Sweet Potato Chips

Jane Bruce

Sweet Potato Chips

Grocery store aisles are now packed with snacks claiming to be healthy, but there's nothing quite like making your own snacks at home. These chips are a twist on the classic that add a little spice to the already sweet flavor of sweet potatoes. You can make a large batch and then store them for whenever you want a quick and healthy treat.


  • 3 sweet potatoes, peeled and sliced 1/8-inch thick, preferably using a mandoline
  • 3 Tablespoons olive oil
  • Dash of cayenne
  • Dash of seasoned salt


Calories Per Serving347

Folate equivalent (total)22µg5%

Sweet Potato Chips Recipe – Made Without Oil

Sometimes the craving to sit down and eat a few chips becomes overwhelming. The problem is that most of us don&rsquot or &lsquocan&rsquot&rsquo stop at eating just a few. We tend to eat a handful, then another, and then, of course, another.

Sweet Potato Chips with the skin intact.

Needless to say, eating a whole bag of potato chips isn&rsquot the original intent for most of us. However,once the desire hits, you must be prepared to have a good alternative in place. Whether you are watching what you eat and are desiring the nice crisp texture of a potato chip, or if you are attempting to remove fats and preservatives from your diet, there is a healthier alternative that can be a terrific substitute.

I have tried many ways to make sweet potato chips &ndash with olive oil, with coconut oil, and even letting them soak in water for an hour before baking. Just like everything else, the best way I have found is to keep it simple. This recipe does not call for any oil to be added, it just isn&rsquot necessary. You can flavor your chips however you prefer, even flavoring half one way and the other half a different way to make the entire family happy.

Making them in the dehydrator is the best way that I have found to ensure that I don&rsquot forget them in the oven and as a result ending up with burnt chips. Although, I find that making them in the oven produces crispier chips in a fraction of the time. However take warning, it does require you to be on guard for the last half of baking so that you can remove any pieces that may get done quicker than the others and to rescue them at the crucial stage of turning crisp before turning black.

Using a mandolin helps to make sure that all the slices are about the same size

You can peel the potato if if you prefer, however this is not necessary

To bake, line slices on a parchment lined baking sheet

Using a dehydrator is easy and fail proof but you must have patience

Sweet potato chips baked in the oven


Peel the sweet potatoes thoroughly. Slice them evenly and as thinly as you like. Thick-cut homemade sweet potato chips are fabulous, so don't get too obsessed with thinness: evenness (so the chips cook evenly) is the key here. If you have a kitchen mandoline, this is the time to use it, but a good sharp knife and a steady hand work just as well.

Rinse the sweet potato slices and then soak them for about half an hour in cold water. This step rinses off any excess starch and will help the chips crisp up.

Drain the sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels. Water on the slices will make the hot oil splatter, so it's worth the effort to dry the sweet potato slices thoroughly.

In a large, heavy pan or pot (the high sides of a pot keep the oil from splattering), heat about 1/2 inch of vegetable, canola, grapeseed oil or lard to about 350 F. If you don't have a candy/frying thermometer, don't worry. Just drop a dried slice of sweet potato in the oil, if the oil sizzles immediately but gently around the slice of sweet potato, the oil is the right temperature! If it doesn't sizzle immediately, pull it out and wait for the oil to heat up a bit more if the oil sizzles violently around it, pull it out and let the oil cool off a bit before trying again.

Add a single layer of sweet potato slices to the oil—only add as many slices as fit in a single layer any more and the chips won't get fully sizzled all around by the oil and will have soggy spots, plus too many slices at once will cool down the oil too much. Fry the sweet potato slices until they just start to darken on the edges, about 3 minutes per batch.

Use a slotted spoon or tongs to transfer the sweet potato chips to layers of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.

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Delicious!! I did the oven kind and they were fantastic!

This very good - especially when fried with peanut oil. For a lower fat and seasoned chip, I do this: Set oven to 400 degrees. Mince up 3- 4 cloves of garlic into a large bowl add desired amount of pepper add about a 1/2 cup of olive oil. Then, if you haven't already, wash your hands, take off all your rings and add sliced yams into the bowl. Separate them, and get that garlic-pepper oil on each side. I used parchment paper-lined baking sheets, and lay yam slices down in a single layer. Sprinkle kosher salt on each one. Bake for 15 minutes. Then, take out of oven, sprinkle finely grated asiago or parm on each chip and even, chopped parsley for color. Put back into oven for 5 more minutes. Some chips may end up with soft middles, but it doesn't really matter, ⟊use they'll be gone in few minutes!

Excellent - just what I was looking for. 1/2 peanut oil to 1/2 veg. Served on a platter with soft shell crabs over succotash.

These were delicious and easy to make. I used peanut oil and that's it.

When I made this, I used peanut oil instead, and it added a distinct flavor to the sweet potatoes. Granted, it also added a considerable amount of fat, but I have to say that I would prefer the peanut oil to the vegetable. Served with a Yogurt-Feta dip, these make a great casual appetizer!

Sweet Potato Chips

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Crisp, sweet, and without a hint of grease, these chips are perfect for dunking in aioli or just eating by themselves.

Game plan: The chips are best the day they are made but are still delicious for up to 2 days when stored in an airtight container at room temperature.

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

Sweet Potato Chips

If you deep-fry properly — allowing the oil to reach 360 to 375 degrees, letting it return to high temperature between batched, and not crowding the pan with items — your food will not absorb much of the oil. I find it easiest to make these addictive chips in a wok or a deep-fryer. The contrast of toasty and sweet flavors is delightful. I use a Japanese slicer to get uniform, paper-thin slices. Seek out organic oils.


  • 1 pound sweet potatoes, peeled and sliced paper-thin
  • 3 to 4 cups organic canola oil (or enough for about 3 inches in a wok, deep-fryer or wide saucepan)
  • Salt to taste (optional)
Nutritional analysis per serving (6 servings)


  1. Prepare the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 360 to 375 degrees. Use a deep-fry thermometer to measure the temperature. Cook a handful of sweet potato slices at a time. They are ready as soon as the edges curl and brown, which should take no more than a minute and probably will take much less. Do not crowd the pan.
  2. Using a deep-fry skimmer, remove from the oil and drain on paper towels on a rack. Allow the oil to come back up to 360 to 375 degrees between batches. Season with salt if desired and serve.

Advance preparation: You can slice the sweet potatoes an hour or two before you fry them, but they should be served right away.

Many chefs reuse their oil, if it has not reached the smoke point. I usually do not, but if you do, strain it once it has cooled through a cheesecloth-lined strainer and keep in the refrigerator. You can use it one or two more times. To discard it, I empty the oil into a plastic bag, container, or jar once cooled, seal it and throw it in the trash.

Oven-Dried Sweet Potato Chips

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Colorful, crisp sweet potato chips create a flavorful and low-fat substitute for the more familiar fried white potato chips.


  • 1 tsp. fine-grained sea salt
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. ground cayenne
  • 1 lb. sweet potatoes, scrubbed and peeled, if desired
  • 1 Tbs. extra virgin olive oil


Combine salt and spices in mixing bowl.

Slice sweet potatoes paper-thin and toss lightly with oil. Toss potatoes with spice mixture until evenly coated. Arrange potatoes on wire grates sprayed with nonstick vegetable spray or on baking sheets fitted with parchment paper.

Bake for 2 hours, then turn off oven and let potatoes dry for 2 more hours or overnight. Alternately, dehydrate sweet potato slices in dehydrator according to manufacturer’s directions.


The best way to get evenly thin potato slices is by using a hand-held mandoline or a mandoline setting on a food processor. But, a sharp knife and steady hand (and a little patience) will also do the job. I simply washed and pat-dried the potatoes without peeling them. Less hassle and more fibre! Make sure to slice them as thinly as possible.

Using good quality olive oil is fine for baking sweet potato chips. The antioxidants in the olive oil protect it even during the high-temperature cooking, although 200 C/400 C is not too bad. You can also use avocado oil, macadamia oil or coconut oil, which are even more heat stable.

For the seasoning, you can’t go past good quality sea salt. I believe that often simple is best. But, if you want to get a bit creative, try dusting the slices with sweet or smoked paprika, ground cumin, garlic and onion powder, favourite herbs, chilli or even cinnamon.

Spicy Baked Sweet Potato Chips

I am simply addicted to Baked Sweet Potato Chips. They are easy to make and can help if you are craving something salty or spicy in the chip form. These chips have a spicy cayenne pepper and crushed black pepper taste. So much better than salt. My hubby loves them. When you bake the Sweet Potatoes they become sweeter. Adding a hot spice really balances the taste.

We are picking up our food dehydrator this weekend from my son. I am excited to experiment with more vegetables to make into chips. I am a big Kale and Spinach eater you can check out my Spicy Baked Spinach leaves recipe too! Sweet Potato Chips are such a great alternative to your bagged chips off of the grocery aisle shelves. Guilt Free and good for you!

Sweet Potatoes are high in Vitamin B6, a good source of Vitamin C. They contain Vitamin D which is needed for the immune system and great for your body this time of the year. Sweet Potatoes also are a good source of Magnesium. This is a great Anti Stress mineral. Also can help treat inflammation. Sweet Potatoes are low in calories so go ahead and make a batch of Sweet Potato Chips.

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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches created foams, gels and spheres made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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  • 1 medium sweet potato, (about 8 ounces), sliced into 1/8-inch-thick rounds
  • 1 tablespoon canola oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper

Place sweet potato slices in a large bowl of cold water soak for 20 minutes. Drain and pat dry with paper towels.

Return the sweet potatoes to the dried bowl. Add oil, salt and pepper toss gently to coat.

Lightly coat air-fryer basket with cooking spray. Place just enough of the sweet potatoes in the basket to form a single layer. Cook at 350 degrees F until cooked through and crispy, about 15 minutes, flipping and rearranging into a single layer every 5 minutes. Using tongs, carefully remove the chips from the air fryer to a plate. Repeat with the remaining sweet potatoes.

Let the chips cool for 5 minutes serve immediately or cool completely and store in an airtight plastic container for up to 3 days.