These baked sweet potato chips bring me back to my childhood. In fact, the sweetness combined with the saltiness sends my senses into orbit.

My grandfather grew the best sweet potatoes I’ve ever tasted. In fact, they didn’t need anything added, regardless of how they were cooked.

I typically ate them right when they came out of the oven without adding a single thing. However, everyone else added a pat of butter.

Addictive

Have you ever tried taking a single bite of your favorite snack?

You might think you can do it, but if there’s another one sitting there, temptation overcomes you. That’s exactly what happens with these little crunchy bites of deliciousness.

Ingredients for Baked Sweet Potato Chips

You only need 3 ingredients for these chips. Of course, you need to start with sweet potatoes. Olive oil and salt are the only other things you’ll need.

If you want to switch things out a bit, try adding chili powder or replacing the salt with sugar. Or both. You can also use sugar and cinnamon if you prefer something sweeter.

Prepare the Sweet Potatoes

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.

Since I don’t like to peel the potatoes, I scrub them so they’re nice and clean. Then I slice them thin with a mandolin. Or you can cut them with a very sharp knife.

If you use a mandolin, I need to warn you to protect your fingers. I’ve sliced my fingertips by not paying attention to how close my fingers were to the blade. Now I use a special glove to protect my fingers.

How to Make Baked Sweet Potato Chips

After you slice the potatoes, put them in a bowl.

Drizzle the olive oil over them. With your hands, toss the sweet potato slices around until all of them are coated with oil.

Make sure they’re well coated with the oil, or they won’t get crisp. But don’t use too much, or they’ll be greasy.

On a parchment paper or silicone covered baking sheet, spread the slices in a single layer. Sprinkle them with salt.

Bake until they’re golden and crispy.

Take your time slicing the sweet potatoes. I was in a rush and pushed down too hard at first. Some of the slices were too thick, while others were thin.

So the paper-thin ones burned, while the ones that were too thick were soft.

Here are some that burned. Fortunately, some of the ones on this pan were good, so that batch wasn’t a total waste.

I wound up using another sweet potato. I’d learned my lesson and took my time slicing them, so these turned out really good.

I don’t recommend saving any because they’ll soften up, even if they’re in an air-tight container. So make as many as you’ll eat in one sitting.

More Recipes

If you like these baked sweet potato chips, you’ll also enjoy these plantain chips. Both of them can be eaten alone or dipped in yogurt or your favorite sauce.

Another snack I enjoy is a bowl of this spicy Chex party mix. I make it gluten-free, and no one seems to mind. In fact, people claim that I make the best party mix.

If you enjoy having a variety of flavors on the snack table when guests come, make this mango salsa. In fact, all of the appetizers from Miz Helen’s Country Cottage are delicious. Serve the mango salsa with pita chips or crackers.

When I’m in the mood for extra heat, I make these delicious spicy hot fire crackers. Just make sure you have something to drink within reach.

Please feel free to share!