These baked sweet potato chips are crunchy, addictive and made with only three simple ingredients. Skip the store-bought chips and make these instead!

I grew up loving chips and still to this day they’re a bit of a weakness. We typically don’t keep chips on hand for snacking, but occasionally we’ll buy tortilla chips to have with guacamole or “healthy chips” as a treat. But lately I’ve been making my own!

I’ve made my own tortilla chips and pita chips, but I’ve been having fun making vegetables chips as well, including zucchini chips and kale chips. All the recipes are pretty similar (except for fancy kale chip flavors) and the ingredient list is really short — thinly sliced veggies, a little oil and sea salt to taste.

Lately I tried my hand at making baking sweet potato chips and I’m addicted. They’re so easy and so dang tasty.

Baked homemade sweet potato chips on a bowl and topped with flakey salt. A bowl of herby creamy dip is beside the chips.

How to Slice Sweet Potatoes for Chips

One helpful kitchen tool when making baked sweet potato chips (or any veggie chips for that matter) is a mandoline slicer. Not only does it make the slicing process a breeze, but using one will also enable you to get thin, even slices so all your chips will be done baking at the same time. If you don’t have a mandoline slicer, no worries — just use a sharp knife to create thin slices. Try to make them as even as possible.

Side by side photos comparing sweet potatoes sliced with a mandoline vs a knife.

This photo shows the difference between sweet potato chips sliced with a mandoline and sweet potato chips sliced by hand with a knife. As you can see the ones sliced with a knife are slightly thicker and a bit uneven. They will bake up just fine, but some will cook faster than others.

Sweet Potato Chip Variations:

I’m sharing a basic recipe for baked sweet potato chips with a little oil and sea salt, but you can totally get creative with spices to create different flavors. I personally like making a sweet/savory version by adding 1/2 teaspoon of ground cinnamon to this recipe.

Thin slices of sweet potatoes on a cookie sheet.

How to Serve + Store Sweet Potato Chips

These chips can be eaten plain as a snack or served with a dip. They would be excellent with my avocado ranch, hummus, almond pesto dip or black bean dip. For these photos, I served the sweet potato chips with plain Greek yogurt topped with spices.

Homemade sweet potato chips are always best eaten right away, but they can be stored in an airtight container for 1-2 days. If they get soft, you can pop them back in the oven to crisp up again before serving.

Sweet potato chips in a bowl and one chip being dipped into a bowl of creamy dip.

For this recipe, one serving of chips = 1 whole sweet potato and comes in at just 144 calories and 3 grams of fat. The chip loving, volume-eater in me is jumping for joy at these stats considering most packaged chips have around 150 calories for 7 chips!

More Sweet Potato Recipes You’ll Love:

If you make these sweet potato chips be sure to leave a comment and star rating below letting us know how they turn out. Your feedback is so helpful for the EBF team and our readers!

 

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Baked homemade sweet potato chips on a bowl and topped with flakey salt. A bowl of herby creamy dip is beside the chips.

Baked Sweet Potato Chips


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Diet: Vegan

Description

These baked sweet potato chips are crunchy, addictive and made with only three simple ingredients. Skip the store-bought chips and make these instead!


Ingredients

  • 2 medium sweet potatoes
  • 1/21 Tablespoon avocado or olive oil
  • 1/4 teaspoon sea salt + more if needed

Instructions

  1. Preheat oven to 275°F.
  2. Wash sweet potatoes and slice thinly with a mandoline slicer (affiliate link) or sharp knife. No need to peel the potatoes.
  3. Place potato slices in a bowl with oil and sea salt. Start with 1/2 Tablespoon of oil and add more if needed. You want the sweet potato slices lightly coated. Toss to combine until all slices are lightly coated with oil.
  4. Set slices in a single layer on a baking sheet and bake for 40-50 minutes, flipping the chips every 15 minutes and watching them carefully as some might start to brown faster than others.
  5. Chips are done when they’re golden in color and crisp.
  6. These chips are best eaten right away, but they can be stored in an airtight container for 1-2 days. If they get soft, you can pop them back in the oven to crisp up again before serving.

Notes

  • You can also use a dehydrator to make sweet potato chips. Lay chips on dehydrator sheets and dehydrate at 125°F for 12-20 hours or until crisp.
  • Category: Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 144
  • Sugar: 5g
  • Sodium: 367mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: sweet potato chips

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    27 comments
  1. These look delicious! I once went to a restaurant in Boulder, Colorado, where they had smoky guacamole with sweet potato chips… a super yummy combo!

  2. We absolutely love these! I think I was stuck in baked sweet potatoes drenched in butter and brown sugar OR the delicious (yet high calorie) sweet potato casserole and these are a wonderful and welcome change! I introduced my daughter to your website and she actually told me about making them this way first. She has become a faithful EBF fan also!

  3. Thanks Brittany. I love to have these kind of snacks except that I don’t usually make them myself. I know this will give me more healthy chips when I make the myself.

  4. I used the recipe to try out my new dehydrator and had leftover sweet potato do I thought I’d try it out in the oven at the same time.

    The oven batch (although much smaller) took two hours at 100 degree Celsius to become crispy whilst it’s been 13hours for my dehydrator batch at 55 degrees celcius and my sweet potato is still chewy. Not so sure about the pay off in the dehydrator at this stage 🙁

  5. Thanks for sharing this awesome and yummy recipe, Brittany. Sweet potatoes are packed with healthy elements in the form of beta-carotene, Vitamins A, C, B6, manganese, potassium, phosphorus and the list goes on. Unlike store bought chips, what better way to make your own and preserve some of these nutrients with a food dehydrator (one of the best investments anyone can make towards health). It’s comforting to know that we can make healthy snacks like this for family and friends, and be comforted knowing that they’re getting nothing but goodness. 🙂

  6. I love potato chips and now I want some after reading this post, but they are just so bad for you! I know when I have a craving for them I can turn to these sweet potato chips and not feel guilty. I don’t have a dehydrator, but I see in your post it is possible to use an oven but they just burn. What about if they are on a low heat? Maybe its best for me to invest in a dehydrator I think it’ll be worth the money.

  7. These look delish! A dehydrator is one thing I didn’t put on our registry that I kind of regret now. It looks like it is such a useful piece in the kitchen – from homemade chips to dried fruit, etc. I might need to invest in one.

  8. I’ve tried all three diets- veganism, vegetarianism, and a meat diet and I’ve always felt the healthiest with a vegan diet. Eating meat always made my energy levels decline and milk and eggs did the same but to a lesser degree. Plenty of protein can be found in so many natural vegan sources so the myth that vegans don’t get enough protein is wrong too. Keep up your good work.

  9. Wow, this is definitely the solution I’ve been looking for! I actually bought a mandolin a couple weeks ago and tried making veggie chips in the oven, but it didn’t work out so well. Seeing this dehydrator, I think I may finally have a solution! Thanks so much for sharing!

    • If your oven temps go as low as 125 or less, you can dehydrate them or anything in the oven. My current oven goes as low as 100 degrees, I had a Wolf stove that goes as low as 65 and has a dehydrator knob too loved it.
      Following the recipe ingredients above or come up with your own spices, using a cookie sheet with a wire cooling rack. Leave cooling rack inside cookie sheet. Laying as many chips that will fit on the rack, place in the oven for the length of time listed above. I start checking my chips, meats, fruits whatever I’m dehydrating, around the sixth hour. Continue cooking until the chips have crunch and you know they are dehydrated. I have a dehydrator, but I prefer the oven.

  10. I’ve been dehydrating sweet potatoes for years…getting then crispy is a matter of slicing thin enough and drying them long enough.

    Soaking the slices in water for an hour makes them come out prettier and they get crispy somewhat sooner (but the soaking and patting dry takes time and effort so I usually don’t do it — heck…dehydrating longer takes no effort).

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