Baked Sweet Potato Chips

My neighbor Mrs. Patterson once shared a bag of the most incredible baked sweet potato chips, inspired by her grandmother’s Depression-era recipe. “Sometimes the simplest things are the most magical,” she said. These crispy, golden chips prove her right—no fancy ingredients needed to create something truly special. Let’s make some kitchen magic together!

Why You’ll Love Baked Sweet Potato Chips

Crafting your own homemade sweet potato chips is deeply satisfying. You control the ingredients—no preservatives, just pure goodness. The natural sweetness of the potatoes paired with a hint of salt is both comforting and exciting.

These chips are versatile: perfect for snacking, elegant for entertaining, and healthy enough for guilt-free seconds. Even beginner cooks will feel like pros when they pull a golden batch from the oven.

Ingredients You’ll need

This recipe shines with just three simple ingredients:

• Sweet potatoes: Choose medium-sized, firm potatoes with smooth skin for even slicing. Their natural sugars caramelize for crispy edges.
• Olive oil: A light coating ensures perfect crispiness. Extra virgin olive oil adds flavor, but any quality oil works.
• Sea salt: Enhances natural flavors. Start light—you can always add more. Table salt works too.

How to Make Baked Sweet Potato Chips

1. Preheat the oven to 375°F for the ideal balance of crispy and tender without burning.
2. Wash and slice sweet potatoes thinly (about 1/8 inch) using a mandoline or sharp knife. Keep the skin on for texture and nutrition.
3. Toss with oil and salt in a large bowl. Use about half a tablespoon of oil to lightly coat each slice—avoid excess to prevent sogginess.
4. Arrange slices in a single layer on a baking sheet, ensuring no overlap. Use two sheets if needed to avoid steaming. Bake for 10 minutes, flipping halfway. Watch closely near the end!
5. Check for doneness when chips are golden brown and crisp. Remove finished chips and let others bake longer if needed. Serve immediately for maximum crunch.

Serving Suggestions

These crispy sweet potato chips are delightful alone but shine with thoughtful pairings:

• Pair with creamy dips like herbed Greek yogurt or avocado-lime dip to complement their sweetness.
• For entertaining, display on a wooden board with other snacks—they’ll disappear first!
• Crumble over salads for extra crunch or serve with sandwiches instead of regular chips.
• For fall gatherings, pair with apple slices and cheese for an autumn-inspired platter.

Customize Your Chips

Adapt this recipe to your tastes or dietary needs:

• Spicy variation: Add a pinch of paprika or cayenne for a kick.
• Herb lovers: Toss with dried rosemary or thyme before baking.
• Vegan-friendly: Ensure your oil aligns with your preferences.
• Other seasonings: Try garlic powder, onion powder, or cinnamon for a sweet twist.
• Other vegetables: Use the same method for parsnips or beets.

Kitchen Tips & Tricks

• Consistent slicing is key. Use a mandoline or take your time with a sharp knife for even results.
• Avoid overcrowding the baking sheet. Each slice needs space to crisp, not steam.
• Watch closely in the final minutes—sweet potatoes’ sugars can burn quickly.
• Don’t stress if your first batch isn’t perfect. Even uneven chips are delicious and full of love.

Storage & Make-Ahead Tips

• Best fresh: Enjoy baked sweet potato chips right out of the oven for peak crispiness.
• Storage: Cool completely and store in an airtight container for 2-3 days at room temperature.
• Make-ahead: Slice potatoes and store in water in the fridge for up to 24 hours. Pat dry before cooking.
• Freezing: Not recommended, as chips become soggy when thawed.
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Frequently Asked Questions

Final Thoughts

Transforming humble ingredients into something so satisfying is pure magic. These baked sweet potato chips echo the simplicity and love of Mrs. Patterson’s grandmother’s kitchen. Experiment with seasonings, share with friends, and enjoy the memories you create. Happy cooking!