Homemade Sweet Potato Chips

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Sometimes, nothing tastes better than the crunch of a chip. But potato chips are generally not very healthy, and though I love baked chickpeas, they take a bit more effort. Here’s where my favorite recipe for sweet potato chips comes in! Of course, you can buy sweet potato chips at the store, but man, are they EXPENSIVE! It’s not too hard to make your own, and you can control the ingredients if you have any dietary restrictions. Homemade sweet potato chips are the bomb!

Vegetable candy

First, here are some health facts about sweet potatoes. They have crazy-high amounts of vitamin A, fiber, and potassium. Though their sugar content is higher than white potatoes, their overall nutrient makeup beats traditional spuds any day. A medium, baked sweet potato contains around 100 calories, making them a great side option or even a snack. Researchers say they may stabilize blood pressure and decrease the risk of diabetes and heart disease.

Get those spuds ready

On to the recipe! Preheat the oven to 350º. Prepare the sweet potatoes by washing and thoroughly drying them. (Full disclosure, when I tried this recipe, pulled from Pinterest, I don’t think I dried mine enough. I’m not absolutely sure if that made a difference or not.) Slice them as thin as you can – use a madoline slicer, food processor, or even that side of your cheese grater with the long, wide hole. Try to make them as even a slice as you can, so they cook better.

Bake it, baby

Put the slices in a bowl and mix them with olive oil, stirring to coat evenly. Line as many baking sheets as you need with parchment paper, brushing the paper with a bit of olive oil. Lay the slices out evenly. Season them with salt and pepper. Bake for 20 minutes, flip and bake for 15-20 minutes. Be sure to check on them periodically during the second bake – I burned several by overcooking them!


Cool the slices on paper towels. Homemade sweet potato chips can be stored for up to a week in an airtight container. You can make a dip to go with them, but I think they’re good enough to just eat on their own. They were also husband-approved. The ones I managed not to burn, anyway!

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