Sweet Potato Chips
These crispy sweet potato chips are absolutely perfect for anyone craving a healthy snack that actually tastes amazing! Your whole family will love munching on these guilt-free chips. The best part is they’re so much better for you than store-bought chips!
Recipe Details
Timing & Servings: Prep Time: 10 minutes, Additional Time: 3 hours 20 minutes, Total Time: 3 hours 30 minutes, Serves: 5 people.
Nutrition Profile: Low-Carb, Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 58 Calories, 3g Fat, 8g Carbs, 1g Protein.
Ingredients You’ll Need
Sweet potato: You’ll need 1 large sweet potato that weighs about 1 pound, sliced super thin at about 1/8 inch thick. I love using a mandoline slicer for this because it gives you perfectly even slices that cook up so crispy!
Extra-virgin olive oil: Just 1 tablespoon is all you need to coat all those sweet potato slices. The olive oil helps them get golden and crispy in the oven.
Salt: Half a teaspoon of salt brings out all that natural sweet potato flavor. You can use regular table salt or sea salt – whatever you have works great!
How to Make Sweet Potato Chips
Step 1: Preheat your oven to 200 degrees F. Line 2 large baking sheets with parchment paper. This low temperature is the secret to getting them perfectly crispy!
Step 2: Toss all your sweet potato slices with the olive oil and salt in a big bowl. Make sure every slice gets coated evenly. Then spread them out in a single layer on your prepared baking sheets.
Step 3: Bake on the upper and lower oven racks for about 3 hours until they’re crisp. Halfway through, rotate the pans from top to bottom and front to back. This helps them cook evenly!
Step 4: Let them cool on the pans for 30 minutes before serving. They’ll get even crispier as they cool down!
Easy and Quick Sweet Potato Chips Version
Want to speed things up a bit? You can slice your sweet potatoes even thinner and bake them at 250 degrees F for about 2 hours instead! Just keep a close eye on them so they don’t burn. You can also use a food dehydrator if you have one – it takes about 8 hours but requires no rotating!
Serving Ideas
These chips are perfect for snacking straight out of the oven! Serve them alongside your favorite sandwich for a healthy lunch. They’re also amazing with a creamy avocado dip or hummus for extra flavor.
Storage
Store your cooled chips in an airtight container at room temperature for up to 3 days. If they lose their crispiness, just pop them back in a 200-degree oven for 10-15 minutes to crisp them up again!
Substitutions
No sweet potatoes? You can make these with regular potatoes, beets, or even parsnips! Want different flavors? Try garlic powder, paprika, or rosemary instead of plain salt. Coconut oil works great instead of olive oil too!
Pro Tips
- Slice consistency is key: Use a mandoline or sharp knife to get even slices – this helps them cook at the same rate
- Don’t overcrowd: Give each slice space on the baking sheet so they get crispy instead of steamy
- Pat them dry: After slicing, pat the sweet potato slices with paper towels to remove excess moisture
- Low and slow wins: The low temperature takes longer but gives you the crispiest results
FAQs
Can I make these in an air fryer?
You bet! Set your air fryer to 350 degrees F and cook for 15-20 minutes, shaking the basket every 5 minutes. They’ll be done much faster this way!
Why are my chips not getting crispy?
The most common reason is slicing them too thick or not giving them enough time in the oven. Make sure they’re sliced thin and bake them until they’re completely crispy – it really does take the full 3 hours!
Can I season these with other spices?
Sure! Cinnamon and a touch of brown sugar make them taste like dessert. Or try chili powder and lime zest for a spicy kick. Just add the seasonings when you toss with oil and salt!
I hope you love these homemade sweet potato chips as much as my family does! Let me know how yours turn out – I always love hearing about your cooking adventures!
