Baked Sweet Potato Chips – Healthy, gluten free, chips, these whole food snack are REAL sweet potatoes. Homemade with 4 simple ingredients.
The Whole 30: Have you heard of it? It’s everywhere online. Just type in those words and you’ll get gazillions of articles, links and recipes all about this ‘diet’. Why am I talking about it here? Because I’m attempting to make it happen.
So over the next few weeks, you’ll still see some of my typical breads, desserts and such that I normally share. But you’ll also see some foods I’ve been eating while on the Whole 30 plan. I hope you’ll stick around. It will be a fun journey.
I’ve always been a sweet potato fan. There are a few here on the blog. I have a fabulous sweet potato pie. That is beyond amazing! And I also have maple whipped sweet potatoes that are yummy. They’re a perfect side for almost any meal!
I adore homemade potato chips. I’ve pretty much given up the store-bought kind. My husband hasn’t and since I refuse to buy them…it’s the one thing he’ll occasionally go to the store for. I’m OK with that and I typically don’t lust after them. But every now and then I just want to grab a small handful.
But the homemade variety just take me to a happy place. I love how healthy they are. And they really are super simple! It take awhile to bake them but if you have access to a food processor these babies a cinch to cut.
And because these are so good and acceptable on Whole 30 I’m bound to bring you regular potato chips sooner or later. Because they’re amazing too!
I’ve combined these with a quick tasty dip made with homemade mayonnaise, a bit of lemon juice and dill. Go to my friend Natalie’s page if you want to make mayo she just posted the super easy recipe for making it yourself.
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Til we meet and eat again,
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Tools to make this recipe well:
Baked Sweet Potato Chips
Ingredients
For Sweet Potato Chips
- 3 medium sweet potatoes thinly sliced
- 3 1/2 Tablespoons extra virgin olive oil + more for brushing
- salt
- pepper if desired
Homemade Lemony Dill Dip
- 1/4 cup homemade mayonnaise
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon dill weed
Instructions
- Preheat oven to 350°. Rinse and Scrub sweet potatoes. Thoroughly dry before proceeding. Thinly slice potatoes. (The best methods are either a food processor with a slicing blade or a mandoline.) You want the potatoes to cook evenly so be sure to make them as uniform as possible while slicing.
- In a medium sized bowl combine olive oil and sweet potatoes. Stir to combine and coat evenly.
- Line 2 baking sheets with parchment paper. Very lightly brush olive oil on parchment.
- Arrange sweet potato slices evenly on baking sheets. Sprinkle generously with salt and pepper (if desired). Bake 20 minutes. Flip sweet potatoes and rotate pans. Bake another 15 to 20 minutes or until desired crispness.
- Remove and cool on paper towels. Repeat with any remaining sweet potato slices.
- Store in an airtight container. Will last for up to a week.
For Dip
- Combine mayonnaise, lemon, and dip. Whisk together. Serve with potato chips. Refrigerate any leftovers.
Notes
You may also like:
Sweet Potatoes with Marshmallow Meringue
Maple Whipped Sweet Potatoes
Sweet potato chips are my ultimate weakness in the snacking department! I totally need to try them homemade because I know the storebought ones just aren’t that great in the health-food department. These seriously look so perfect and crispy, Melanie! So trying soon! 🙂
Now Melanie you have ignited a major craving…my belly is rumbling…these look fantastic! Those prepackages sweet potato chips don’t have anything on these! I’ve heard about Whole30 – cannot wait to see your eats during this journey! Happy Wednesday Friend! xx
Hi! I found your blog through the BlogHer page on FB 🙂
I’m obsessed with these sweet potato chips, I’m new to the mandolin slicer and this recipe would be a perfect opportunity for me to use it. I’m also re-inspired to make beet chips from this post, so thank you! xoxo
Thanks Crista! I’m so glad you dropped by today! Glad you found the perfect recipe to break it in. 🙂
Love, love, love these!! I am OBSESSED with sweet potato at the moment and cannot get enough. These looks absolutely perfect!
You’re doing the Whole30! That is so fun! I did it mid Jan-mid Feb and loved it! Plus, it was a fun little challenge to think of healthy recipes to make for dinner. Never thought of making baked sweet potato chips! These look amazing. I want to give these a try asap. And thank you so much for linking to homemade mayo! It is seriously the best. I haven’t bought mayo since, homemade all the way!
These look amazing, Melanie! I love anything with sweet potatoes and making homemade chips is such a great idea! Good luck with the Whole 30, can’t wait to see what you share during your journey!
These sweet potato chips sound delicious, Melanie! I’ve made fries before, but never chips. Love this!
We love snacking on homemade sweet potato chips! Yours look perfect!
Thanks Jessica!
Delicious!!! I love these chips!!!
I’ve never made my own veggie chips before, thanks for the idea – I must do so now!
Sweet Potato Chips are my absolute favorite salty snack, I love how thin and crispy they look! Good luck on Whole 30. I did Whole30 a few months ago and felt great after the first few days. Ok, maybe it was more like Whole20. I didn’t quite make it to the end. 🙂
These are so healthy yet totally delicious! This looks great 🙂
Baked sweet potato chips are my favorite snack!
I pretty much love sweet potato anything, so this chips sound like a great snack! Plus I love how you baked them. I try to avoid frying at all costs so these are perfect for me!
Mmmm these sound awesome! I’m totally searching for a snack right now and these would be perfect!
These were tasty, but as a pretty new cook, I had problems with some coming out burned. There were a few winners…and those were tasty, especially with the cayenne pepper. But I just couldn’t get a batch to come out with a consistent crispness. I’ll keep trying though, because the ones that did come out were great.
Did you remember to rotate the tray and flip them part way through? That seems to really make a difference. Once they are fairly crispy you can stir them around a bit too.
I hope they turn out better for you next time!
I had the same problem. Half mine were burnt when I went to flip and rotate after 20 mins!!
Delicious! I made two kinds, sweet curry and spicy cumin! Thanks for the recipe. Any tips on how to get them to be crispy?
How do you keep them crispy? We put them in a ziplock & now they’re all limp! We love them just disappointed you can’t make ahead for snacks. Any ideas?
My suggestion is uniform in size and to make sure to completely dry sweet potatoes before baking. I’ve added these suggestions to the notes section.
I’ve updated the length of time as well. They don’t seem to stay crisp very long. So while they will still taste ok and be safe to eat they don’t stay crisp.
Hope this helps Tricia!
Just made them. I made half a recipe because I only have 1 tray. Years ago I was trying something like this only cutting them thicker and frying them. I had to stop though because it was just too much oil. Cutting them thin in the food processor and baking them worked great! (Don’t have a mandoline….yet). Thanks for the delicious recipe! By the time they got crispy, I had already eaten half…. no self-control.
Glad you enjoyed them!