These baked sweet potato chips are a great healthy side dish that I love to serve with just about anything! I coated these sweet potato chips in a delicious spice blend and then baked them in the oven for a healthier alternative to deep-fried potato chips. You can feel great about feeding them to your family, and they’re oh-so-easy to make with just 5 ingredients! Win-win if you ask me!
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Sweet potato chips are a healthy favorite at our house. Pat is always asking me to put down the tacos, cheese dip, and brownies and make healthier options. His favorite recipe I make is my Grilled Salmon with Avocado Salsa, but this baked sweet potato chips recipe is a close second. I love how easy they are to make in just 30 minutes with only 5 ingredients! I have a feeling these healthy chips will be a huge hit in your house like they are in ours!
What’s in This Sweet Potato Chips Recipe?
- Sweet Potatoes: I used large sweet potatoes, but any size works. No need to peel them!
- Olive Oil: Helps the seasonings stick to the chips and helps them crisp in the oven. These are also great with avocado oil!
- Chili Powder: Adds a bit of a spicy kick to these chips.
- Kosher Salt: Enhances the natural flavor of the sweet potatoes.
- Seasoned Salt: A blend of salt, herbs, and spices that takes these chips to the next level. A little goes a long way– I only used a few pinches. My go-to brand is Lawry’s.
Tips for Success
- If you don’t have one, you should invest in a mandoline slicer. You can slice all kinds of veggies super thin without fear of slicing off a finger or thumb.
- I cut my chips to ¼ inch thick and they were great! But for an even crispier chip, I recommend ⅛ inch.
- Leave space between the chips so they crisp rather than steaming.
- I found that after baking the potato chips in the oven for 10 minutes on each side, it worked best to then broil them on high for a couple of minutes (watch them carefully or they will get really burnt). This just amps up the crispiness a bit and makes them even tastier!
- If your chips don’t come out crispy, they might be too thick or they might be undercooked. Make sure you’re cutting the chips super thin and letting them cook long enough.
- If some chips are burning while others aren’t crisping, check your oven temperature. You may have hot spots.
How to Store
Store leftover sweet potato chips in an airtight container or Ziplock bag at room temperature for up to 1 week. They may start to soften after a few days, but I have had good luck popping them back in the oven for a few minutes to recrisp them.
Serving Suggestions
These baked sweet potato chips are the perfect side dish for everything from skillet steak to chicken burgers and Philly cheesesteak sloppy joes. They’re also a great snack all by themselves with plenty of dipping sauces. Some of my favorites include fry sauce, ranch dressing, garlic aioili, and Chick Fil A sauce. I’m craving them just talking about them!
5-Star Review
“Fantastic! I’ve been making this very often for the last month or so.” -Julian Stanley
Baked Sweet Potato Chips Recipe
Equipment
Ingredients
- 4 large sweet potatoes
- 1 tablespoon olive oil
- 1½ teaspoons chili powder
- ½ teaspoon kosher salt
- ⅛ teaspoon seasoned salt such as Lawry's, to taste
Instructions
- Preheat oven to 425°F. Lightly oil a baking sheet (or line with foil and oil). Set aside.
- Using a mandoline slicer or a very sharp knife, cut the sweet potatoes into thin slices (¼ inch for thicker chips or ⅛ inch for thinner chips).4 large sweet potatoes
- Combine the olive oil and seasonings in a large bowl.1 tablespoon olive oil, 1½ teaspoons chili powder, ½ teaspoon kosher salt, ⅛ teaspoon seasoned salt
- Add the cut sweet potatoes; toss gently to coat.
- Place the potatoes in a single layer on the prepared baking sheet.
- Bake, turning once, until golden and tender, about 10 minutes on each side.
- After roasting, broil on each side on high for just a couple of minutes. Watch them closely to make sure they do not burn.
- Serve with your favorite dipping sauces!
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sweet Potato Chips Step by Step
Cut the Potatoes: Preheat oven to 425°F. Lightly oil a baking sheet (or line with foil and oil). Set aside. Using a mandoline slicer or a very sharp knife, cut the 4 large sweet potatoes into thin slices (¼ inch for thicker chips or ⅛ inch for thinner chips).
Mix the Spices: Combine 1 tablespoon of olive oil, 1½ teaspoons of chili powder, ½ teaspoon of kosher salt, and ⅛ teaspoon of seasoned salt in a large bowl.
Toss the Potatoes: Add the cut sweet potatoes; toss gently to coat.
Arrange the Potatoes: Place the potatoes in a single layer on the prepared baking sheet.
Bake the Potatoes: Bake, turning once, until golden and tender, about 10 minutes on each side.
Broil the Chips: After roasting, broil on each side on high for just a couple of minutes. Watch them closely to make sure they do not burn. Serve with your favorite dipping sauces!
How long is their shelf life?
Hi Jocelyn, they should last for about a week in an airtight container.
Would it kill you to put a temperature in there somewhere, you know, after you finish you story and repeatedly telling everyone how good they are?
It’s in the recipe card! You can always hit “recipe” at the top of the page and it’ll take you right to it! It’s 425 :)
Jeez… would it kill you to not be so rude!
Have you tried making these in an air fryer? I bet they would turn out great
I haven’t yet, but I’ll be sure to try it! Great idea!
I’ve been craving chips. This should satisfy.
Trust me, they will!
These look amazing! I probably just missed this but I didn’t see what you heat the oven to? Thank you!
Hi Justine. These should cook at 425 in the oven. :)