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!
How to Store
Store leftover sweet potato chips in an airtight container or Ziplock bag at room temperature for up to 1 week. They may start to soften after a few days, but I have had good luck popping them back in the oven for a few minutes to recrisp them.
Serving Suggestions
These baked sweet potato chips are the perfect side dish for everything from skillet steak to chicken burgers and Philly cheesesteak sloppy joes. They’re also a great snack all by themselves with plenty of dipping sauces. Some of my favorites include fry sauce, ranch dressing, garlic aioili, and Chick Fil A sauce. I’m craving them just talking about them!
How to Make Sweet Potato Chips Step by Step
Cut the Potatoes: Preheat oven to 425°F. Lightly oil a baking sheet (or line with foil and oil). Set aside. Using a mandoline slicer or a very sharp knife, cut the 4 large sweet potatoes into thin slices (¼ inch for thicker chips or ⅛ inch for thinner chips). Mix the Spices: Combine 1 tablespoon of olive oil, 1½ teaspoons of chili powder, ½ teaspoon of kosher salt, and ⅛ teaspoon of seasoned salt in a large bowl. Toss the Potatoes: Add the cut sweet potatoes; toss gently to coat. Arrange the Potatoes: Place the potatoes in a single layer on the prepared baking sheet. Bake the Potatoes: Bake, turning once, until golden and tender, about 10 minutes on each side. Broil the Chips: After roasting, broil on each side on high for just a couple of minutes. Watch them closely to make sure they do not burn. Serve with your favorite dipping sauces!
