These baked sweet potato chips bring me back to my childhood. In fact, the sweetness combined with the saltiness sends my senses into orbit. They’re similar to sweet potato fries, but they have a more intense crunch.

Ingredients

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 for protection.

Easy Directions

After you slice the potatoes, put them in a bowl. Spread them out as much as you can to help with the next step of the process.

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.

For an interesting, delicious flavor sensation, serve them with this zesty dipping sauce. They’re also good with any of these chip dip recipes.

Addictive … In a Good Way

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.

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