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: just sweet potatoes, a little oil, and your favorite spices.
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.
- Only 3 ingredients: Sweet potatoes, oil, and seasoning. Nothing else.
- 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 mandoline or a very sharp knife.
- Place them in a single layer on a baking sheet with parchment paper or a silicone mat.
- Season the slices with the seasoning of your choice. Add a bit of oil with a brush or spray.
- Bake at 400°F (200°C) for ten minutes, turn the baking sheet, and bake for 8 minutes more, watching closely at the end.
Home cook to home cook tips
- 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. This is THE secret to crispy chips.
- Don’t crowd the pan. Overlapping slices will steam instead of crisp.
- Go light on the oil. Too much oil and they fry instead of crisp. A brush or spray gives you just enough.
- Watch them closely. Some slices may cook faster than others. Pull them out if they start to brown too quickly; they go from golden to burnt fast.
- Let them cool on the pan. They feel soft right out of the oven but crisp up as they cool. Don’t pack them away warm.
- Flavor ideas: For fun twists, try lime zest + chili powder, za’atar, curry powder, or everything bagel seasoning.
How to store them so they stay crispy
Let the chips cool completely, then store them in an airtight container at room temperature for up to 3 days. Don’t refrigerate them; the moisture makes them soggy.
If they soften, pop them back in the oven at 300°F (150°C) for 5 minutes and they crisp right back up. These don’t freeze well.
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, like these roasted sweet potatoes with Mexican spice mix in chip form
Frequently asked questions
Healthy Baked Sweet Potato Chips
Equipment
- Mandoline or very sharp knife
- 2 Baking sheets
Ingredients
- 2 medium sweet potatoes washed and sliced as thin as possible
- 2 tablespoons avocado or olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper or silicone mats.
- Slice the sweet potatoes as thin as possible with a mandoline or very sharp knife. Aim for slices that are all the same thickness.
- Toss them in a bowl with the oil and spices until evenly coated.
- Arrange them on the baking sheets in a single layer, without overlapping.
- Bake for 10 minutes, flip, and bake 5 to 8 minutes more. Watch them closely at the end; they go from golden to burnt fast.
- Let them cool on the pan. They finish crisping up as they cool.
Notes
- The secret is to slice thin and evenly. A mandoline helps a lot.
- Don’t overlap the slices or they’ll steam instead of crisp.
- Every oven is different. Keep an eye on them the last few minutes.
- Store in an airtight container at room temperature for up to 3 days.
- Don’t refrigerate. If they soften, 5 minutes in a 300°F (150°C) oven brings them back.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.