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Crispy, naturally sweet, and lightly savory sweet potato chips perfect for snacking, appetizers, or a healthier alternative to classic potato chips. Can be baked, air fried, or deep-fried with various seasoning options.

Ingredients

Scale
  • 2 large sweet potatoes, preferably orange-fleshed varieties like Beauregard or Garnet
  • 2 tablespoons olive oil or avocado oil
  • ½ to 1 teaspoon sea salt, depending on taste

Instructions

  1. Scrub sweet potatoes well (peeling is not necessary).
  2. Slice sweet potatoes evenly into thin rounds about 1/16 to 1/8 inch thick using a mandoline or a sharp knife.
  3. Optional: Soak slices in cold water for about 30 minutes to remove excess starch.
  4. Drain soaked slices and dry thoroughly with paper towels or a clean kitchen towel.
  5. Place dry slices in a large bowl, drizzle with oil, sprinkle with salt and desired seasonings, and toss gently to coat each slice without excess oil.
  6. For oven baking: preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  7. Arrange slices in a single, roomy layer on the prepared baking sheet so they do not overlap.
  8. Bake for 15 minutes, flip each slice, then bake an additional 10–15 minutes until edges curl and centers feel firm, watching closely to avoid burning.
  9. Remove baked chips from the oven and leave them on the baking sheet to cool completely so they crisp up.
  10. For air frying: preheat air fryer to 325°F (163°C).
  11. Place seasoned slices in a single layer in the air fryer basket (work in batches if needed).
  12. Air fry for 10–12 minutes, shaking the basket halfway through for even cooking, then remove and let cool to crisp.
  13. For deep-frying option: heat oil to 325°F (163°C) and fry slices until golden and crisp, then drain on paper towels and salt immediately.

Notes

Use a mandoline to get thin and even slices for perfect baking., Dry slices well to ensure maximum crunch; moisture inhibits crispiness., Avoid overcrowding on baking sheet or air fryer basket to prevent sogginess., Bake at a moderate temperature to dry chips evenly without burning., Watch chips carefully near the end of baking as they can go from just right to burnt quickly., Chips can be stored in an airtight container or resealable bag with a paper towel to maintain crispness., For best texture, consume within 2–3 days and reheat briefly in the oven at 250°F to refresh crunch., Flavor variations include smoky BBQ, sweet cinnamon with coconut sugar, spicy jalapeño with cayenne and lime zest, herb & sea salt with rosemary or thyme, and cheesy chips with nutritional yeast or parmesan.

Nutrition

Find it online: https://sweetovenstories.com/sweet-potato-chips-all-recipe-secret/