Baked Sweet Potato Chips Recipe (2024)

There is something irresistible about a vegetable crisped up like a chip; at least, my girls think so. We can eat sweet potato chips all day long!

So, after I purchased a mandoline slicer and saw how simple it was to make this tasty snack, I officially entered the homemade chip business. They're a perfect substitute for potato chips with dip or as a side dish with lunch.

Now, it's just part of the routine. Oven-dried apple chips, beet chips, you name it. It all depends on what's in season! We find the best way to cook them is in the oven because you can make LOTS of them all at once. Although we do make microwave zucchini chips in a pinch.

The process is simple, but it does take a little trial and error to get perfectly crispy sweet potato chips. So I'm sharing all the tips and tricks I've learned along the way, which will shorten your learning curve if you're new.

Here's why you'll love this recipe too:

• It's an easy 3-ingredient recipe.
• Homemade sweet potato chips are fresh so they taste better and don't have any preservatives. You can control the amount of salt, too.
• They're easy to customize with different seasonings.

Directions with Pictures

Follow the steps below to make the best oven-baked sweet potato chips.

Oven setup: Place the wire oven racks in the middle two levels, next to each other. Since you'll need two baking sheets, this setup will allow you to stagger one on the left side of the stove and the other on the right side.

Step 1. Scrub and dry the sweet potatoes, but don't remove the skin. Thinly slice potatoes with a mandoline slicer or sharp knife so they are about ⅛ to 1/16 inch thick. We used "2," which was not the thinnest setting.

Step 2. Place slices in a single layer on a sheet pan lined with parchment paper or aluminum foil and coated with cooking spray. Use a pastry brush to lightly brush the slices with olive oil. Lightly season with sea salt.

Step 3. Place the pans in the preheated oven. Bake for about 1 ½ hours, flipping the slices at the 1-hour mark and rotating the pans. Check for doneness every 15 minutes after that.

Step 4. Cook until sweet potato chips are crisp, not burnt, with golden brown and lightly curled edges. Place them on a cooling rack. They will continue to crisp as they cool.

Best Temperature

The best temperature for sweet potato chips is slow and low. We found that 225°F was the sweet spot, and likely mimics what you'd get with a dehydrator. The lower temperature allows the chips to evenly crisp and minimizes the chance of burning. You can also be less vigilant in keeping watch.

That said, you'll find recipes using a high temperature, anywhere from 300°F to 400°F. The key is to watch carefully and remove chips before they brown. It's better to get them out too soon rather than too late.

And the good news is they taste great even if they are a little soft in the center!

Top Tip

Slice the sweet potato into thin slices with a uniform thickness so they cook evenly. Use a mandoline slicer if you have one!

Dipping Sauces

These sweet potato chips are sturdy enough to enjoy with your favorite dip. Our favorites include:

• Ranch dressing
• Greek yogurt onion dip
• Simple Guacamole