Easy Homemade Crispy Baked Sweet Potato Chips - A delicious recipe by DigiDish

Easy Homemade Crispy Baked Sweet Potato Chips

Crispy, crunchy, and oh-so-satisfying—let’s talk sweet potato chips! These baked beauties are easy to whip up and packed with flavor. Whether you're snacking solo or serving a crowd, this recipe will have everyone munching happily. Ready to make your oven work some magic? Let’s do it!

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Crispy, crunchy, and downright addicting—who doesn’t love a good chip? But let’s be honest, the greasy, store-bought kind can sometimes leave you feeling, well, a little less than your best. Enter: easy homemade crispy baked sweet potato chips! These little golden rounds of goodness are a game-changer. Made with just a handful of ingredients and baked to perfection, they’re the ultimate snack for movie night, game day, or any day you’re feeling snacky. Plus, you get the joy of making them yourself! Trust me, your kitchen is about to smell amazing.

Easy Homemade Crispy Baked Sweet Potato Chips Recipe

What makes these sweet potato chips so special? First, let’s talk about the sweet potatoes themselves. Naturally sweet and loaded with nutrients like vitamin A and fiber, they’re already off to a great start. Add a drizzle of olive oil, a sprinkle of sea salt, and maybe even some smoky paprika or chili powder for a little extra kick, and you’ve got a snack that’s equal parts healthy and delicious. The trick here is thin slicing! Use a mandoline slicer if you have one, or a very sharp knife if you’re feeling bold. Thin slices mean a crispier chip, and crispiness is the name of the game.

Now, let me sprinkle some tips to make these chips absolutely foolproof! First up, don’t overcrowd your baking sheet—no piggybacking slices. They need their personal space to crisp up properly, so use two trays if you must. Next, flip them midway through baking so they brown evenly. And most importantly, keep an eye on them during the last few minutes. Sweet potatoes love pulling a fast one and turning from golden to burnt in the blink of an eye. A watchful oven-side stance (maybe with a dance move or two) will save the day.

Ready to give these a go? Trust me, once you taste that first chip, there’s no turning back. Serve them up solo, or pair them with your favorite dips—creamy guacamole, spicy chipotle mayo, or even a classic hummus. You could also sprinkle some fresh herbs on top for a gourmet touch. Feeling adventurous? Try a cinnamon-sugar version for a sweet treat! This recipe is as versatile as it is delicious, and I can’t wait for you to make it your own. So grab your sweet potatoes and let’s get crispy!

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

  • 2 large sweet potatoes, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika (optional)

Instructions

  1. 1

    Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.

  2. 2

    Thinly slice the sweet potatoes using a mandoline slicer or sharp knife for consistent thickness.

  3. 3

    Place the sweet potato slices in a large bowl and toss with olive oil to coat evenly.

  4. 4

    Season the slices with sea salt, black pepper, and optional paprika, if desired.

  5. 5

    Arrange the slices in a single layer on the prepared baking sheets, ensuring they do not overlap.

  6. 6

    Bake in the preheated oven for 10 minutes, then flip the slices over and bake for an additional 10 minutes or until crispy and golden brown.

  7. 7

    Monitor closely during the last few minutes to prevent burning.

  8. 8

    Remove from the oven, let cool slightly, and serve immediately.

Nutrition Information

Calories

150 calories

Protein

2g

Carbs

21g

Fat

7g

Frequently Asked Questions

Q: Can I use a different type of oil instead of olive oil?

A: Yes, you can substitute olive oil with other neutral oils like avocado oil, coconut oil, or grapeseed oil. Each oil may slightly alter the flavor, but all work well for baking the chips.

Q: What can I use if I don't have a mandoline slicer?

A: If you don't have a mandoline slicer, you can use a very sharp knife to thinly slice the sweet potatoes. Be sure to cut them as evenly as possible to ensure uniform cooking and crispiness.

Q: Why are my sweet potato chips not crispy?

A: If your chips are not crispy, it could be due to slicing them too thickly or overcrowding the baking sheet. Make sure the slices are very thin and arranged in a single layer without overlapping to allow proper air circulation. Additionally, keep an eye on the baking time since underbaking can leave them soft.

Q: Can I store leftover chips, and how do I keep them crispy?

A: You can store leftover chips in an airtight container at room temperature for up to 2 days. To maintain crispiness, ensure they are completely cooled before storing. If they lose their crunch, briefly reheat them in a 350°F (175°C) oven for a few minutes.

Q: Can I add other seasonings or flavors?

A: Absolutely! You can customize the seasoning to your taste. Try adding garlic powder, onion powder, chili powder, or even a sprinkle of cinnamon for a sweet variation. Just adjust amounts to avoid overpowering the natural sweet potato flavor.

Q: Can I use a convection oven for this recipe?

A: Yes, a convection oven can help achieve even crispiness. Reduce the temperature to 375°F (190°C) and monitor the chips closely during baking, as they may cook faster than in a conventional oven.

Q: What can I serve these sweet potato chips with?

A: These chips are versatile and pair well with a variety of dips like guacamole, hummus, or a yogurt-based dip. They also make a great side dish for burgers, sandwiches, or wraps.

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