Homemade Sweet Potato Chips.
I’ve been trying to eat a bit healthier and make better food choices.
While some people crave chocolate and sweets, I am a salty, savory girl. I will take a crunchy pretzel or chip any day over a Hershey’s Kiss or cookie.
So when I heard about making homemade sweet potato chips, I had to try.
And HOORAY! They totally satisfied my salty, crunchy chip-loving craving.
These are so easy to make, so delicious to eat, and healthy enough to not feel guilty!
The only tricky part is baking them long enough to get crispy without burning them.
This recipe is what works in my oven in my area. I have an electric convection oven. Your baking time may vary. Just keep watching – and tasting – until you achieve your best results.
The batch pictured here is ONE sweet potato!
Here is how I made them:
Homemade Sweet Potato Chips
- 1 large sweet potato
- 1-2 Tbsp. Olive Oil
- 1 tsp. coarse sea salt
- 1 tsp. chili powder or dry rub or your favorite seasoning (optional)
Preheat oven to 400 degrees F.
Thinly slice sweet potato with a mandoline slicer and layer on a baking stone or cookie sheet. Drizzle with olive oil and combine to coat well. Sprinkle with salt and seasoning. Re-spread evenly on the baking sheet.
Bake 20 minutes. Toss and flip slices. Continue baking for 10 minutes. Toss and flip slices. Bake 10 more minutes or until edges are browned and chips become crisp. Remove to paper towels to dry and drain off any excess oil. Serve immediately and enjoy!
TIP: Some type of mandoline slicer is really a must as well to get super thin, even slices.
Hope you enjoy!
Cheers & Hugs,
P.S. Do you see a familiar furry, four-legged friend in the first photo who also loves these sweet potato chips? (Charlie says “Hi” and wants you to know how good these are!)