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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.
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3.84 from 42 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 Time10 mins
Cook Time45 mins
Total Time45 mins
Course: Snack
Cuisine: American
Keyword: sweet potato chips
Calories: 144kcal


  • 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