Baked Sweet Potato Chips
Crispy, oven-baked sweet potato chips seasoned with sea salt and smoked paprika. A healthier alternative to deep-fried chips that's easy to make and highly customizable.
Ingredients
Main
- 2 large sweet potatoes about 1.5–2 pounds, washed and scrubbed
- 2 tbsp olive oil or avocado oil
Seasoning
- 1 tsp fine sea salt plus extra to taste
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika optional
- ¼ tsp garlic powder optional
Optional finishes & dips
- Flaky sea salt chopped fresh rosemary, or a pinch of cayenne
- Greek yogurt dip Greek yogurt, lemon juice, chopped chives
- Your favorite salsa or hummus
Instructions
- Preheat oven to 400°F (200°C). Using a mandoline set to 1/16–1/8 inch or a sharp knife, slice sweet potatoes into thin, even rounds.
- Pat slices dry with a towel. In a large bowl, toss slices with olive oil, salt, pepper, and optional spices until lightly coated.
- Line baking sheets with parchment paper. Arrange slices in a single layer without overlapping to ensure proper airflow.
- Bake for 12–18 minutes, rotating pans halfway through. Watch closely near the end; edges should be golden. For extra crispness, flip slices and bake 3–5 more minutes.
- Transfer chips to a wire rack to cool; they will crisp further as they cool. Sprinkle with flaky salt or herbs and serve with your favorite dip.
Notes
- Uniform slice thickness is essential for even crisping—use a mandoline if you have one.
- If your oven runs hot, lower temperature to 375°F and increase bake time slightly.
- Store completely cooled chips in an airtight container at room temperature for up to 2 days.
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 300mgSugar: 6g
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