Baked Sweet Potato Chips
Crispy baked sweet potato chips seasoned with chili powder, garlic salt, smoked paprika, and cumin. A simple, healthier homemade snack.
10 Servings
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
This recipe is naturally gluten-free, as all ingredients are free of gluten-containing additives. However, always verify that the chili powder, garlic salt, and smoked paprika are certified gluten-free, as some spice blends may contain anti-caking agents or cross-contamination risks. Additionally, ensure the parchment paper and other baking materials are gluten-free to maintain purity for individuals with celiac disease or gluten sensitivity.