sweet potato.

This is the only recipe that has worked for me, all the other recipes either provided soggy or burnt chips.

Epic fail! Husband said ” these are awful ” and he usually likes everything. Followed recipe to the T …. Gross leathery chips!

Yikes. I wish under ingredients it would’ve included parchment paper. I don’t eat paper it’s just that I was on the go, saw this recipe and thought I had everything I needed.

From people’s comments it looks like a mandolin would be very handy, and that in general it’s a hit or miss experience.

I’ve had great experiences with other recipes on this blog but I think I’m just going to make sweet potato fries tonight.

This looks delicious! Can’t wait to test this out.

Tried this today we LOVED them!!! i always soak the sweet potatoes first in cold water for 20 minutes.They came out amazing! So good!Thanks for the recipe.

OK at least we experimented with different temps. Higher temps yielded a bitter result. Back down to 240 degrees worked great. Our chips were uniformly thin because we used our electric mandolin . 30 or so minutes yielded the some crisp and some leathery result. A little sea salt and yum! Will definitely make these part of our nightly snack regimen. Patience folks…just takes a little patience.

i made these on a whim on my own . i had acouple sweet potatoes laying aroung and decided to make chips. i sliced them as this and even as i could with a knife. tossed them with some olive oil adobo and garlic powder. sprayed my pan with cooking spray . baked them at 350 for about 20-30 minutes but you have to watch them carefully the first batch i had more brown, wich my dog enjoyed as a treat mixed with his food but the ones that didnt over cook were perfect and crisp. made a secong batch and remembered to hover over the stove and they came out perfect .
dont give up find your nitch ;)

These are in the oven as we speak! I wish I had double ovens because I am doubling the batch :) the first batch has just salt and pepper and the second I will season with some cumin, garlic, and curry powder. We make sweet potato treats for my dogs w/o oil and seasonings, and I never thought to make them for humans until my boyfriend ate one of their dog treats! Can’t wait to see how these turn out!

Thanks for the great idea!! I just tried this without the olive oil to reduce the fat and used a little water instead figuring that would at least help to distribute the spices. Worked great! I also baked at 475 degrees to cut the time to under 30 min.

These were awful. I wasted two sweet potatoes doing this. They took FOREVER to get crispy, over three hours. By the time they were crispy, they were really tiny, definitely not substantial fair as a side dish or part of a main meal, barely enough for one person to snack on. The flavor was nasty. I am never trying this again.

This can be all over the place. I think it is all about how thick and the consistency of the thickness. I am to lazy to do all the knife work so I got out my electric meat slicer it gives consistently uniform slices in the thickness of your choice and is fast. Also you have to be dilegent, set the timer in smaller increments to check on the progress often

Just tried this recipe, using a mandolin and slicing the potatoes very thin. They started to partially burn at about 1 hour and 20 minutes. (I got busy and forgot to turn them over.) I took them out of the oven thinking I had a disaster on my hands and, surprisingly enough, they were delicious! Even the very brown looking chips were good. I will definitely try the recipe again, maybe slicing the potatoes a little thicker and definitely watching them more closely in the oven.

4 hours later, at 200 degrees and they are STILL Not crispy. I sliced nearly all mine very thin. I see that the author says she updated the recipe to say 300, but as of January 2014, it still says 200. I hope others read the comments before attempting. I wish I had!

Ever done it with yucca? Every tried coconut oil instead of olive oil? I have made these tossing with herbs before baking. I personally like herbs de provence.

This is a good recipe- easy and tasty. One thing you have to watch out for is to use the RIGHT potato! Use a yam versus the sweet potato. The yam is the orange-fleshed tuber, that’s tapered on both ends. The “sweet potatoes” that look more like standard, russet potatoes, with lighter, white-ish colored flesh. The orange “yam” worked great in this recipe. The sweet potato is more “watery,” and I’m not surprised if the chips came out “soggy”.

Regarding preferring organic due to the pesticides on the skin, I would have thought that since they grow underground there wouldn’t be a pesticide issue at all or if there were one it would include the whole sweet potato.

Nice recipe!!

Can the author of this tell us if it is degrees Celsius or Fahrenheit? I have been baking them at 500 degrees F and still getting soggy stuff. Thanks

I think a mandolin or some other type of thing to slice them thinner would work better. I too tried cutting the sweet potato with a knife, and it took almost 6 hours to properly dry them out in the oven at 200°. However the thinner ones were done much sooner. While I’m all for using less tools to accomplish, I think something other than a “peeler” or knife would make this work better. I’ll try it again using a mandolin, because this is the only way I like sweet potatoes really. Other than that, they were good, but the ones that had a shorter cook time turned out much better and tastier.

Just tried this recipe…huge bummer. I sliced up a ~2 inch diameter sweet potato by hand (get thicker potatoes, they’ll shrivel up when baking) about 2 mm thick, tossed with olive oil and salt, and baked them for about 2 hours at 250 degrees F. I flipped them twice during baking. I got so excited because when I pulled the chips out, they looked like they’d be so crispy and delicious…but they were leathery…but still delicious, just ridiculously hard to eat. Weirdly, some of the thinner slices turned out perfect.

Unlike in the other comments, I really think a mandolin would come in handy.

It seems to me that cutting the sweet potatoes crosswise would make them cook much more quickly than cutting them lengthwise.
Haven’t tried yet but will do so today.

Have any of you tried this recipe with a food dehydrator? I have one that goes up to 200degrees and thought it might work without the fear of burning. If it does or doesn’t work maybe I’ll try it and post the results. Happy cooking all.

I’ve tried these 3 times now from 350 250 200 with same results,I also bought a mandolin thinking it would help..but no I get leathery, some uncooked, nasty chip..could it be not enough oil?? I’m really wanting to make these and come out right!!

I wish I had read all the comments before starting these! AND a big factor was going by the pic (finally – I saw CRISPY and not burned chips) Disappointed to see in the comments that most people still are having the burned or soggy problem (that I have seen myself with several past tries).

WELP – nothing else to do but keep going. They are going in NOW at 200 degrees for 1.5 hours.. maybe 2. After this … I’m done. I will admit defeat and never make a sweet potato chip again. (please use recipes you’ve tried … and picture from the actual recipe. – thanks)

I followed instructions to a T and 4 hours later and these aren’t crispy! I’ve tried everything, I’m going to take the second prepared batch and just mash them, so disappointed, sweet potato chips are my fave.

something is amiss. at 200 degrees it would take longer than 1.5-2 hours. i tried this and after 1 hour the slices were no where close to even part way done. and they were thinner than 1/8 inch. if you think about it using a dehydrator at 180 degrees it takes most of the day to process something.

I tried your recipe this morning. I sliced the potatoes on a mandolin, so they were thin and even, yet after two hours at 200° they were still leathery and not crisp at all. I left them in an extra half hour and they are still only leathery. The only thing I can think that might change the temperature and timing is………did you use a convection oven?

Hey I am about to try these but I have noticed a little confusion on your page. When you are scrolling down in between the pictures, you had written to keep your oven at 300 degrees. Then on the actual recipe it said 200 degrees. Could that be why a few people have gotten very different results?

The outcome? I really liked adding spicy Cajun seasoning I used. The oven temp of 200 is far too slow for the density of this vegetable. They need to be baked not dehydrated. I upped it to 350 degrees to get baked and crisper. They were still chewy but I liked the texture. Had them with fresh cucumber yogurt dip. Next time I will toss them in beaten egg whites with Cajun seasoning and bake @ 350 to cook thru and then lower heat to crisp.

Trying right now! I used the slicing blade on the Cuisinart and tossed/massaged olive oil and Cajun seasoning into the slices with my hands in a big bowl. Can’t wait for them to finish baking.

I used a food processor to slice the potatoes super thin; backed them at 200 degrees F for 2 hours – perfect. Curly; no burnt slices, and I never had to turn them. I just set it and forget it (after putting the timer on). Puuuuurfect!

I made these chips, also at 300, but I only needed to bake mine for about 20 mins before they were perfectly chipped. I don’t think it would be a circulation problem as you suggested for the other person….I just don’t understand how one would bake these for 2 hours?

I bought a microwave chip maker and I just cannot get the hang of it – they turn out soggy all the time. I think I’ll just have to bake them like this instead!

I love sweet potatoes, but I struggle with peeling and cutting them. They are so thick and hard! Is there an easier way to do it?

definitely will have to make these! great alternative to the sweet potato fries I’ve been making recently.

Thanks!

These look gorgeous! I love that color :) I have to try some sweet potato chips, I’ve seen these a few times now but I haven’t tried them yet. They look so good!

wow these did not turn out well at all for me. i followed the recipe exactly, but then half way through i noticed they were all getting dark rather quickly. i flipped them and moved the pans around in the oven and left them for the rest of the time and then when i took them out most of them were either burnt or undercooked and soggy. i’m not sure why they didn’t work out for me, i so badly want them to be delicious! maybe i will try them again with a different temperature/time.

YES to the nachos idea!

Hi,
only a question: 2 hours in the oven at 300 degrees, but fahrenheit or centigrade?

Thanks

I was looking for a side to go with supper tonight and this is perfect! Thanks for the recipe.

Amazingg!!! Ive been looking for this!

I love homemade potato chips…and baked? Sweet potato? Sign me up!

Wow….I cut them differently, but, I make them as treats for my Service Dog…..he loves them…..But, much the same, cut them into chunks, no oil or salt, oven is just at 250…..same time,

Why Not for ME???

Wow so simple! We love sweet potatoes in any form, I have never attempted sweet potato chips – thanks for sharing!