Sweet Potato Chips
by Sommer Collier — last updated on Aug 31, 2026 I’ve made plenty of batches of sweet potato chips, and I’ve learned that the key to getting them nice and crisp is to slice them paper-thin and bake them. My easy 3-ingredient recipe makes a crunchy, healthy snack without deep frying, and I also love serving them as a simple side dish with burgers and sandwiches.
Lately, I’ve been buying bags of gourmet vegetable chips to serve with dips at cocktail parties and neighborhood gatherings. After all, they’re colorful, uniquely flavored, and seem to be appreciated by friends with certain food allergies. After looking back at my grocery receipts over the last few weeks, it occurred to me that I’ve spent a ridiculous amount of money on fancy chips this month. Yikes! I’m not a cheapskate by any stretch, but I hate to waste money on things I can easily make myself. Especially when my version is quick and just as good, if not better. So today I’m sharing my baked sweet potato chips recipe. Like my homemade beet chips recipe, it’s super simple to make, requires only 3 ingredients, and tastes like better than store-bought chips, because they’re fresh! Plus, making sweet potato chips at home allows you full control of chip thickness, fat content, and seasoning. Not. Too. Shabby.
Kelsey – ⭐⭐⭐⭐⭐ I made a batch of homemade food for my dogs this morning and had several large halves of sweet potatoes left over from over estimating how many were needed for the batch. They were already peeled & it was only 8am so I didn’t know what else to do with them but didn’t want to toss them! So I stumbled on this recipe and used its instructions as a general reference guide for the smaller amount of sweet potatoes that I had. Worked out perfectly! I love sweet potato chips & this was nice unexpected option!
Table of Contents
Sommer’s Recipe Highlights
Super budget-friendly – One of my favorite things about making baked sweet potato chips at home is how incredibly inexpensive they are. Store-bought sweet potato chips can be surprisingly pricey when you consider how little actual sweet potato comes in each bag! When I make them myself, I can turn a few inexpensive sweet potatoes into a huge batch of crisps for pennies on the dollar.
Completely customizable – I’m keeping this basic recipe wonderfully simple with just sweet potatoes, olive oil, and salt, but that’s only the beginning. You can season these chips with practically anything you love! Try Cajun seasoning for a spicy kick, Italian seasoning for an herby twist, lemon pepper for something bright and zesty, or create your own custom spice blend. It’s an easy recipe to change up every time you make it.
A healthier way to get that crunch – Sweet potatoes have a reputation for being a healthier choice, but once they’re deep-fried, even sweet potato chips can become pretty indulgent. That’s why I love baking them instead! Like with my baked zucchini chips, still get that satisfying crunch I’m craving, but without all the oil and calories that come with deep-frying. It’s a simple snack I can feel much better about serving my family.
Key Ingredients and Tips
- Sweet potatoes – I use about 1½ pounds of sweet potatoes, but you can easily make as many or as few chips as you like. And there’s no need to peel them! I actually love leaving the skins on for extra texture. Just give the potatoes a good scrub before slicing.
- Olive oil – I use just enough olive oil to lightly coat the sweet potato slices and help them crisp up beautifully in the oven. Be careful not to overdo it… Too much oil can make the chips soggy instead of crisp.
- Salt – I prefer a coarse salt, such as kosher or sea salt, for the best flavor and texture. I season lightly before baking, then taste the chips while they’re warm and add an extra sprinkle if needed.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
I preheat the oven to 300 degrees F. Then I line several baking sheets with parchment paper and set aside.
I slice the sweet potatoes very thin on a mandolin slicer. You can use a sharp knife to cut the sweet potatoes, but it’s much faster on a mandolin. You can also choose to slice your sweet potatoes thicker for sturdier chips, but they will take a little longer to bake. Using a vegetable peeler is a good way to make them very thin and evenly sliced. (I like mine super thin and crispy.)
I place the sweet potato slices in a large bowl and drizzle extra-virgin olive oil over the top. Then I toss the slices with your hands to make sure every single slice is kissed with oil on both sides.
Now I lay the sweet potato slices on baking sheets in a single layer.
At this point I lightly sprinkle the unbaked chips with kosher salt. The kosher salt flakes are large and flat, so they hold tight to the oiled chips and offer a great salty flavor that brings out each chip’s natural sweetness.
Now I bake for 20-25 minutes until crisp and golden around the edges. Then I remove from the oven and cool for 5 minutes on the baking sheets in a single layer. If you find any chips that have soft centers, pop them back in the oven for about 5 minutes.
Once they are baked, the sweet potato chips are light and crispy with an intense salty-sweet flavor. You can store them in an air-tight container for lunchbox snacks all week, pack them in spring picnic baskets, or serve them at parties.
Serve on their own or with some dips like magic taco dip or Southern comeback sauce!
Expert Tips
The two most common issues with making baked vegetable chips at home is the tendency for them to either stay soggy in the middle, or burn quickly and turn dark.
Want to avoid these issues? I can help!
- Slice the Sweet Potatoes Evenly. The sweet potatoes must be very thin and evenly sliced to baked properly. If you have uneven sweet potato rounds you are more likely to deal with over or under-cooking issues. Using a mandolin slicer is the best way to ensure even slicing. You can also use a vegetable peeler to make thin even slices
- Check your Oven Thermometer. The most common issue when baking or roasting anything, is a faulty thermometer (or thermostat) in your oven. It is not unusual for oven thermometers to run 10-30 degrees too hot or too cool, especially if you use your broiler or self-cleaning oven function. Over time, high temperatures damage the thermometer or thermostat, causing this fluctuation in the oven temperature. You can correct the temperature by hanging a new oven thermometer from the middle oven rack. Then once the oven is preheated, adjust the temperature as needed. If you use your oven a lot, change out the hanging thermometer once a year.
- Don’t Overstuff the Oven. Even if your oven temperature is exact, if you put too many baking sheets in the oven at once, each pan will take longer to bake. Placing more than one pan in the oven at a time, also creates more opportunity for uneven baking.
Storage
Store your leftover chips in an airtight container or zip bag at room temperature. These will stay good for up to one week! If you happen to have a few that start to soften, you can crisp them back up in the oven or in an airfryer in just a few minutes.
Frequently Asked Questions
If you want a bolder flavored sweet potato chip, try adding paprika and garlic powder to the mix! This will create a nice combination of smoky, savory, and sweet.
Actually, yes! Sweet potato chips are vegan and are high in fiber, vitamins, and minerals, making them healthier than normal potatoes. Plus, these chips are baked instead of fried so they are lower in fat!
You can eat your healthy sweet potato chips as a simple snack with your favorite dips! Or serve them as a side dish for lunch with a tuna salad sandwich or a vegetarian enchilada!
More Baked Chips
Sweet Potato Chips
Video
Instructions
- Preheat the oven to 300 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
- Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
- Sprinkle the chips lightly with Diamond Crystal® Kosher Salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.
Delicious! I halved the recipe because I don’t want to get too carried away with eating these. They did take a lot longer to bake than expected but that’s ok-I wasn’t in a rush. Next time, and there definitely will be a next time) I’m going to spray the parchment paper with olive oil spray, lay down the potatoes and then spray the top. I probably oiled the potatoes too much and they were soggy till I decided to pat them down with paper toweling. Looking forward to my chips and a glass of wine!
Turned out perfect. I used the medallion slicer on the thinness setting, and they were delicious. Thanks.
I’ve tried more than once to make the sweet potato chips this way but it doesn’t work the edges peel up and burn meanwhile the center is undercooked. Even the slices that are evenly sliced I used a mandolin.
if you don’t have a consistent size to the sweet potato a lot of them burn while others don’t get fully cooked.
Easy and delicious, if a little time consuming. Had to cook longer than recommended time.
Hi! I made these tonight and some turned out amazing and crispy and others even on the same tray turned dark/burned. Do you know why this could be? Anything I can do prevent that? Thanks!
Hi Kristen,
It could be your oven has hot and cool spots. This is a pretty common issue. You may just have to remove some earlier than others, or turn the pan around half way through baking.