Baked Sweet Potato Chips
These baked sweet potato chips are thin, crispy, and so easy to make! They’re made with just sweet potatoes, a little oil, and salt—no deep fryer required. Perfect for snacking or serving with your favorite dips.
Servings: 2
Instructions
- Preheat the oven to 375°F.
- Wash the sweet potatoes and slice them thinly using a mandoline slicer or a sharp knife. No need to peel them!
- Add the slices to a large bowl with oil and sea salt. Start with ½ tablespoon of oil and add more if needed—you just want the slices lightly coated. Toss until all the slices are evenly coated.
- Arrange the slices in a single layer on a baking sheet (use two if needed to avoid overcrowding). Bake for 10 minutes, flipping halfway through. Keep a close eye on them during the last few minutes—some chips may crisp up faster than others.
- Chips are ready when they’re golden and crisp. Serve right away for maximum crunch!
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.
- Storage: These are best enjoyed fresh, but you can store any leftovers in an airtight container at room temp for 1–2 days. If they lose their crunch, just pop them back in a warm oven for a few minutes to crisp them back up.
Nutrition
Serving: 1/2 of recipe | Calories: 144kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 367mg | Fiber: 4g | Sugar: 5g