About this recipe
Yes, healthy chips do exist—and these crispy baked sweet potato chips are proof. They’re crunchy, full of flavor, and beyond easy to make. My kids love helping slice them and picking their favorite spices. It’s a fun kitchen activity and a snack that disappears fast.
These chips go with everything—guacamole, salsa verde, or even just a pinch of flaky sea salt. For this batch, I used smoked paprika and cumin for a slightly smoky flavor that pairs beautifully with the potato’s natural sweetness.
Why you’ll love this recipe
- Super easy: Just slice, season, and bake. That’s it.
- Kid-friendly: They can help slice (with supervision!) and sprinkle on spices.
- Customizable: Use any spice blend you like—mild, smoky, or spicy.
- Healthy & plant-based: No deep-frying, no weird ingredients. Just real food.
Ingredient notes
- Sweet potatoes: Any variety works—orange, white, or purple. I like using small to medium ones for prettier, crunchier chips.
- Oil: Use just a touch to help crisp up the slices. I prefer avocado or olive oil.
- Seasoning: I used smoked paprika and cumin, but salt and pepper, chili powder, za’atar, or even cinnamon sugar (for sweet chips!) are great options.
How to make baked sweet potato chips?
- Wash and pat dry your sweet potatoes. Thinly slice them using a mandolin or a very sharp knife.
- Place them on a baking sheet with parchment paper or a silicone mat.
- Season the sweet potato slices with the seasoning of your choice. Add a bit of oil with a brush or spray.
- Bake for ten minutes, turn the baking sheet, and bake for 8 minutes more.
Home cook to home cook tips
- Storage: Keep in an airtight container at room temp. Best eaten within 2–3 days.
- Even slices = even baking. A mandoline makes this easier, but if you’re using a knife, take your time to slice as evenly as possible.
- Don’t crowd the pan. Overlapping slices will steam instead of crisp.
- Watch them closely. Some slices may cook faster than others—pull them out if they start to brown too quickly.
- Flavor ideas: For fun twists, try lime zest + chili powder, za’atar, curry powder, or everything bagel seasoning.
Ways to serve these healthy chips
- With guacamole or your favorite dip
- Drizzled with chamoy or vegan Mexican crema
- As healthy nachos—top with refried beans, jalapeños, salsa, and queso
- Alongside a sandwich or bowl as a crunchy side
Healthy Sweet Potato Chips
These crispy, healthy sweet potato chips are vegan, easy to make, and ready in just 25 minutes. Can you believe they only need 5 ingredients? Baked—not fried—and so full of flavor, they’re the perfect snack for dipping, topping, or munching straight off the tray.
Equipment
- mandolin
Ingredients
- 3 sweet potatoes thinly sliced (mandoline or knife)
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 3 tablespoons neutral oil avocado, grapeseed, or sunflower
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Slice the sweet potatoes into thin rounds using a mandoline for even cooking.
- In a large bowl, toss the slices with oil, salt, and smoked paprika until evenly coated.
- Arrange slices in a single layer on the prepared tray—no overlapping for best crisp!
- Bake for 10 minutes, then rotate the tray. Bake for another 5–7 minutes, or until edges are golden and crisp.
- Let cool completely on the tray to crisp up further. Enjoy right away or store for later.
Notes
- Use small or medium-sized sweet potatoes for a more uniform chip shape.
- Don’t skip the cooling step—chips continue to crisp up as they cool.
- Mix up the flavor: try chili powder + lime zest, curry powder, or za’atar instead of paprika.
- Store in an airtight container at room temperature for up to 3 days (if they last that long!).
Nutrition
Serving: 10gCalories: 77kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 337mgPotassium: 291mgFiber: 3gSugar: 4gVitamin A: 12147IUVitamin C: 2mgCalcium: 25mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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