Baked Sweet Potato Chips



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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!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

3.98 from 48 votes

Baked Sweet Potato Chips

These baked sweet potato chips are crunchy, addictive and made with only three simple ingredients. Skip the store-bought chips and make these instead!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 45 minutes


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


  • Preheat oven to 275°F.
  • Wash sweet potatoes and slice thinly with a mandoline slicer or sharp knife. No need to peel the potatoes.
  • 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.
  • 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.
  • Chips are done when they’re golden in color and crisp.
  • 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.


  • 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.


Serving: 1/2 of recipe | Calories: 144kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 367mg | Fiber: 4g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Keyword: sweet potato chips
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating


  1. 5 stars
    Omg Brittany 🥹🫶🍁I finally can make homemade sweet potato chips without burning them 🎉🎉🙏💖They are delicious.. thank you so much .. h

    1. WOO! I am so glad you’re loving these! Thanks so much for your review + star rating, I really appreciate it!

  2. These look amazing…I’ll be making them soon! What dip is in the photo with the chips and do you have that recipe as well?

  3. These sound delicious but I’m having to be very calorie conscious and was wondering could you please give a weight for the sweet potatoes rather than saying two medium sweet potatoes as my medium could be very different to someone else’s? Thanks so much.

    1. Sorry to hear that, Veronica! Did you leave enough space between each chip? If your pan is too full it could lead to chips that aren’t as crisp.

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