What Makes Sweet Potato Chips So Special
Crunchy, rich, and impossible to resist, sweet potato chips are the kind of snack that disappears faster than you can make them. With just a handful of simple ingredients—sweet potatoes, olive oil, and a sprinkle of smoky paprika—these homemade sweet potato chips deliver a satisfying crisp with every bite. Whether you’re craving a healthy sweet potato snack or a side dish that steals the show, they’re perfect for game day, packed lunches, or even a cozy movie night. Trust me, once you try them, store-bought chips just won’t compare!
Now, I’ll let you in on a little secret: the first time I made these, I learned the hard way that slicing them too thick turns them into sweet potato fries instead of chips (still delicious, but not what we’re going for!). A mandoline slicer became my best friend for getting those paper-thin slices just right. And here’s the best part—you can customize the seasonings to match whatever you’re serving. Try them with a sprinkle of cinnamon for a sweet twist or a dash of cayenne for heat. You’re going to want a second batch!
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What You’ll Find in This Article
Ingredients for Sweet Potato Chips
Here’s what you’ll need to make these irresistible crispy sweet potatoes:
- 2 large sweet potatoes, scrubbed and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Cook Time for Baked Sweet Potatoes
One of the things I love most about this recipe is how hands-off it is once those sweet potato slices hit the oven. Prep takes just 10 minutes—perfect for when you’re multitasking—and baking time is about 25–30 minutes total. That’s less time than it takes to watch your favorite sitcom! If you’re looking for more quick veggie sides, my roundup of vegetable side dishes has plenty of weeknight-friendly ideas.
How to Make Homemade Sweet Potato Chips
1. Preheat and Prep
Preheat the oven to 375°F and line two baking sheets with parchment paper. This ensures your chips won’t stick and makes cleanup a breeze.
2. Toss with Oil
In a large bowl, toss the sweet potato slices with olive oil until evenly coated. This step is key for achieving that perfect crisp!
3. Season Generously
Sprinkle with salt, smoked paprika, and garlic powder, then toss again to distribute the seasonings. Don’t be shy—this is where the flavor magic happens!
4. Arrange for Even Cooking
Arrange the slices in a single layer on the prepared baking sheets, ensuring they don’t overlap. Crowding leads to steaming instead of crisping.
5. Bake and Flip
Bake for 15 minutes, then flip the chips and rotate the trays for even cooking. This prevents any hot spots in your oven from causing uneven browning.
6. Finish Baking
Continue baking for another 10–15 minutes until crispy and lightly browned at the edges. Keep an eye on them—they go from golden to overdone quickly!
7. Cool for Maximum Crisp
Let cool for 5 minutes on the baking sheets—they’ll crisp up further as they cool. Patience is hard when they smell this good, but it’s worth it.
8. Serve or Store
Serve immediately or store in an airtight container for up to 3 days. If they last that long!
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make these sweet potato chips even more foolproof (and delicious!). Here are my favorites:
- Flavor Swap: Try rosemary and sea salt for an herby twist, or toss with a bit of maple syrup and cinnamon for a sweet version. It’s like autumn in chip form!
- Diet Tweak: For a lower-oil version, spritz the slices lightly with olive oil spray instead of tossing—you’ll still get great crispiness. Pair them with my lightened-up guacamole for dipping.
- Texture Fix: If your chips aren’t crisping enough, they might be too thick. Aim for slices no thicker than 1/8 inch—a mandoline makes this easy.
- Storage Tip: To revive leftover chips, pop them in a 350°F oven for 3–5 minutes. They’ll crisp right back up! For more make-ahead ideas, check out my Thanksgiving prep guide.
Homemade Sweet Potato Chips
Ingredients
- 2 large sweet potatoes scrubbed and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
Equipment
- Mandoline slicer
- Baking sheets
- parchment paper
Method
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, toss the sweet potato slices with olive oil until evenly coated.
- Sprinkle with salt, smoked paprika, and garlic powder, then toss again to distribute the seasonings.
- Arrange the slices in a single layer on the prepared baking sheets, ensuring they don't overlap.
- Bake for 15 minutes, then flip the chips and rotate the trays for even cooking.
- Continue baking for another 10–15 minutes until crispy and lightly browned at the edges.
- Let cool for 5 minutes on the baking sheets—they'll crisp up further as they cool.
- Serve immediately or store in an airtight container for up to 3 days.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
What I adore about sweet potato chips isn’t just their flavor—it’s how they let me enjoy a crunchy snack without the guilt. Sweet potatoes pack vitamin A (great for your eyes!), fiber to keep you full, and natural sweetness that satisfies cravings. Compared to regular potato chips, you’re getting more nutrients per crunchy bite. For another nutrient-packed side, try my roasted sweet potato and kale salad. If you’re curious about air fryer methods (which can reduce oil even further), Cooked by Julie has a great guide.
A Lighter Version of Crispy Sweet Potatoes
If you’re watching calories or prefer less oil, here’s how I lighten these up without sacrificing crunch: First, I use an olive oil spray bottle to mist the slices lightly—you’ll use about half the oil. Second, parchment paper is non-negotiable; it prevents sticking without extra grease. For dipping, skip creamy sauces and try salsa or my tangy BBQ sauce. Craving more healthy swaps? These chipotle sweet potato burritos are another favorite in our house!
Thoughtful Tips for Special Diets
When my dear friend Marie was diagnosed as pre-diabetic, I started paying closer attention to how we could still enjoy our favorite snacks without the sugar spikes. That’s when I fell in love with tweaking these homemade sweet potato chips to be diabetic-friendly and low-glycemic. Sweet potatoes naturally have a lower glycemic index than regular potatoes, but here’s how I make them even more blood-sugar-friendly: First, I skip any added sweeteners and lean into savory spices like smoked paprika. Second, I pair them with protein-rich dips like my black bean dip to balance the meal. For those avoiding oil, a light spritz of avocado oil works beautifully—just enough to crisp them up!
How to Serve Sweet Potato Chips
One summer evening, my niece Lily declared these chips “better than popcorn” during our backyard movie night—and now they’re a non-negotiable part of our tradition. Serve them warm in a big woven basket with a side of cool pea guacamole for dipping, or crumble them over soups for texture. They’re also fantastic alongside Mexican-inspired chicken soup or as a crunchy topping for salads. For a fun twist, try stacking them with apple slices and cheddar for sweet-savory bites!
Mistakes to Avoid
Oh, the kitchen mishaps I’ve had with sweet potato chips over the years! If you’ve ever ended up with chewy slices instead of crispy ones, here’s what probably went wrong: First, overcrowding the baking sheet—I learned this the hard way when hosting book club. Give each chip space to breathe! Second, skipping the flip at 15 minutes (set a timer—trust me). And third, slicing unevenly; a mandoline ensures uniform thinness. For more foolproof veggie sides, check out my tips for perfect zucchini fries. External inspiration? Our Best Bites has great troubleshooting advice too!
How to Store Sweet Potato Chips
After my neighbor gifted me a gorgeous glass jar last Christmas, I realized it was the perfect vessel for storing these chips—both pretty and practical! Let them cool completely, then layer them in an airtight container with parchment between sheets. They’ll stay crisp for 3 days at room temperature (if they last that long!). For longer storage, freeze them in a single layer before transferring to bags; revive in a 350°F oven for 5 minutes. Pair them with other make-ahead favorites like my homemade pita chips for effortless entertaining. Need more storage hacks? Bless This Mess shares clever ideas too.
Try These Sweet Potato Chips Yourself
I’ll never forget the first time my grandson helped me make these—his little hands carefully arranging each slice like dominoes. Now it’s our recipe, and that’s the magic of cooking together. Whether you’re craving a healthy sweet potato snack or a side dish that wows, these chips are your canvas. Try them with my grilled sweet potato wedges for a flavor contrast, or explore more nutritious baking ideas. However you enjoy them, I’d love to hear your stories—tag me with your creations!
Frequently Asked Questions
How do you get crispy sweet potato chips?
The secrets are thin slicing (1/8 inch max!), single-layer baking, and flipping halfway. For extra crispness, let them cool completely on the tray—they’ll firm up as they rest. My jicama fries recipe uses a similar technique!
Are sweet potato chips actually healthy?
Compared to store-bought chips, yes! Baking preserves nutrients like vitamin A and fiber. For a lighter version, try my oil-spritz method mentioned earlier or pair with protein-rich toppings.
Should I soak sweet potato chips before baking?
Not necessary! Unlike regular potatoes, sweet potatoes have less starch. Just pat them dry after slicing—moisture is the real crispiness killer.
Can I make these in an air fryer?
Absolutely! Reduce the temperature to 350°F and cook in batches for 8–10 minutes, shaking halfway. They’ll crisp up beautifully—just like my air-fried spaghetti squash method.
