These baked sweet potato chips are a great healthy side dish that I love to serve with just about anything! I coated these sweet potato chips in a delicious spice blend and then baked them in the oven for a healthier alternative to deep-fried potato chips. You can feel great about feeding them to your family, and they’re oh-so-easy to make with just 5 ingredients! Win-win if you ask me!
Sweet potato chips are a healthy favorite at our house. Pat is always asking me to put down the tacos, cheese dip, and brownies and make healthier options. His favorite recipe I make is my Grilled Salmon with Avocado Salsa, but this baked sweet potato chips recipe is a close second. I love how easy they are to make in just 30 minutes with only 5 ingredients! I have a feeling these healthy chips will be a huge hit in your house like they are in ours!
What’s in This Sweet Potato Chips Recipe?
- Sweet Potatoes: I used large sweet potatoes, but any size works. No need to peel them!
- Olive Oil: Helps the seasonings stick to the chips and helps them crisp in the oven. These are also great with avocado oil!
- Chili Powder: Adds a bit of a spicy kick to these chips.
- Kosher Salt: Enhances the natural flavor of the sweet potatoes.
- Seasoned Salt: A blend of salt, herbs, and spices that takes these chips to the next level. A little goes a long way– I only used a few pinches.
Tips for Success
- If you don’t have one, you should invest in a mandoline slicer. You can slice all kinds of veggies super thin without fear of slicing off a finger or thumb.
- I cut my chips to ¼ inch thick and they were great! But for an even crispier chip, I recommend ⅛ inch.
- Leave space between the chips so they crisp rather than steaming.
- I found that after baking the potato chips in the oven for 10 minutes on each side, it worked best to then broil them on high for a couple of minutes (watch them carefully or they will get really burnt). This just amps up the crispiness a bit and makes them even tastier!
- If your chips don’t come out crispy, they might be too thick or they might be undercooked. Make sure you’re cutting the chips super thin and letting them cook long enough.
- If some chips are burning while others aren’t crisping, check your oven temperature. You may have hot spots.
I coated these sweet potato chips in a delicious spice blend and baked them in the oven for a healthier alternative to fried potato chips.
Ingredients
- 4 large sweet potatoes
- 1 tablespoon olive oil
- 1½ teaspoons chili powder
- ½ teaspoon kosher salt
- ⅛ teaspoon seasoned salt
Instructions
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Preheat oven to 425°F. Lightly oil a baking sheet (or line with foil and oil). Set aside.
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Using a mandoline slicer or a very sharp knife, cut the sweet potatoes into thin slices (¼ inch for thicker chips or ⅛ inch for thinner chips).4 large sweet potatoes
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Combine the olive oil and seasonings in a large bowl.1 tablespoon olive oil,1½ teaspoons chili powder,½ teaspoon kosher salt,⅛ teaspoon seasoned salt
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Add the cut sweet potatoes; toss gently to coat.
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Place the potatoes in a single layer on the prepared baking sheet.
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Bake, turning once, until golden and tender, about 10 minutes on each side.
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After roasting, broil on each side on high for just a couple of minutes. Watch them closely to make sure they do not burn.
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Serve with your favorite dipping sauces!
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