Baked Sweet Potato Chips

These sweet potato chips are the perfect crunchy snack! Perfectly salty and sweet, and made with only three ingredients.

The key to these chips crisping up nicely is cooking them low and slow. I’ve seen a ton of recipes baking the chips quickly and at a high temperature. However, I’ve found the best success cooking them at a lower temperature for a longer period of time. This allows the potatoes enough time to dehydrate and crisp up better without the risk of burning too quickly at a higher temperature.

MANDOLINE SLICER

I find it easiest and quickest to use a mandoline slicer like this (affiliate link) to cut the potatoes. Not only does it cut the potatoes super fast but it also makes sure all the slices stay the same thickness which allows all the pieces to cook evenly for the same amount of time.

If you don’t have a mandoline slicer, a sharp knife will also get the job done. Just make sure to keep the slices as even as possible for even baking.

VARIATIONS

This recipe is for simple salted sweet potato chips but they flavoring options are endless! Other seasoning combonatoins include:

• Everything but the Bagel Seasoning: add 1 tsp of seasoning to the potatoes before baking.
• Sweet and Smoky: add a 1/4 tsp of smoked paprika to the potatoes before baking.
• Rosemary and salt: chop up about a tsp of rosemary and toss with the salt and olive oil before baking.

the possibilities are endless…

STORING LEFTOVERS

Homemade sweet potato chips are always best eaten right away. However, you can store any left overs in an airtight container for up to 3 days. If they start to soften back up, simply pop them back in the oven on a baking sheet for a couple minutes. Keep a close eye out so they don’t burn.