Crispy, oven-baked sweet potato chips tossed with smoky spices and sea salt. The ultimate snack when the store-bought ones just don’t cut it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, storytime. You know how there are “chip people” and then there are “sweet tooth people”? Yeah… I’m 1000% team chips. Salty, crunchy, grab-a-bowl-and-don’t-talk-to-me chips. But a while back, I had this moment of guilt after realizing I’d wiped out an entire bag of kettle chips during an episode of… actually, I don’t even remember what show. That’s how deep I was in.
So I did what any logical person does when trying to feel like a functioning adult—I decided to make my own chips. Baked, because frying things on a weeknight sounds like too much commitment. And I had a couple of sweet potatoes rolling around in the pantry. That’s literally how this recipe was born. Zero fancy plan. Just a lazy snack craving that turned into my new obsession: Baked Sweet Potato Chips.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Baked Sweet Potato Chips Recipe?
You ever bite into a store-bought “veggie chip” and feel like you’ve been lied to? They always look promising on the bag—“crispy, flavorful, guilt-free!”—but then they taste like… disappointment. That’s not the case here, I swear.
These sweet potato chips are crispy on the edges, a little tender in the middle (in a good way), and every bite has this smoky-salty combo that makes them ridiculously addictive. They’re baked, not fried, but you’d never guess because they crunch just right. Also, you get to play mad scientist with the spices—spicy, sweet, smoky, you name it. Plus, they’re so simple, it’s almost suspicious.
Perfect for when you’re trying to snack smarter, but still need something that feels like a treat.
Ingredient Notes:
Let’s talk about what we’re working with. You don’t need anything fancy here. Just real ingredients doing their job.
-
Sweet Potatoes: The star, obviously. Big ones. The thinner you slice, the crispier they’ll get. I used a mandoline once and promptly sliced my thumb, so now I stick with a knife. You do you.
-
Chili Powder: Gives a subtle kick. Not “I need a glass of water” spicy, just a nice smoky warmth.
-
Garlic Salt: It’s salt… but better. Adds that perfect umami hit that keeps you reaching for more.
-
Smoked Paprika: If you don’t have this, pause, go get it. It’s the game-changer. Smoky, sweet, and makes everything taste fancier than it is.
-
Cumin Powder: A small dash but it brings this cozy earthiness that rounds it all out.
-
Kosher Salt & Cracked Pepper: For finishing touches. Because sometimes you just need a little more oomph.
-
Canola Oil: Helps with crispiness and makes sure all the seasoning actually sticks. You could totally swap in avocado oil if you’re feeling bougie.
How To Make Baked Sweet Potato Chips?
Alright, don’t overthink this. It’s chips. We’re not building IKEA furniture here.
- First, preheat your oven to 400°F. Don’t “almost” preheat—get it fully there. The hot oven is key for those crispy edges we’re after.
- In a large bowl, mix together all your seasonings and oil. You’ll get this beautifully fragrant, spicy-smoky oil blend that smells like it belongs in a gourmet kitchen, but here we are, standing in sweatpants.
- Toss in your sweet potato slices. This is where you want to get messy—use your hands. Make sure every slice is shiny and seasoned. You don’t want any naked chips, right?
- Next, line two baking sheets with parchment and spread out the slices in a single layer. And I mean single layer. Overlapping them is the fastest way to end up with soggy sadness. I’ve been there.
- Bake for about 22-24 minutes, flipping them halfway through. Oh, and swap the trays from top to bottom so they cook evenly. I know, it’s annoying, but it works. Some slices might crisp up quicker—just pull them out early and let the rest finish. No biggie.
- Once they’re out, sprinkle a little more salt if you’re feeling it, and let them cool for a few minutes. They crisp up as they cool, so don’t panic if they’re not rock hard straight out of the oven.
Storage Options:
Let’s be real, these usually don’t last more than an hour in my house. But if you do manage to have leftovers, store them in an airtight container after they’ve completely cooled. They’ll stay decent for about 2 days. If they go a little soft, a quick 5-minute pop in a 300°F oven brings them right back. Pro tip? Add a paper towel in the container to absorb moisture. You’re welcome.
Variations and Substitutions:
You can totally riff on this recipe. In fact, I encourage it.
Want To Save This Recipe?
-
Spicy Version: Add a pinch of cayenne if you’re a heat seeker.
-
Sweet & Salty: Sprinkle a touch of brown sugar with the spices for a sweet-savory combo. Chef’s kiss.
-
Herb Twist: Dried rosemary or thyme? Game changer.
-
Different Oils: Olive oil, avocado oil—use what you’ve got.
-
No Garlic Salt? Just mix salt with a dash of garlic powder and call it a day.
What to Serve with Baked Sweet Potato Chips?
Honestly, these chips can hold their own. But if you’re building a snack spread, here’s what they vibe with:
-
Dips, Dips, Dips: Hummus, ranch, a zesty yogurt dip, even salsa. They’re ready for anything.
-
Burgers’ Best Friend: Swap out fries for these and suddenly you’re the person who brings “gourmet” sides.
-
Charcuterie Boards: Adds color and crunch next to your meats and cheeses.
-
Soup Night: Dunk them into creamy tomato or a hearty chili. Trust me on this.
Frequently Asked Questions:
How do I get them really crispy?
Thin slices and no overlapping. Also, patience. They crisp up as they cool, so resist the urge to keep baking them to death.
Can I make these ahead of time?
Totally. You can slice and season them in advance, store them in the fridge, and bake when ready. Or bake them fully and re-crisp in the oven when snack time hits.
Peel or no peel?
Up to you! I usually peel mine because I like a smoother chip, but if you’re into that rustic vibe (and extra fiber), keep the skins on. You can’t mess this up.
So, are you in? I dare you to make these Baked Sweet Potato Chips and not eat half the batch straight off the tray. And if you do? Welcome to the club. Let me know how yours turn out—or better yet, tell me what wild spice combos you try. I’m always looking for an excuse to make another batch.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Sweet Potato Chips
Ingredients
- 5 large sweet potatoes peeled and thinly sliced (approximately 1/8 inch thick)
- 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup canola oil
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Prepare two large rimmed baking sheets by lining them with parchment paper or lightly greasing them to prevent sticking.
Prepare the Seasoning Mixture:
- In a large mixing bowl, combine the chili powder, garlic salt, smoked paprika, cumin powder, kosher salt, cracked black pepper, and canola oil. Stir well until the spices are evenly incorporated into the oil.
Season the Sweet Potato Slices:
- Add the thinly sliced sweet potatoes to the bowl with the seasoned oil mixture. Toss thoroughly to ensure all slices are evenly coated with the seasoning blend.
Arrange on Baking Sheets:
- Divide the seasoned sweet potato slices between the two prepared baking sheets. Arrange them in a single, even layer, ensuring the slices do not overlap to allow for even baking and crispness.
Bake the Sweet Potato Chips:
- Place the baking sheets in the preheated oven. Bake for 22 to 24 minutes, flipping the slices once halfway through the baking time. Rotate the baking sheets to ensure even cooking. Bake until the edges are crisp and the centers are tender.
Finish and Serve:
- Once baked, remove the sweet potato chips from the oven. Sprinkle with additional kosher salt if desired. Allow them to cool slightly; they will continue to crisp as they cool. Serve immediately or store as directed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
