Fancy crispy sweet potato chips that are also healthy? This simple recipe lets you tailor the snack to your taste — classic with sea salt and fresh herbs like rosemary or thyme, or spiced up with curry and cumin. Either way, you get a crunchy, flavorful alternative to store-bought chips.
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Taste and Occasion
Vegetable chips have become a popular alternative to traditional potato chips, often promoted as lower in fat and higher in fiber. But many commercial vegetable chips can still be high in salt, oil, or added flavorings. Making sweet potato chips at home gives you full control over ingredients and seasoning, and can be surprisingly easy — provided you follow a few key tips to ensure they turn out crisp instead of soft.
Ingredients
There are several approaches to making oven-baked sweet potato chips: some people roast at high temperature for a short time, others dehydrate at low heat for longer. Both methods can work, but results vary depending on factors like the sweet potato’s quality, its ripeness, and slice thickness. The most common issue is that chips remain limp instead of crisp. The steps below focus on reliable techniques to get a crunchy result.
How to make the Healthy Crispy Sweet Potato Chips
Start by washing and thoroughly drying the sweet potato. You can leave the skin on for extra texture and nutrients, though peeling is optional.
Preheat the oven to 300°F / 150°C and line two baking sheets with baking paper (avoid silicone baking mats). Using a slicer or a vegetable peeler, cut the sweet potato into very thin, even slices — the thinner the slices, the crisper the chips will become. Toss the slices with olive oil, salt, and any spices you prefer, then arrange them in a single layer on the baking sheets without overlapping.
Bake for about 30–45 minutes, turning the slices once halfway through baking. Exact time depends on slice thickness and your oven; watch carefully near the end because they can go from golden to burnt quickly. When the chips are done, remove them from the oven and allow them to cool and dry for at least 15 minutes — this resting period helps them crisp up fully.
Top Tip
The most important points: slice the sweet potato as thinly and evenly as possible, and make sure slices do not overlap on the baking sheet. Cooling is essential — baked chips often only reach full crispness after resting for 15 minutes or more. You can even leave them on the sheet until the next day for maximum crunch. Experiment with different herbs and spice blends to find your favorite flavor combination.
Recipe Card
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Sweet Potato Chips
Equipment
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2 baking sheets
Ingredients
- 1 sweet potato, large; approx. 300g
- 1 ½ tablespoons olive oil
- ½ teaspoon sea salt
- spices, to taste
Instructions
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Wash and dry the sweet potato thoroughly. Leave the skin on if you like, or peel if preferred.
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Preheat the oven to 300°F/150°C and line two baking sheets with baking paper. Slice the sweet potato into very thin, even pieces using a slicer or peeler.
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Toss the slices with olive oil, sea salt, and any spices you like. Arrange them in a single layer on the baking sheets without overlapping.
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Bake for 30–45 minutes, turning once halfway through. Times vary by thickness and oven; watch closely toward the end to prevent burning.
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Remove from the oven and let the chips cool and dry for at least 15 minutes to achieve maximum crispness.
Ingredient substitutions
Variations
Try different spice blends or herbs to vary the flavor: smoked paprika, garlic powder, chili flakes, curry, cumin, or a sprinkle of Parmesan after baking all work well. You can also make chips from other root vegetables like parsnip or beet for variety.