Baked Sweet Potato Chips

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We had our neighbors over for dinner a few weeks back, and they brought some of the best sweet potato chip recipes: baked chips. Sweet potato chips have never been so crisp, flavorful, and light! After two bites, I knew that I had to have the recipe. Thanks, Laura. You’re a lifesaver. John now likes sweet potatoes. It’s a pre-Christmas miracle.

Sweet Potato Chips: How to make them

Since I didn’t own a mandolin, I decided to make these sweet potato chips two different ways. I thinly sliced half of the batch with a knife and the other with a vegetable-slicing tool (right). Both methods produced delicious results, but the knife method was more satisfying. I would recommend it over the peeler.

Then, they only need a bit of olive oil and salt to finish them off before baking for two hours. The trick is to keep your oven at 250° F (121° C) and turn them once during baking so that they crisp on both sides. The results are amazing.

These chips are sure to please! They’re



You can also read about how to use


It’s so delicious!

You can serve them as a side dish, but you can also add black beans and salsa to make delicious nachos. You could also add them to a Sandwich for some crunch. The possibilities are endless.


  • Sweet potatoes (150g each).
  • 2 Tbsp olive oil
  • 1/4 tsp sea salt (optional)


  • Position the oven rack in the middle of the oven and preheat the oven to 250 degrees F.
  • Slice your sweet potatoes as thinly as you can (1/8-1/16 inches thick). Use a mandolin if you have one. If you don’t have a mandolin, use a sharp knife to make them uniformly thin. You should know that chips that are too thick will not crisp all the way. It’s still delicious but not as crispy.
  • Sprinkle salt on the slices after lightly coating them with olive oil. Spread out the chips in one layer on a baking sheet lined with parchment paper and bake them for 1 hour, 30 minutes, or 1 hour 45 minutes. Flipping them once halfway through will ensure an even cook. I rotated mine to ensure even cooking. (Optional but recommended). The thickness of the slices will affect cooking time. Check every 10 minutes during the second cooking hour to make sure they don’t burn.
  • Once golden and crisp, remove. You may find that some are a bit soft in the middle, but remove them and rest them for about 10 minutes to crisp them up before tasting. Serve immediately.

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