Healthy Baked Sweet Potato Chips
Crispy baked sweet potato chips with just 3 ingredients: sweet potatoes, oil, and your favorite spices. All the tips so they come out crunchy, never soggy.
8
Calories: 77kcal
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
Serving: 10g | Calories: 77kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 337mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12147IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg