These homemade sweet potato chips have been a staple in my house for the last few years and are so easy to make! You need minimal ingredients – just some sweet potato and salt – and a mandolin. These are baked, not fried, but still retain that crunch and a ton of flavor while remaining pretty healthy. The perfect, guilt-free snack!
Baked Sweet Potato Chips
Ingredients
- 2 medium sweet potatoes
- 1/3 cup olive oil
- kosher salt
Instructions
- Line two baking sheets with parchment paper and set aside. Depending on the size of your potatoes, this recipe could easily fill up multiple baking sheets, so while it's possible to use do one sheet at a time, it will take much longer. Preheat the oven to 300°F.
- Using a mandolin, slice the potatoes into the thinnest rounds that you can; I find that this yields the best results with a nice crispy chip. If you don't have a mandolin, use a very sharp knife, just know that it will take longer and you likely won't get quite as thin of a slice, which will affect baking time.
- Place the slices into a medium bowl, and toss with the olive oil. Make sure that every slice seems some oil! Lay them out in a single layer on the parchment paper as close as possible; it's ok if they're touching, they will shrink in the oven anyways, just make sure there's no overlapping. If at this point there are any slices that look like they missed out on some olive oil, use a pastry brush to dab a little bit from another slice and touch up any spots that need it.
- Sprinkle the chips with kosher salt and bake for 20-25 minutes, until crisp and golden around the edges. Half way through, quickly pull the chips out and flip them over, and give them another sprinkle of salt. I found that even with a mandolin, not every slice was quite the same so they ended up baking at slightly different speeds. At the 20 minute mark, remove any that look done, allowing only those that still feel a bit soft to keep baking to ensure that none of them get burned. Allow them to cool for a few minutes on a paper towel to absorb any leftover oil, and then add to a bowl and serve immediately, or place in a plastic bag; they'll keep for a few days!
- Enjoy!
