Baked Sweet Potato Chips

I am always on the lookout for new sweet potato recipes. Andrew and I usually have sweet potatoes at least once a week. Whether they are mashedbakedroasted or thrown into chili, they are definitely one of my favorites! These guilt free baked potato chips are one of my favorite ways to enjoy sweet potatoes and only take about 20 minutes to make. You do want to watch the potatoes very carefully in the last minutes of baking to make sure they don’t burn. If some of the chips are browning faster than others, just remove them from the baking sheet and return the rest to the oven to finish baking. I accidentally burned a few myself, but they still tasted pretty darn good! ;)


Baked Sweet Potato Chips

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 24 minutes

Ingredients:

5 large sweet potatoes, peeled and sliced thin (about ⅛ inch thick)
2 teaspoons chili powder
1 teaspoon garlic salt
1/4 teaspoon smoked paprika
1/4 teaspoon cumin powder
1/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 cup canola oil

Directions:

Preheat oven to 400°F.
Combine all seasonings with oil in a large bowl. Add sliced sweet potatoes tossing to coat the potatoes well.
Divide sweet potatoes between 2 rimmed baking sheets, arranging them in a single layer.
Bake one baking sheet at a time, flipping the sweet potatoes once, until centers are soft and edges are crisp, 22 to 24 minutes. Sprinkle with additional salt if desired and serve.

Recipe Notes:
Watch the potatoes carefully in the last minutes of baking to make sure they don’t burn.
Depending on your oven, you may need to cut baking time short or add a few more minutes to desired crispness.
The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best results bake only one sheet at a time.

Ingredients:
5 large sweet potatoes, peeled and sliced thin (about ⅛ inch thick)
2 teaspoons chili powder
1 teaspoon garlic salt
1/4 teaspoon smoked paprika
1/4 teaspoon cumin powder
1/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 cup canola oil

Directions:
Preheat oven to 400°F.
Combine all seasonings with oil in a large bowl. Add sliced sweet potatoes tossing to coat the potatoes well.
Divide sweet potatoes between 2 rimmed baking sheets, arranging them in a single layer.
Bake one baking sheet at a time, flipping the sweet potatoes once, until centers are soft and edges are crisp, 22 to 24 minutes. Sprinkle with additional salt if desired and serve.


One Year Ago: Thick and Chewy Butterscotch Chip Cookies 

37 Responses to “Baked Sweet Potato Chips”

  1. #
    1
    Chica Andaluza — February 27, 2012 @ 12:23 pm

    They look fabulous and as I need to shift some weight, a lovely little treat!

  2. #
    2
    The Sundress Chef — February 27, 2012 @ 12:27 pm

    Love, love, love sweet potatoes! I too have them about once a week as well. Thanks for sharing!

  3. #
    3
    zippitydooodah — February 27, 2012 @ 12:45 pm

    Reblogged this on What a Wonderful Day! and commented:
    i need to make these!

  4. #
    4
    imagesbytdashfield — February 27, 2012 @ 1:12 pm

    Oh they look grand! Wonder if I could use the same ingredients for sweet tater fries?

  5. #
    5
    HedgeComber — February 27, 2012 @ 2:16 pm

    They look incredible, great to serve with dips I’m guessing – YUM! I’ll be trying them tomorrow, thanks x

  6. #
    6
    RJ (Kids and Cast Iron) — February 27, 2012 @ 2:53 pm

    I love sweet potatoes too but haven’t tried making chips with them. Will have to give it a try.

  7. #
    7
    ChgoJohn — February 27, 2012 @ 3:08 pm

    One of my favorite “burger joints” serves these as an alternative to fries. I must admit I’ve never had their fries in all the times I’ve been there. Now I can make them myself. Thanks!

  8. #
    8
    Just A Smidgen — February 27, 2012 @ 3:58 pm

    Yummy! The spices on these ones would be delicious. My dad and mom made us some of these and they also sliced like yours. I find they “stayed together” and didn’t crumble like a French fry cut did when I made them.

  9. #
    9
    sportsglutton — February 27, 2012 @ 4:10 pm

    I use a similar combination of spices for sweet potato chips, always so good.

  10. #
    10
    Julie — February 27, 2012 @ 5:26 pm

    These look delicious! I also love sweet potatoes and in fact just blogged about them over at Cooking Therapy… check it out :)
    http://www.cookingtherapy.org/roasted-veggies-black-bean-burritos

  11. #
    11
    Ragamuffin Diaries — February 27, 2012 @ 5:51 pm

    sweet potatoes are one of my favorites too! I love making sweet potato fries but haven’t tried chips before…. what a yummy idea!

  12. #
    12
    Bonnie Banters — February 27, 2012 @ 5:56 pm

    Perfect! i eat sweet potato chips all the time and they can be pricey…would love to make my own and this recipe will taste better than store-bought! Thanks!

  13. #
    13
    Rufus' Food and Spirits Guide — February 27, 2012 @ 6:18 pm

    What to say besides those look perfect!

  14. #
    14
    alisueonthemove — February 27, 2012 @ 6:39 pm

    Reblogged this on alisueonthemove and commented:
    I will be making this for the weekend to go with my maple ribs! Thank you so much!!

  15. #
    15
    rumpydog — February 27, 2012 @ 6:41 pm

    Oh Dog! Those sound so good! And I love sweet potatoes!

  16. #
    16
    Sally — February 27, 2012 @ 7:55 pm

    i favor sweet potato chips over regular! i’ve never attempted to make my own though. love all the different seasonings you use. these look fabulous!

  17. #
    17
    Jody Thompson — February 28, 2012 @ 12:11 am

    Yum! These look great. I’m contemplating going vegetarian so this is a good option for dinner choice. Bravo!

  18. #
    18
    easyfoodsmith — February 28, 2012 @ 1:17 am

    Now, thats what I call a healthy way to snack…and not just healthy, but also super delicious!

  19. #
    19
    The Teenage Taste — February 28, 2012 @ 6:19 am

    I love the idea of making my own chips and these look great! So crispy, too! :-D

  20. #
    20
    Bluejellybeans — February 28, 2012 @ 9:30 am

    These are perfect! Great recipe ;)

  21. #
    21
    schadah — February 28, 2012 @ 9:32 am

    oh my. I am definitely trying these tonight…Well…err as soon as I get some sweet potatoes. :)

  22. #
    22
    Mai — February 29, 2012 @ 4:27 am

    Reblogged this on Mai's Blog and commented:
    Wanna try these so bad

  23. #
    23
    freshandfoodie — February 29, 2012 @ 9:43 am

    Delicious! Definitely going to try these.

  24. #
    24
    Regina Miller — March 3, 2012 @ 5:18 pm

    Can’t wait to try these. I also thought about a sweet version with cinnamon and sugar that may be delicious as well. I’m planning on trying both.

  25. #
    25
    baba sophie parker rhode — March 3, 2012 @ 8:04 pm

    I cut the potatoes in wedges, roll in oil then sprinkle a fair amount of taco seasoning on the potato, baking then approx., 25 minutes, turning once. Oh so verrryyy good!!!!

  26. #
    26
    kjpugs — March 6, 2012 @ 6:07 pm

    Just made these (saw the recipe on pinterest and couldn’t resist!) They were SO good! I think next time I’ll focus mostly on cumin (my fave spice for sweet potatoes.) I also cut these a lot thinner than you did I think- I used the thinnest setting on my mandolin. They only needed to cook about 14 minutes. SO DELISH!!!! Thanks for the great recipe.

    • Christina replied: — March 7th, 2012 @ 5:53 pm

      Yea! I am so glad that you enjoyed them! :)

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  28. #
    27
    thekalechronicles — March 16, 2012 @ 5:37 pm

    I, too, love sweet potato anything (well, as long as you skip the jam and marshmallow casserole) and I prefer baked snacks to fried ones. I’m sure yours taste lovely.

  29. #
    28
    CJ — March 17, 2012 @ 12:58 pm

    Found this via Pinterest and made them last night. So yummy! They also seem like a great snack. Have you (or anyone) tried storing them for a few days or do you always serve them right away?

    • Christina replied: — March 27th, 2012 @ 8:12 pm

      I have never tried storing them…they never last that long in my kitchen! If you give them a try I would love to hear how it turns out for you! :)

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  32. #
    29
    Stacey — June 8, 2012 @ 1:05 pm

    Saw these on Pinterest and will try them for sure. what a great snack idea! Maybe a good base for toppings to serve as an appetizer too? Goat cheese with honey? Ricotta mixed with canned pumpkin? thank you for sharing!

  33. #
    30
    Jacquetta Purvis — July 16, 2012 @ 6:07 pm

    I have made sweet potato chips with coconut oil. I put coconut oil and chips in a ziplot baggie, make sure chips are coated, place on parchment paper in single layer, cook in 400 degree preheated oven about 20-25 min. GREAT

  34. #
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    Jordan — October 2, 2012 @ 7:38 pm

    These are baking in the oven right now and smell delicious! Based on the taste I sneaked while flipping, they will taste just as good! I’m even thinking I can convince the husband to try them who claims not to like sweet potatoes.

    I am also thinking of storing some…wonder if I should bake then store, or just throw the second unbaked batch in a ziplock?

  35. #
    32
    Stacy — October 11, 2012 @ 12:26 am

    These were delicious! Can’t stop eating them :) I posted them to my blog for family to see :) http://hookedonmerrill.blogspot.com/2012/10/recipe-of-week-tilpia-baked-sweet.html

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