Baked Sweet Potato Chips

One of my favourite thing to snack on are potato chips. It’s crispy, salty and perfect to munch on while watching Asian dramas. There are many variety of chips in the market now but I prefer to make my own since it’s so easy to do. The recipe makes about 2 serving of chips or one very generous portion,  enough to get through a few episodes. So what are you waiting for, go pick up a couple of sweet potatoes and enjoy fresh chips tonight!


  • 1-2 sweet potato, washed/scrubbed & dried (amount depends on how many chips you’d like to make)
  • olive oil (vegetable oil works too)
  • sea salt to taste


  1. Preheat oven 375F. Lined parchment paper onto the baking sheets if you are using it.
  2. Cut off one end of the root vegetable so you have a flat surface. Using a mandoline, slice the sweet potato in to even slices and add them to a big bowl.
  3. Drizzle a little bit of olive into the bowl of sliced sweet potato and using your hands, toss it around to coat. Don’t worry if it’s not coated evenly.
  4. Place sweet potato slices in a single layer on to the prepare baking sheets and sprinkle lightly with sea salt.
  5. Place baking sheets into the oven and let it bake for about 10 – 15 minutes. The edges should start to curl as the vegetables start to dry up. Flip them over and continue baking. Keep checking on your chips! Once you see brown spots appearing or when the egdes start to brown, remove it from the oven and test it’s crispiness. (I do it by either tapping it or simply eating one.)
  6. Depending on the thickness of your slices, it can take anywhere from 20 – 40 minutes to finish baking. Mine took about 30 minutes. When it’s done, remove them from the oven. Let them cool completely before eating. These are best eaten on the day it’s made.
Cooking Tips:baked sweet potato chips recipe
  1. Try to pick sweet potato that has the same thickness from one end to the other. This way your slices will all be around the same size.
  2. If you wash your sweet potato (I do because I leave the skin on), make sure they are dry before you start slicing. The extra moisture makes them harder to crisp up.
  3. You can spray oil (either PAM or olive oil from a spray bottle) instead of tossing the slices with olive oil in a bowl. I don’t have PAM or spray bottle so I used the toss method.
  4. Check on your chips often because they burn easily. In the beginning (first 5-10 minutes) it might seem like it cooks very slowly but once it starts to get dry and crisp up, it will burn before you even know it. Best is to keep checking every 2-3 minutes after you’ve flipped it or have started noticing brown spots on the slices.
  5. You can spice it up by dressing it with herbs or spices to give it more flavor.

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