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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.
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.
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.
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.
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.
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!
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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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?
I used plain Greek yogurt topped with spices!
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.
An average medium sweet potato weighs about 4 ounces.
Yummy but didn’t turn out as crispy as I liked. I will definitely try again.
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.
What time and temp would you airfry these at?
I haven’t tried it, but I’d start with 350F for 15 or so minutes.
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!