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As a diabetic, I’m always on the lookout for snack ideas that can satisfy my sweet or salty cravings. I almost never eat regular chips anymore and don’t even keep them in the house. Our go-to snack is peanuts or pistashios in the shell, but sometimes, I just want something a little different. Making chips out of various vegetables, like sweet potatoes, can actually do the trick for me.
Can Baked Sweet Potato Chips Get Crispy?
It takes a little trial and error to achieve the perfect crispy texture when making baked sweet potato chips. But without that coveted, crunchy exterior, it’s just a thinly sliced baked sweet potato. Although it might taste delicious, it just doesn’t deliver that satisfying crunch I’ve been craving.
The good news? The method used in this recipe achieves that result. The trade-off is it takes a little while to happen, so be sure to allow plenty of time for this one. The trick is to bake them at a low heat for a long time. It can take up to two hours from start to finish, but the results are oh so worth it.
TIP: For best results, use either a mandoline slicer to achieve uniformly thin slices, or a spiralizer, to get fun, curly chips. If you don’t have either of those, you can also use a sharp knife or vegetable peeler.
Baked Sweet Potato Chips
Prep Time:5-10 minutes |
Cook Time:60-120 minutes |
Total Time:65-130 minutes
Nutritional InfoApproximately 10 g of carbs per serving
Baked sweet potato chips are a healthy, delicious, crispy snack that’s easy to make!
IngredientsOlive oil2 medium sweet potatoes, washed & peeledSea salt (or season to your liking)
Preheat oven to 250 degrees.
Using a mandoline, spiralizer, knife or vegetable peeler, cut sweet potatoes into uniform slices approximately 1/8” thick. Place on paper or clean kitchen towel to absorb excess moisture.
In a bowl, lightly coat with olive oil, then transfer to two large, rimmed baking sheets. Arrange in a single layer. They will shrink quite a bit during cooking, but if you arrange them in thicker layers on the pan, they won’t get crispy as well, or it may take much more time to get there. Sprinkle with sea salt.
Bake for one hour. Check chips for crispiness. You may want to flip each chip and cook them longer. Sprinkle with additional salt, if desired. Return pans to oven, being sure to rotate each sheet and place on a different rack from before.
Check on chips after 10 minutes. If they are not yet crispy enough for your liking, continue baking until they become crisp and golden brown. (Total baking time will vary by oven and how much moisture is in your sweet potatoes. They should be ready within another 20 – 40 minutes).
Remove from oven and cool for 10-15 minutes before serving. Once cool, store excess in an airtight container. Serve with your favorite dip or just munch them plain!
You can season these in a number of ways, using different spices such as garlic or paprika. Have fun experimenting!