Recipes

Easy Homemade Sweet Potato Chips (OMG, So Good)

5 from 1 ratings

Surprisingly, the first thing I thought of when I first tried sweet potato chips was actually football. It’s a Paleo-friendly game day snack! What?! Yes, indeed. These would be perfect for a Sunday afternoon watching football. Salty, crispy, and great served with some Paleo ketchup. And there’s no guilt from eating a ton of them while watching the game. I believe these sweet potato chips are my new favorite savory treat.

Easy Homemade Sweet Potato Chips- I made these and I will never buy store-bought sweet potato chips ever again! Just pop them in the oven, let them cool & enjoy.
Serving Size
1
Calories/Serving
29

Easy Homemade Sweet Potato Chips- I made these and I will never buy store-bought sweet potato chips ever again! Just pop them in the oven, let them cool & enjoy.


The chips are simple to make, and don’t take as long in the oven as some other homemade chips – only 15-20 minutes. The trickiest part is slicing the sweet potatoes very thin. After peeling the potatoes, the easiest way to slice them would be to use a mandolin. You can also use a sharp knife, which takes a little more patience. The thinner that you can cut the sweet potatoes, the crispier they will become.

You simply toss the sliced sweet potatoes with melted coconut oil and any seasonings of your choice. You can add a variety of flavors to the sweet potato base. I chose rosemary because it is one of my favorite flavors with sweet potato. The combination of sweet and salty with a hint of rosemary is delicious.

raw sweet potato

Next you spread the chips out in a single layer. You may have to do multiple batches since they probably won’t all fit on one baking sheet. After about 10 minutes in the oven, you flip the chips over, and that is when you want to start keeping an eye on them. Some of the thinner chips will begin to brown sooner than the rest, and I suggest pulling those out so that they don’t burn. Remove the crispy chips and keep baking the other ones. Every oven is different, but my chips were baked within 20 minutes.

baked sweet potato
sweet potato chips in the oven

I can’t believe I haven’t tried these sweet potato chips before. Making dried chips out of fruits and veggies is very popular in my kitchen. I believe it’s a great way to get an extra serving of healthy food into your day. But these just might be my new favorite.

So next Sunday, when you are getting ready to settle in to watch the game, give these a try! Simple to make, guilt-free, and delicious.

paleo sweet potato chips


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Ingredients

    • 2 large sweet potatoes
    • 2 tbsp melted coconut oil
    • 2 tsp dried rosemary
    • 1 tsp pure sea salt

Directions

  1. Preheat oven to 375 degrees F. Peel sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss sweet potatoes with coconut oil, rosemary, and salt.
  2. Place sweet potato chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.

Servings

Serving Size

1

Servings/Recipe

18

Nutrition Information

Calories

29

Carbohydrates

3.7 g

Fat

1.5 g

Sugar

0.8 g

Protein

0.3 g

Fiber

0.6 g

Calories 29 kcal
Potassium 62.1 mg
Vitamin A 128.2 µg
Vitamin C 0.5 mg
Folic Acid (B9) 2.4 µg
Sodium 45.8 mg

Print Recipe

  1. Hello, I am baffled 🙁 Tried this otherwise simple recipe and they didnt crisp up. They started to brown so I had to take them out. They are currently cooling and I’ll see if they crisp up as they cool. Otherwise, have you got any other idea as to why they wouldnt have crisped up??

    • I have just made these with a golden kumara and a red kumara. The red kumara worked better and if you brush your sweet potato with coconut oil rather than tossing they crisp up better. I think more is more with the coconut oil in this case. I dont know what types of kumara (sweet potato) there is where you are but in NZ we have a few different varieties

      • Possibly could try boiling the sweet potato first (just like making crunchy roast potatoes) than slice, brush with oil and bake? Or slice than boil, brush with oil and bake but being careful not to break the slices when removing from the boil.

      • I was looking for a quick sweet potatoe chip recipe and found this I followed except I did not use rosemary (I do not like it) and did not use parchment paper just cooked them on a cookie sheet. They turned out perfect

      • I made these several times, each time putting less oil on chips, also using parchment paper but I could not get them to crisp up. I went and bought a mandolin to get a fine cut, but to no avail. I have abandoned the idea now

    • Soak the cut chips in water for two hours prior to baking, this takes out some of the starch. Then pat dry. Bake them on parchment paper. I have had them
      Come out real crispy this way.

  2. I also had trouble getting them to crisp up after the 20 minutes, so I turned the broiler on HI for about 3 minutes per side. Solved the problem!

  3. So, I too thought I would try this very simple recipe tonight and met with one disappointment after the next.

    I have a mandolin and went with the advice of thinner equals crispier (not paper thin). Tossed them in some coconut oil, placed them in one layer on the cookie sheet and popped them in for ten minutes. Flipped them after that was complete and noted a couple I would have to keep my eye on. Popped them back in the oven for another ten minutes. Checked them every so often and discovered to my dismay that in my desire to get them crispy I had let them get quite brown. Not burned mind you, just brown.

    I wasn’t discouraged, it’s my first time making these and ovens vary. I repeated the process and met with disaster much sooner in that during the second ten minutes they blackened after the first 3 minutes. I thought my oven my be running hot so I moved the third try down to the lower rack. 5 minutes in to the fist ten minutes. I smell smoke. Opening the oven I see charred sweet potato, brown parchment paper and seconds later my smoke detector goes off.

    Now, I’m not an inexperienced cook/baker, but this “simple” process is throwing me for a loop. Any suggestions?

  4. You could perhaps shallow fry in a suitable oil, drain on kitchen towel then season…can’t wait to try

  5. Do you think using a food dehydrator would work? Obviously it would take much longer, but you wouldn’t have to watch them as closely. I think you could also eliminate the oil. I’m just wondering if they would crisp up. My experience with fruit is that it stays fairly tacky, not sure about a sweet potato? Has anyone tried this?

  6. Tried this today, had the same problem as everyone else, just will not crisp up. So I put them on a paper towel, to take some of the oil out. Got a new sheet of parchment paper put them back in the oven on broil as someone suggested. They did crisp on the edges but started turning brown. They are now crispy on the edges and a little soft in the middle, but edible. Next time I get a craving for sweet potato chips, I will just try frying them. Glad I decided to only use one sweet potato, to try this instead of two.
    Thanks for the great recipes I have gotten on this site, this is the first one that has not worked out for me.

    • No, they are hard not crunchy. It took many hours also. I use plenty of oil and no parchment paper, they brown faster and get crisper. It usually takes about 40 minutes at 400 degrees in my oven. If you had a convection oven it would probably work great! Anyway, plenty of oil, 20 minutes on side one and then I flip and watch them like a hawk the last 20 minutes. I take them out as they cook and put them on paper towels. I’ve burned many batches so now I do nothing but watch the chips the last few minutes flipping and moving. The seldom make it to the table as everyone who comes around eats them as soon as they come out of the oven. IF you have leftovers–heat in the microwave.

  7. I tried this today and my daughter and I loved them. I also used a mandolin to get them sliced thin. I noticed the thinner the better and I was very light with the oil. I also made kale chips just because. This was great…thanks!

  8. Yeah, unfortunately, this didn’t work for me either. I used a mandolin. They curled up around the edges and some got crispy, but the majority were only crispy around the browned edges. I’ll try this again with hand-cut, thinker slices and go for a lower temp for a longer time.

  9. Don’t use any oil, toss in salt and pepper AFTER cooking. Keep your oven HIGH, as 375 is far too low to crisp up. Try 425 and keep an eye on them.

  10. This recipe was great! I too used a mandolin. sprayed cookie sheet with olive oil after 10 min removed and sea-salted .. wow thanks..

  11. Yum! These were a huge hit with my family. The only problem was I didn’t make enough to feed our family of seven. I followed the recipe, except I used olive oil instead of coconut oil, and about half the quantity. After the second ten minutes were up, I broiled them for about three minutes to get that final crispness. Served them with homemade ranch dressing . . . looking forward to making them again tomorrow 🙂

  12. Tried these tonight. They came out pretty good. I’m pretty sure unused too much coconut oil, but I mixed it with garlic, black pepper, sea salt and Rosemary. They tasted delisious. They did come out crispy enough again because unthinking used too much oil. The ones that were browned on the edges were the best ones. I will definitely try this again, but less oil.

  13. I got them to work pretty well. First off I had a white sweet potatoe not sure if that had anything to do with it but the following did:
    Make as thin as possible and as even thickness. Mine were thicker on one side so they were to get done without one side of the edges being browner. Also I had various thickness to try out with.
    I used a convection oven that is the size of a toaster oven. Used the bottom rack. The thicker ones had to be at a much lower temp to dry the middle out. Time wise was about 10 on the first side then what ever on the second. It was trail and error till I got my heat and time down right. Temp fpr the convection oven was between 350 -325 F.
    Can’t wait to try it with the red ones… Do not give up just keep trying different combinations of thickness, temp and time.

  14. These were great. I only used 2t of oil with one large sweet potato and really tossed it. I cooked them on a stone for 15 minutes and then flipped. The first batch took around 8 minutes after the flip, and the second batch only five. I only had a few as my kiddos and hubby gobbled them up. Really yummy and they crisped up too!

  15. We have been experimenting with these chips and have had mostly good results. Even the “mistakes” were ok. I have used a dehydrator on one batch which helped remove the moisture. The best were ones I sprayed lightly with olive oil and salted and baked at 375. Had to watch to prevent burning. We used an electric slicer to get a consistent thickness. They are tough to cut so I zapped them in the microwave a couple of minutes. For the ones that didn’t crisp up, I tried a few seconds in the microwave and that did a pretty good job. Can’t stop eating these. Haven’t tried the convection part of my oven. That will be next. We are out of chips.

  16. If they are not browning, a tip is to make sure they are as dry as possible before baking. I also agree on the higher temperature. The amount of water in and on the sweet pototo slices is going to make a big difference in the final product. An old sweet potato (may be has been at the store for a while) may burn far before a more hydrated sweet potato.

  17. These are delicious and at the same time, a bit of a challenge. Like the other reviewers, I also found that these little guys are resistant to crisping up. I used Jason’s idea (another commenter) of broiling them after baking according to directions. And it worked! But don’t even THINK about turning your back for a second.

  18. I made these today amazing. I found the best way to make the crispy is to dehydrate them first. If you don’t have a dehydrator turn oven on 125 with the door open until only the center is moist. If you have a dehydrator then 140 for 20-30 minutes. The potatoes need to be super thin. Then crank the heat to 325-350 until the edges are brown then watch because they will brown up quickly.

  19. I bought a chip maker and slicer that you use in the microwave to make the chips. It makes crispy chips and you don’t have to use oil. We use it to make sweet potato chips for our dog as well. We purchased it at Bath Bed and Beyond for under 20.00.

  20. Served with a Mexican bean dip.. so much cheaper than buying them at the store.. I sliced then with a cheese slicer lengthwise
    Thanks for the midnight snack.. delish

  21. I found the perfect solution for making these SUPER crisp, just like a potato chip. (a very SMALL potato chip!) use a mandolin to slice uniformally at about 1/8 inch. Toss them with a tablespoon or so of your favorite oil (coconut, vegetable, peanut, butter). Make sure you massage the oil between all the slices with your fingers. It doesn’t take that much time if you do it quickly. Bake at 200 degrees in the oven for two hours. They shrink big-time, but they are so crunchy Without the risk of burning 🙂 best yet, you can just set it up, watch a movie and when 2 hours pass, you have yummy chips to eat!

    • I forgot to mention…..spread them out, single layer, on a baking pan lined with parchment paper. No need to flip each chip over. The low, long temp basically dries and toasts each slice at the same time 🙂

  22. I made these today! OMG delicioussssssssssssss. But oh so dangerous…
    because I think this might be a new addiction. I can eat this all day long, every day, so yummy and crisp.

    • I like the garlic idea. I’ll have to try it. I was reading the comments while mine were in the oven and they ended up being in for about 12 or 13 mins. I turned them over and turned the oven down to 300, planning to leave them longer to crisp up. As they started to brown, I took them out and put them on a paper towel. They turned out nice and crispy. I think they have to stay in until they are brown in order to become crispy. I also wiped some of the excess oil off with paper towel after I turned them over. I just took some more out after being in the oven for 20 mins. or so and they are also crispy. The only problem with this recipe is that I’ll have to develop a taste for sweet potatoes since they’re not a favorite yet. I’m glad I found this recipe and will definitely make them again.

  23. I have made these a couple of times using evoo, with no issues, they crisp up very nicely. I did soak them in water for a couple of hours the second time I made them and they crisped up even quicker. A family favourite!

    Rating: 5

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