Sweet Potato Chips
Once you start eating these crispy sweet potato chips, you won’t be able to stop! Finish them with a sprinkle of sea salt and pair them with your favourite dips, serve them as a side for sandwiches, or just snack away.
Homemade chips are one of those things that seems like it should take a lot of work, but they’re really a whole lot easier than you expect. Like my air fryer veggie chips and beet chips, these sweet potato chips take just a few minutes of prep, a little bit of cooking, and the results are SO worth it.
Let me tell you, you will eat these up so quickly, you will be making more very soon. (Just plan on picking up sweet potatoes every time you go grocery shopping from now on!)
The sea salt is the kicker on top of these sweet chips. It adds a delicious contrast and texture to the chips, taking them to the next level.
Why You’ll Love This Sweet Potato Chips Recipe
- A sweet and salty snack. You don’t have to choose between salty chips or sweet candy when you’re snacking on sweet potato chips—you get both flavours!
- Easy to make at home. Homemade sweet potato chips can be made easily in your oven with just a few ingredients.
- Versatile snack option. These chips can be paired with just about any dip, served as an accompaniment to sandwiches, or eaten on their own.
- Budget-friendly. Sweet potatoes are a budget-friendly ingredient that can be easily found at any grocery store.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sweet potato – You can leave the skin on or peel it off. Even if you don’t usually like sweet potato skin, the potato will be sliced so thinly it probably won’t bother you here!
- Olive oil – You’ll need some for tossing the sweet potato chips and some for making sure they don’t stick to the pan.
- Sea salt – A flaky sea salt adds some nice texture to the chips.
How to Make Sweet Potato Chips
- Prepare. Preheat your oven to 400℉. Cut the sweet potato into 1/8-inch-thick slices.
- Season. Toss the sweet potato slices with olive oil until they’re evenly coated.
- Arrange on the baking sheet. Coat one or two baking sheets with olive oil. Place the chips on the baking sheet and sprinkle salt over the tops.
- Bake. Set the baking sheets on the racks furthest away from the heat source. Bake for 15 to 20 minutes, flipping the chips once halfway through the cooking time, until they’re crisp and baked through.
- Season and cool. Remove the pans from the oven and sprinkle more sea salt on top of the chips. Allow the sweet potato chips to cool slightly on the baking sheet for at least 5 minutes, then enjoy.
Tips for Success
- Use a mandoline slicer. To get thin and evenly sliced sweet potato chips, use a mandoline slicer with a 1/8-inch setting.
- Do not overcrowd the baking sheet. Make sure to leave some space between the sweet potato slices on the baking sheet to ensure they cook evenly and become crispy.
- Monitor closely. Keep an eye on the chips, as they can quickly go from crispy to burnt due to their thinness. To make sure the chips don’t burn, I recommend first checking for doneness at the 10-minute mark.
- Bake longer if needed. The chips will get crispier after cooling. If you find they’re still not crispy after 5 minutes, you can bake them for 5 minutes more; if just the centres are soft, place the pan back in the oven with the door slightly ajar for 5 minutes. (The oven should be turned off when you do this—you just need the residual heat!)
Flavour Ideas for Sweet Potato Chips
As soon as the chips come out of the oven, you can sprinkle on any seasoning you’d like to make these flavoured chips! Here are some ideas:
- Spices. Smoked paprika, garlic powder, cumin, and chili powder are all great options to add some heat and depth of flavour to your chips.
- Herbs. Dried herbs like rosemary or thyme can add a fresh, savoury note to your sweet potato chips. If you’re serving the chips right away, you can also use fresh herbs.
- Vegan cheese. If you plan on eating your chips immediately (versus storing them for later), a sprinkle of freshly grated vegan Parmesan is delicious.
- Dips. These sweet potato chips go well with a variety of dips! Try my vegan spinach artichoke dip, vegan whipped feta dip, or vegan ranch dressing.
- Sandwiches. Add these sweet and salty chips as a side with a vegan BLT sandwich, or your favourite sandwich.
- Burgers. These chips are perfect with vegan quinoa beet burgers.
- On their own. Of course, these sweet potato chips are just as tasty on their own as a snack.
How to Store
Place the cooled sweet potato chips in an airtight container or zip-top bag and store them at room temperature for up to 3 days.
If they get a bit soft during storage, place them on a baking sheet and bake in a preheated oven at 350℉ for about 5 minutes until they’re crispy again.
More Crispy Vegan Snacks
- Homemade Pita Chips
- Cinnamon Apple Chips (Baked)
- Three Ways To Make Kale Chips – Salty, Spicy and Cheesy
- Vegan Cheez-Its
Enjoy friends! If you make this sweet potato chips recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Sweet Potato Chips
- 1 large sweet potato, washed and dried (about ½ lb)
- 1 tablespoon olive oil, + a little extra to great the cookie sheet
- ⅛ to ¼ teaspoon sea salt, plus a little extra for finishing (if needed)
- Preheat the oven to 400℉/200℃.
- Slice off an inch off of both ends of your sweet potato. Run the sweet potato through your mandolin (I used the ⅛" thickness setting) until you have made circular chips out of the entire potato. If you don't have a mandolin, you can use a very sharp knife to cut similar sized circles but a mandolin is preferred for consistent shaping and crispiness.
- In a bowl, toss the raw sweet potato chips with the 1 tablespoon olive oil until coated.
- Coat one or two baking sheets (depending on how many chips you end up with) with a little bit more olive oil. Place the raw chips on the baking sheet, spreading out so they don't touch or touch only slightly, and sprinkle with sea salt.
- Place the baking sheets in the racks furthest away from the heat source/in the centre of the oven to prevent burning.
- Bake for 15 to 20 minutes (checking them after 10 minutes, and again after the 15 minute mark to ensure they don't burn) flipping the chips once halfway, until chips are crisp and cooked through.You want to check as early as 10 minutes since your mandolin might slice slightly thinner than mine and you don't want them to burn. On one mandolin, this size was ready at 20 minutes. On the other mandolin, it was ready at 15 minutes.
- Sprinkle more sea salt on top as soon as you remove them from the oven (a little goes along way – don't do more than pinch of ⅛ teaspoon at a time). Allow chips to cool slightly on the baking sheet for about 5 minutes at least – they crisp up even more as they cool so you may not need the extra 5 minutes even if some feel a little soft in the centre. If still not crisp at all after the cooling, bake for those extra 5 minutes. If they need just a little bit more time/the centre is still slightly soft, you can place the pan back inside the now OFF oven with the door slightly open for 5 minutes to help dry out the chips. Serve and enjoy!
- As soon as chips come out the oven, you can also sprinkle over some paprika, garlic powder or any other seasoning you’d like to make these flavoured chips!
- To store: Place the cooled sweet potato chips in an airtight container or ziplock bag and store them at room temperature for up to 3 days. If they get a bit soft during storage, place them on a baking sheet and bake in a preheated oven at 350℉ for about 5 minutes until they’re crispy again.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.