Homemade Sweet Potato Chips
120kcal
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
Calories120kcalCarbohydrates18gProtein1gFat5gSaturated Fat1gSodium300mgPotassium250mgFiber3gSugar4gVitamin A120IUVitamin C2mgCalcium20mgIron0.5mg
Notes
For extra crispness, slice potatoes no thicker than 1/8 inch. Try different seasonings like cinnamon for a sweet version or cayenne for heat. To revive leftover chips, pop them in a 350°F oven for 3–5 minutes.