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Jun3 Recipes

Best Baked Sweet Potato Chips Recipe

These sweet potato chips make the perfect side dish for almost any meal and don’t require any special kitchen equipment!

The other day I was cooking my black bean veggie burgers and I was looking around my fridge and pantry to see what I could serve for a side. My favorite sides always include a sweetpotato since I love sweet potatoes, in any and all forms. And my favorite way to prepare them is this simple side dish recipe: baked sweet potato chips. (My husband loves them too!)

Side bar with some sweet potato education! I intentionally spelled sweet potato as one word – sweet potato – in the paragraph above. Sweetpotato is deliberately spelled as one word unless directly quoting a source where it is spelled as two words (i.e., sweet potato). The one-word spelling was officially adopted by the National Sweetpotato Collaborators in 1989. (Learn more here!)

Okay, education session over – back to the recipe! Add this baked sweet potato chip recipe (or baked sweet potato chip recipe 🙂 ) to your regular dinner rotation. They pair well with a good steak, grilled chicken breasts, and veggie burgers. I also like the leftovers to serve with eggs in the morning! These chips could even be the base of a pretty awesome nacho meal.

One thing that’s different about this recipe vs. others you may find is that these are not intended to get super crispy. I’m not trying to replicate store bought sweet potato chips! On these, the edges are slightly crispy but still have some chew in the middle. That’s the best of both worlds for me since the softer texture helps highlight the natural sweetness of sweet potatoes. Sweet potatoes really are my favorite food on the earth, and they are my favorite healthy carb!

Best Baked Sweet Potato Chips Recipe

Okay, onto the recipe! And it’s an easy recipe at that!

This recipe is SO simple you just need FOUR ingredients. You can add a little pizazz on the flavoring if you want spicy or sweet chips, too. Just add a little cayenne pepper or drizzle some honey on them before baking. And while I season with only salt, feel free to season with salt and pepper.

Ingredients

2 medium sized Sweet Potatoes
2 Tablespoon Olive Oil
Sea Salt to taste (usually around 1-2 teaspoons)

*If you are serving a large group – just double (or triple) the number of sweet potatoes and oil!

Instructions

Remember when I said this recipe was easy? That’s because it is. Don’t let the number of steps deter you. I’ve just broken them down into specific details for those who like that, but really, it’s an incredibly easy process. The hardest part is slicing the sweet potatoes.

Step 1

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

Step 2

Thinly slice the sweet potatoes into 1/8” slices. I usually use a chef’s knife when cutting the sweet potato – so they’re not paper thin like a real chip. (Again, I’m not going for super crispy chips here!) But if you prefer a thinner slice, aren’t great with a chef’s knife and/or want to make sure they’re all the exact same size, a mandolin slicer also works well.

Step 3

Place the sweet potato slices in a bowl and drizzle the olive oil on top. Toss to combine so the slices are evenly coated in oil. Add salt and toss again.

Step 4

Place the sliced sweet potatoes on the baking sheets with parchment paper, spreading them out in a single layer. Try not to let the slices touch or overlap. This helps them bake evenly. Spread the slices between two pans if necessary, rather than overlap them.

Step 5

Put potatoes in the oven and let them bake for 18 – 20 minutes. Set a timer! Note: the thickness of your slices will impact the cooking time – so keep an eye out on your slices, especially if this is your first time trying this recipe.

Step 6

When your timer goes off, take out the potatoes and flip them so they can evenly cook on both sides.

Step 7

Place flipped potatoes in the oven for another 5-10 minutes, keeping a close eye so they don’t burn. They should have brown spots on each side.

Step 8

Remove from oven and let them sit on the pan for 10 minutes before serving. This helps them continue to cook just a little without burning.

Tips for Making the Best Baked Sweet Potato Chips

Tip 1

While you can peel the sweet potatoes before slicing, I never do. There is nutrition in that skin!

Tip 2

If any are sliced too thin or have extra oil on them, they may burn so just keep an eye and take out any early that are cooking faster than the rest of the bunch. Little appetizer for ya.

Tip 3

Coconut oil also works well if you prefer using that olive oil. Just note, depending on the type of coconut oil you have, your chips might have a strong coconut flavor and the exact cooking time may vary.

Tip 4

If you have leftovers, just toss the extras into a zip lock baggy or any other airtight container and place in the fridge. They’ll last for 3-4 days (I usually gobble them all up the night I make them though!)

Tip 5

Make sure you thoroughly wash and dry your potatoes before slicing them. I use this brush to to remove all the dirt.

Tip 6

If you have a lot of sweet potato slices – instead of overcrowding the baking sheet, just cook a few batches. This will keep your chips from overlapping on the baking sheet which can cause chips to bake unevenly.

Nutrition

Sweet potatoes are a nutritional powerhouse! They are rich in potassium, fiber and vitamin C. And as you’ll see from the numbers below, they’re an excellent source of Vitamin C!

I ALWAYS buy North Carolina sweet potatoes since they’re so easy to find here, either at the farmers market or the grocery store. Did you know that North Carolina is one of the largest growers of sweet potatoes in the world? As an NC resident, it just feels wrong to buy sweet potatoes grow anywhere else when we have so many local farmers here growing them!

This is based on a serving size of 1 sweet potatoes at about 150g.

Calories: 124
Carbohydrates: 15.1 g
Protein: 1.2 g
Fat: 6.8 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 4.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 41 mg
Potassium: 253 mg
Fiber: 2.3 g
Sugar: 3.1 g
Vitamin A: 10640 IU
Vitamin C: 1.8 mg
Calcium: 22.6 mg
Iron: 0.5 mg