Baked sweet potato chips are super easy to make, take only three ingredients, and are a healthy and tasty snack or side dish.
I had a sweet potato in the pantry and decided to finally try a recipe I found on A Spicy Perspective for baked sweet potatoes. My husband and I are both trying to eat healthier so I thought these would make a terrific afternoon snack. I adapted the original recipe a little bit by using less olive oil and I had to cook them longer to make the sweet potato chips crispy. I also baked them one tray at a time and on the convection setting on my oven so the heat would circulate better. We thought these baked sweet potato chips were delicious and enjoyed how crisp and lightly salty they were.
Side Note: I just discovered that my e-mail subscribers have not been receiving e-mails with my new recipes for the past few weeks. My apologies for the technical difficulties! Everything should be fixed and your e-mails with new recipes should be coming your way again.
How to Make Baked Sweet Potato Chips
Preheat your oven to 300 degrees on the convection setting if possible. Line a baking sheet with parchment paper.
Cut the sweet potato with a mandolin on its very thinnest setting. Place the slices in a bowl and drizzle with olive oil. Toss to coat both sides of each potato slice then arrange them in a single layer on the prepared baking sheet. Side Note: I baked the sweet potatoes one baking sheet at a time to ensure more even baking.
Season the sweet potato slices with sea salt, to taste.
Place into the oven and bake for 20 minutes then rotate the tray and flip the chips over. Continue baking, checking on them often, for another 10-20 minutes, or until they are lightly browned and crispy. Side Note: Sweet potato chips go from perfect to burnt very quickly so keep an eye on them!
Remove from the oven and allow them to cool for 5 minutes on the baking sheet before placing them on a wire cooling rack to continue to cool and get crisper, for another 10-15 minutes. Enjoy.