Want to know the secrets to making Crispy Sweet Potato Chips? I've got the tricks right here.
I like the challenge of making things from scratch that I’d normally buy from the store – like these sweet potato chips! Bake them up in the oven (No frying! Yay!) and watch them disappear. Make twice as many as you think you’ll need. You’ll thank me later.
The key to making these chips is slicing them very thin and evenly. If you have a mandolin slicer, you’re in good shape. Otherwise, use the slicing blade on your food processor (the thinnest setting, if adjustable) or a very sharp knife and good skills.
You will love this Sweet Potato Chips Recipe!
These unique chips go well with all kinds of chip dip, served alongside a burger, or made into healthier nachos!
Check out my vegan Chipotle Queso recipe for tips on making paleo nachos with these sweet potato chips.
Baked Sweet Potato Chips Ingredients
- Sweet potatoes: Orange and white sweet potatoes both work well. (Yams are simply orange sweet potatoes.)
- Avocado or coconut oil nonstick spray
- Sea salt
How to make Sweet Potato Chips in Oven
- Preheat the oven to 425 degrees F. Line two rimmed baking sheets with parchment paper or spray them with nonstick spray.
- Slice the sweet potatoes very thinly and lay the potato slices on the prepared baking sheets in an even layer.
- Bake for 15-25 minutes, rotating the baking sheets halfway through cooking.
- Let them cool off for a while before putting them in a serving dish.
Crispy Sweet Potato Chip Tips
- Slice them very thin and as evenly as you can. This will ensure even baking and fewer scorched spots.
- Speaking of… sweet potatoes burn easily so keep a close eye on them.
- Let them cool before transferring to a serving dish. If you pile them together while they’re still hot they’ll start to steam and lose their crispness. They’ll crisp up a little more after they cool.
- Use this method for white potatoes (Russets, reds, and golds), too!
- Don’t mix sweet potato chips and white potato chips on the same pan. Sweet potatoes cook more quickly than white potatoes and they’ll be baked unevenly.
How to store Homemade Sweet Potato Chips
These are best eaten fresh, but if you have extras, store them in an airtight container at room temperature.
Make sure they’re completely cooled off before storing them otherwise they’ll soften.
Sweet Potato Chip Recipe FAQs
Two possible reasons: First, are they sliced really thin? Second, you may not be baking them long enough. You’ll want them to have golden brown spots on them.
Same reasons as above. Slice them thinner and bake them longer. If your oven run hot, try lowering your oven temperature by 25 deg and leaving them in longer.
Some recipes require this in an attempt to remove some of the starch before cooking – most commonly done with white potatoes. My recipe doesn’t require this.
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Sweet Potato Chip Recipe
You might want to make twice as many sweet potato chips as you'll think you'll need. (Extra guac, too.) Just warning you.
Ingredients
- 2 medium sweet potatoes
- Avocado or coconut oil nonstick spray
- Sea salt
Instructions
- Preheat the oven to 425 degrees F. Line two rimmed baking sheets with parchment paper or spray them with nonstick spray.
- Slice the sweet potatoes very thinly, about 1/16th thickness. I highly recommend using a mandoline slicer for even slicing so they cook more evenly.
- Lay the potato slices on the prepared baking sheets in an even layer.
- Bake for 15-25 minutes, rotating the baking sheets halfway through cooking. Watch them closely because they'll burn quickly. You'll want them golden brown around the edges with a few spots in the center.
- Let them cool off for a while and put them in a serving dish.
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