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4.75 from 4 votes

Baked Sweet Potato Chips

Baked Sweet Potato Chips - Healthy gluten free, crisps, whole read sweet potatoes. Great for snacking. Made with 4 simple ingredients.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 5 cups (approx)
Author: Melanie -Gather for Bread


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


  • 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.


Make sure to rinse and thoroughly dry the potatoes before cutting.
To cut sweet potatoes as uniform as possible for baking I recommend using a mandoline slicer.