Crispy Baked Sweet Potato Chips
by Ana
Prep Time10 minsCook Time25 minsServings4 servings
Thin, crispy sweet potato chips baked with olive oil and a touch of sea salt — a healthier alternative to store-bought chips with irresistible natural sweetness.
These crispy baked sweet potato chips are everything you love about chips — the satisfying crunch, the savory seasoning — but made from a real, whole vegetable. Naturally sweet, beautifully golden, and baked instead of fried, they’re the snack upgrade your pantry has been waiting for. Great on their own or paired with a dip.
Ingredients
Recommended Tools
- Mandoline slicer or sharp knife
- 2 large baking sheets
- Parchment paper
- Large mixing bowl
Instructions
- Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Using a mandoline slicer or very sharp knife, slice the sweet potatoes as thin as possible — about 1–2mm thick. Uniform thickness is key for even baking.
- Place the slices in a large bowl and toss with olive oil, sea salt, smoked paprika, garlic powder, and black pepper until evenly coated.
- Spread the slices in a single layer on the prepared baking sheets without overlapping. This step is essential for crispiness.
- Bake for 20–25 minutes, flipping once halfway through, until the edges are golden and crisp. Watch closely in the last 5 minutes as they can go from crisp to burnt quickly.
- Remove from the oven and let cool completely on the baking sheet — they will continue to crisp up as they cool.
- Serve immediately or store in an airtight container at room temperature for up to 3 days.