Baked Sweet Potato Chips
In short: Paper-thin sweet potato slices tossed with olive oil and smoked paprika, then baked until crisp. A crunchy, naturally sweet alternative to potato chips. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 20 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Sweet potato chips bake up with crisp edges and a gentle sweetness that kids tend to like. The key is thin, even slices, a short soak to rinse off starch and a single layer on the tray so the slices dry instead of steaming. Seasoned with smoked paprika they taste a little like barbecue chips, and with cinnamon they edge toward dessert. They are best within a few days, kept airtight.
Instructions
- Heat the oven to 175°C (350°F). Line two large baking trays with baking paper.
- Slice the sweet potatoes as thin as you can, about 2 mm (1/12 inch), using a mandoline or a sharp knife. Even slices bake at the same rate.
- Soak the slices in a bowl of cold water for 20 minutes to rinse off surface starch. Drain, then pat them completely dry with a clean towel.
- Toss the slices in a large bowl with the oil, salt and paprika until each slice has a light coat.
- Arrange the slices in a single layer on the trays, without touching. Crowded slices steam and stay soft.
- Bake for 15 minutes, then flip the slices and swap the trays. Bake for 10 to 15 minutes more, lifting off chips as they turn crisp and deep orange at the edges. The thinnest ones finish first.
- Cool on the trays for 10 minutes, since the chips crisp as they cool. Store in an airtight container.
Tips
- Sweet potato sugars burn quickly. Check from the 20-minute mark and pull the browned chips first, leaving the paler ones to finish.
- Try 1/2 teaspoon of cinnamon and a pinch of salt for a sweeter version, or garlic powder and dried rosemary for a savory one.
Questions and answers
Why are my sweet potato chips soggy?
The slices were probably too thick, overlapped on the tray or were not dried after soaking. Cut them thinner, spread them in one layer and dry them well.
Can I make sweet potato chips in an air fryer?
Yes. Cook small batches at 160°C (320°F) for 8 to 12 minutes, shaking halfway, until crisp at the edges. Do not crowd the basket.
How long do homemade sweet potato chips stay crisp?
In an airtight container at room temperature they stay crisp for 3 to 4 days. A folded paper towel in the container absorbs humidity.
How long does it take to make Baked Sweet Potato Chips?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Baked Sweet Potato Chips?
About 150 kcal per serving, with 2 g of protein, 25 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 150 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 25 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
