These Sweet Potato Chips are light, crisp and full of flavor—better than store-bought. Baked, not fried, they make a healthier snack for kids and adults. This quick, easy recipe delivers crunchy chips in about 30 minutes and lets you control the oil and salt for a better, homemade snack.
Sweet potatoes are a regular on my menu: tasty, versatile and nutritious. I enjoy them simply baked, or as crispy fries in the air fryer. Their natural sweetness and a sprinkle of salt make them ideal as an after-school treat or a side with a meal.
Baked sweet potato chips
Given the choice between white and sweet potatoes, I usually pick sweet. On a trip to San Francisco I found a bag of Jackson’s sweet potato chips at Costco made with avocado oil. They were delicious and inspired me to make my own at home.
These oven-baked sweet potato chips are cheaper, healthier and tastier than many packaged options. Made fresh with simple ingredients and a little oil, they crisp up nicely while keeping fat and sodium under your control. They’re also really easy to make, requiring minimal prep and about 20–25 minutes in the oven. There’s no need to peel or soak the potatoes first.
Sweet potatoes are very nutritious, rich in fiber, vitamins A and C, and antioxidants. Regularly including them in your diet supports immunity, skin health and digestion—another reason to try this recipe.
Recipe ingredients
Sweet potatoes. Use 2 medium sweet potatoes (about 8–12 inches combined). No need to peel them if they’re clean. Buying from a farmer’s market or choosing organic allows you to keep the skin, which contains extra nutrients. Note that sweet potatoes are not the same as yams: sweet potatoes have smooth, reddish-orange skin and moist, sweet flesh, while yams are drier with rough, dark skin.
Olive oil. A small amount is enough to help the chips crisp. You can substitute avocado oil, coconut oil, or a little butter. Don’t skip the oil entirely, or the chips won’t crisp properly.
Salt and pepper. Coarse salt such as kosher or sea salt works well; adjust sodium to taste. Freshly ground black pepper adds the best flavor.
This recipe keeps seasoning simple with salt and pepper, but feel free to add spices you like. Good options include garlic powder, onion powder, smoked paprika, cayenne, chili flakes or chipotle seasoning.
How to make sweet potato chips
Prepare the potatoes. Rinse sweet potatoes under cool running water and scrub to remove dirt. Pat dry with a clean towel.
Slice the potatoes. Cut the sweet potatoes into thin, even slices about 1/8 inch thick. Uniform slices ensure even crisping. A mandoline gives the best, most consistent results, but a vegetable peeler or sharp knife can work if you’re careful.
Season the chips. Place the slices in a large bowl, drizzle with olive oil, then sprinkle with salt and pepper. Toss gently so each slice is evenly coated. Alternatively, you can brush oil and seasonings directly onto the slices arranged on the baking sheet, but tossing in a bowl is quicker and more even.
Prepare for baking. Arrange the slices in a single layer on a parchment-lined baking sheet, leaving space between them so air circulates. Do not overlap the slices; bake in batches if necessary and avoid placing two sheets in the oven at once.
Bake the chips. Preheat the oven to 300°F (150°C) and bake for 20 to 25 minutes, flipping the slices halfway through. The chips are done when golden brown and crisp—watch closely toward the end to avoid burning. Let the chips cool at room temperature for 5–10 minutes to firm up further before serving.
Tips for crispy sweet potato chips
Follow these tips to get the crispiest chips:
- Keep slices thin and even (about 1/8 inch). Consistent thickness ensures even baking and prevents soggy or burnt pieces. A mandoline, vegetable peeler or sharp knife can achieve this.
- Use only a light coating of oil. Too much oil makes chips greasy instead of crunchy.
- Don’t overcrowd the baking sheet. Arrange a single layer and bake one sheet at a time in the middle of the oven for best airflow and even crisping.
How to store and freeze
This recipe is great for meal prep. Make sure the chips are completely cool before storing to preserve crispness. Lay them out on a plate or wire rack to cool evenly.
- To store. Place cooled chips in an airtight container or resealable bag and keep in a cool, dry place for up to 5 days. If they lose some crispness, reheat briefly in a hot oven for a minute or two to re-crisp. Do not refrigerate; moisture can make them soggy.
- To freeze. After cooling, pack chips in freezer bags and store for up to 1 month. Thaw completely before reheating in the oven for a few minutes to restore crunch.
More healthy chip recipes
- Air fryer zucchini chips
- Air fryer potato chips
- Banana chips
- Apple chips
Sweet Potato Chips
Ingredients
- 2 medium sweet potatoes
- 1 ½ tbsp olive oil, or avocado oil
- ¼ to ½ tsp sea salt, to taste
Instructions
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Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
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Wash and scrub sweet potatoes, then pat dry.
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Slice the sweet potatoes into thin, even rounds (about 1/8 inch). Use a mandoline, vegetable peeler or a sharp knife.
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Toss slices in a bowl with olive oil, salt and pepper so they are evenly coated.
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Arrange slices on the prepared baking sheet without overlapping. Bake in batches if necessary.
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Bake for 20–25 minutes, flipping halfway through, until golden brown and crisp. Watch closely to avoid burning.
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Let the chips cool 5–10 minutes at room temperature before serving to allow them to firm up.
Nutrition
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