Ultra-Crispy Baked Sweet Potato Chips: Your Easy Homemade Recipe Guide
There’s nothing quite like the satisfying crunch of perfectly crispy chips, and when they’re homemade, they taste even better! These oven-baked sweet potato chips are a game-changer – incredibly simple to make with just three main ingredients, yet so utterly irresistible that you’ll find it hard to stop at just one. Forget store-bought bags; once you experience the fresh, sweet, and salty magic of these golden crisps, you’ll be adding sweet potatoes to your grocery list every week. They’re perfect as a standalone snack, a delightful side dish for your favorite sandwiches, or an excellent vehicle for a variety of flavorful dips.
Many people assume making chips from scratch is a complicated and time-consuming endeavor, but it’s surprisingly easy! Just like my popular air fryer veggie chips and vibrant beet chips, these sweet potato delights require minimal prep time and a straightforward baking process. The result is a healthy, flavorful snack that truly pays off for the small effort involved. Be warned: these crispy treats disappear quickly, so you might want to double the batch! The key to their addictive quality lies in the simple sprinkle of sea salt, which perfectly complements the natural sweetness of the potato, creating a balanced and satisfying flavor profile with an added textural crunch.
Why You’ll Love This Baked Sweet Potato Chips Recipe
There are countless reasons to fall in love with these homemade sweet potato chips. They offer a delightful alternative to traditional potato chips and bring a host of benefits:
- A Perfect Balance of Sweet and Salty: Why choose between a salty snack and a sweet treat when you can have both? These chips deliver the best of both worlds, with the natural sweetness of the potato harmonizing beautifully with a generous sprinkle of sea salt. This irresistible contrast makes them uniquely satisfying.
- Effortlessly Easy to Make at Home: Forget complex recipes! With just a few basic ingredients and your oven, you can whip up a batch of these delicious chips in under 30 minutes. The process is straightforward, making it ideal for novice cooks and seasoned chefs alike.
- Incredibly Versatile Snack Option: Whether you need a quick bite, a vibrant side, or an appetizer, these chips fit the bill. They are fantastic on their own, but also shine when paired with various dips, served alongside sandwiches or burgers, or even as a crunchy topping for salads.
- Budget-Friendly and Wholesome: Sweet potatoes are a readily available and affordable vegetable, making this recipe a cost-effective way to enjoy a wholesome snack. You’re in control of the ingredients, ensuring no artificial additives or excessive oils, just pure, natural goodness.
- Naturally Vegan and Gluten-Free: This recipe caters to a wide range of dietary preferences. Made purely from sweet potatoes, olive oil, and sea salt, these chips are naturally vegan and gluten-free, making them a fantastic option for almost everyone.
Ingredients for Perfect Sweet Potato Chips
This recipe relies on a handful of simple, high-quality ingredients to achieve maximum flavor and crispiness. Here’s a closer look at what you’ll need:
- Sweet Potato: Choose a large, firm sweet potato, about ½ pound, for the best results. Wash and dry it thoroughly before slicing. You have the option to leave the skin on or peel it off. While some prefer peeled potatoes, the skin becomes incredibly thin and crispy when baked, adding extra texture and nutrients, often unnoticed even by those who typically dislike sweet potato skin.
- Olive Oil: You’ll need extra virgin olive oil for two purposes: tossing the sweet potato slices to ensure even coating and crisping, and lightly greasing your baking sheets to prevent sticking. A good quality olive oil imparts a subtle richness to the chips without overpowering the natural sweetness.
- Sea Salt: This is the magic ingredient that elevates these chips! A flaky sea salt is highly recommended as it adds a wonderful textural element and a burst of savory flavor that beautifully contrasts with the sweet potato. You’ll use it to season the chips before baking and a final sprinkle after they come out of the oven.
Recommended Equipment
While you can make these chips with just a knife, certain tools will make the process much easier and yield more consistent, professional-looking results:
- Mandoline Slicer: This is the ultimate tool for achieving uniformly thin slices, which is crucial for even cooking and crispiness. A mandoline with a 1/8-inch (approximately 3mm) setting is ideal.
- Large Mixing Bowl: For tossing the sweet potato slices with olive oil.
- Baking Sheets: One or two large baking sheets are necessary to ensure the chips are spread out in a single layer without overcrowding.
- Parchment Paper (Optional): While olive oil on the baking sheet works well, lining your baking sheets with parchment paper can make cleanup even easier and further ensure non-sticking.
How to Make Crispy Sweet Potato Chips: Step-by-Step
Making your own sweet potato chips is a breeze! Follow these simple steps for a truly delicious homemade snack:
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving that desired crispiness.
- Prepare the Sweet Potato: Wash and thoroughly dry your sweet potato. Slice off about an inch from both ends. Then, using a mandoline slicer (set to 1/8-inch thickness for best results), carefully slice the entire sweet potato into thin, circular chips. If you don’t have a mandoline, a very sharp knife can be used, but aim for consistent, super-thin slices for even cooking and crispiness.
- Season the Slices: Place the thinly sliced sweet potato rounds into a large bowl. Drizzle with 1 tablespoon of olive oil and toss them gently until every slice is evenly coated. This ensures they crisp up nicely and absorb the flavor.
- Arrange on Baking Sheets: Lightly coat one or two baking sheets with a little extra olive oil, or line them with parchment paper. Arrange the sweet potato slices in a single layer, ensuring they don’t overlap or only touch slightly. Overcrowding the pan will steam the chips instead of crisping them. Sprinkle the slices evenly with 1/8 to 1/4 teaspoon of sea salt.
- Bake to Perfection: Place the baking sheets on the racks furthest away from the heating element, or in the center of the oven, to prevent burning. Bake for 15 to 20 minutes, flipping the chips gently halfway through the cooking time. Keep a close eye on them, especially after the 10-minute mark, as their thinness means they can go from perfectly crisp to burnt very quickly. Baking times can vary depending on your oven and the exact thickness of your slices.
- Season and Cool: Once the chips are golden brown and crispy, remove the pans from the oven. Immediately sprinkle with a bit more flaky sea salt (a pinch or 1/8 teaspoon is usually enough) – the heat helps the salt adhere. Allow the sweet potato chips to cool slightly on the baking sheet for at least 5 minutes. They will continue to crisp up as they cool, so don’t be alarmed if they feel a little soft in the center right out of the oven.
- Final Crisp (if needed): If, after cooling for 5 minutes, your chips are still not as crispy as you’d like, you can bake them for an additional 5 minutes. For chips that are only slightly soft in the center, turn off your oven, crack the door slightly, and place the pan back inside for 5 minutes. The residual heat will help dry them out without burning. Serve and enjoy your homemade crispy sweet potato chips!
Tips for Achieving the Crispiest Sweet Potato Chips
While this recipe is simple, a few expert tips can guarantee consistently crispy results every time:
- Invest in a Mandoline Slicer: This is truly the secret weapon for perfectly crisp chips. A mandoline ensures all slices are uniform in thickness (1/8-inch is ideal), leading to even cooking and maximum crunch. Inconsistent slices will result in some chips burning while others remain soft.
- Avoid Overcrowding the Baking Sheet: This cannot be stressed enough! Each sweet potato slice needs adequate space for air to circulate around it. If chips are too close or overlapping, they will steam instead of roast, leading to soggy results. Use multiple baking sheets if necessary to ensure a single layer.
- Dry Your Sweet Potatoes Thoroughly: After washing, make sure to pat the sweet potato completely dry with a paper towel. Excess moisture can inhibit crisping. Some even recommend letting the slices air dry for 10-15 minutes after slicing, or blotting them again before tossing with oil.
- Monitor Baking Closely: Due to their thinness, sweet potato chips can burn very quickly. Begin checking for doneness at the 10-minute mark and continue to watch them carefully. Every oven is different, so adjust baking times as needed. Look for golden-brown edges and a firm, crisp texture.
- Embrace the Cool-Down: Chips often achieve their maximum crispiness as they cool. Don’t judge their texture immediately after taking them out of the oven. Allow them to rest on the baking sheet for at least 5 minutes before checking. The residual heat on the pan helps to further dry them out.
- Flip Halfway: Flipping the chips ensures both sides get direct heat, promoting even browning and crispiness throughout.
Flavor Ideas for Your Sweet Potato Chips
While delicious with just sea salt, these sweet potato chips are also a fantastic canvas for other flavors. Get creative and sprinkle on your favorite seasonings as soon as they come out of the oven, while they’re still warm:
- Savory Spices: Enhance the chips with a smoky kick by adding smoked paprika, a touch of heat with chili powder, or an earthy depth with cumin or garlic powder. A blend of all four can create a unique, robust flavor profile. Onion powder is another great option for savory notes.
- Aromatic Herbs: Dried herbs like rosemary or thyme infuse a fresh, savory aroma. For an even more vibrant flavor, use finely chopped fresh herbs such as rosemary, thyme, or chives if you’re serving the chips immediately.
- Tangy & Spicy: For a zesty kick, a sprinkle of nutritional yeast can mimic a cheesy flavor, especially when combined with a tiny pinch of cayenne pepper for heat. Lemon zest can also add a bright, fresh note.
- Sweet Variations: While the chips are already sweet, you can lean into that with a light dusting of cinnamon sugar or a drizzle of maple syrup immediately after baking (use sparingly!).
- Vegan “Cheese”: If enjoying immediately, a sprinkle of freshly grated vegan Parmesan alternative adds a delightful umami and cheesy flavor.
Perfect Serving Suggestions
These versatile sweet potato chips can be enjoyed in numerous ways. Here are some ideas to make them part of your next meal or snack:
- Dip Companions: Their sturdy crispiness makes them perfect for dipping. Pair them with a creamy vegan spinach artichoke dip, a tangy vegan whipped feta dip, or a classic vegan ranch dressing. A simple hummus or guacamole also works wonderfully.
- Side for Sandwiches: Elevate your lunch! Serve these sweet and salty chips alongside a hearty vegan BLT sandwich or any of your favorite sandwich creations. They add a much-needed crunch and a burst of flavor that potato chips can’t match.
- Burger’s Best Friend: They are an excellent accompaniment to burgers, offering a healthier and more flavorful alternative to traditional fries. Try them with vegan quinoa beet burgers for a truly satisfying meal.
- Snack Solo: Of course, these sweet potato chips are so incredibly tasty and satisfying that they are perfect enjoyed all on their own as a simple, delicious snack at any time of day.
Storage and Re-Crisping Your Chips
To keep your sweet potato chips fresh and crispy, allow them to cool completely before storing. Place the cooled chips in an airtight container or a zip-top bag at room temperature for up to 3 days. While they are best enjoyed fresh, they can maintain their deliciousness for a short period.
If your chips lose some of their crispness during storage and become a bit soft, don’t despair! You can easily revive them. Simply spread them out in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5 minutes, or until they are crispy again. Keep a close eye on them to prevent burning.
Frequently Asked Questions (FAQ)
Why aren’t my sweet potato chips getting crispy?
The most common reasons for soggy chips are:
- Slices are too thick: Thin, uniform slices (1/8-inch) are essential.
- Overcrowding the baking sheet: Chips need space to roast, not steam.
- Not enough oil: Oil helps with browning and crisping.
- Oven temperature too low: A hot oven (400°F/200°C) is key.
- Not baked long enough: Ensure they are golden and firm before removing. Remember, they crisp more as they cool.
Can I make these in an air fryer?
Yes, sweet potato chips can also be made in an air fryer! The method is similar: slice thinly, toss with oil and salt, then arrange in a single layer in the air fryer basket. Cook at about 375°F (190°C) for 10-15 minutes, shaking the basket halfway, until crispy. Air fryer times can vary, so monitor closely.
Can I use other types of potatoes?
While this recipe is specifically for sweet potatoes, you can absolutely use similar methods for other potato varieties. Russet potatoes, Yukon Golds, or even purple potatoes can make delicious chips. Just be aware that baking times and flavor profiles might differ slightly.
More Crispy Vegan Snacks You’ll Love
If you’re a fan of crispy, savory snacks, be sure to explore these other fantastic vegan recipes:
- Homemade Pita Chips: Perfect for dips or enjoying on their own.
- Cinnamon Apple Chips (Baked): A naturally sweet and healthy fruit snack.
- Three Ways To Make Kale Chips – Salty, Spicy and Cheesy: A superfood snack packed with flavor.
- Vegan Cheez-Its: Your favorite cheesy cracker, made entirely plant-based.
We hope you enjoy this easy recipe for ultra-crispy baked sweet potato chips! They are truly a delightful homemade snack that offers both incredible flavor and satisfying crunch. If you give this recipe a try, please share your creations! Snap a photo and tag #jessicainthekitchen on Instagram. We’d also love to hear your feedback – please leave a comment and a rating below. Your support means the world to us!
Baked Sweet Potato Chips
3 servings
5 mins
25 mins
30 mins
Ingredients
- 1 large sweet potato, washed and dried (about ½ lb)
- 1 tablespoon olive oil, + a little extra to grease the cookie sheet
- ⅛ to ¼ teaspoon sea salt, plus a little extra for finishing (if needed)
Instructions
- Preheat the oven to 400℉/200℃.
- Slice off an inch off of both ends of your sweet potato. Run the sweet potato through your mandolin (I used the ⅛” thickness setting) until you have made circular chips out of the entire potato. If you don’t have a mandolin, you can use a very sharp knife to cut similar sized circles but a mandolin is preferred for consistent shaping and crispiness.
- In a bowl, toss the raw sweet potato chips with the 1 tablespoon olive oil until coated.
- Coat one or two baking sheets (depending on how many chips you end up with) with a little bit more olive oil. Place the raw chips on the baking sheet, spreading out so they don’t touch or touch only slightly, and sprinkle with sea salt.
- Place the baking sheets in the racks furthest away from the heat source/in the centre of the oven to prevent burning.
- Bake for 15 to 20 minutes (checking them after 10 minutes, and again after the 15 minute mark to ensure they don’t burn) flipping the chips once halfway, until chips are crisp and cooked through.
You want to check as early as 10 minutes since your mandolin might slice slightly thinner than mine and you don’t want them to burn. On one mandolin, this size was ready at 20 minutes. On the other mandolin, it was ready at 15 minutes.
- Sprinkle more sea salt on top as soon as you remove them from the oven (a little goes along way – don’t do more than pinch of ⅛ teaspoon at a time). Allow chips to cool slightly on the baking sheet for about 5 minutes at least – they crisp up even more as they cool so you may not need the extra 5 minutes even if some feel a little soft in the centre.
If still not crisp at all after the cooling, bake for those extra 5 minutes. If they need just a little bit more time/the centre is still slightly soft, you can place the pan back inside the now OFF oven with the door slightly open for 5 minutes to help dry out the chips. Serve and enjoy!
Notes
- As soon as chips come out the oven, you can also sprinkle over some paprika, garlic powder or any other seasoning you’d like to make these flavoured chips!
- To store: Place the cooled sweet potato chips in an airtight container or ziplock bag and store them at room temperature for up to 3 days. If they get a bit soft during storage, place them on a baking sheet and bake in a preheated oven at 350℉ for about 5 minutes until they’re crispy again.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.