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Home » Gluten Free

Sweet Potato Chips

Published: Apr 15, 2020 · Modified: Nov 10, 2020 by Janelle Hama

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Homemade sweet potato chips are a healthy snack for the whole family to enjoy.

crispy home made sweet potato chips

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Jump to:
  • How to make sweet potato chips
  • Tips when making these crisps
  • What to dip sweet potato chips in?
  • My sweet potato chips are soggy
  • Sweet Potato Chips
  • Other Vegan Recipes

Homemade crispy sweet potato chips are the bomb! Everyone loves crisps to snack on, so why not snack on the healthier version (as a bonus they are vegan).

These sweet potato chips are both sweet and salty, a fabulous combination.

I used the white variety of sweet potato, however, the orange and the purple varieties are equally good.

How to make sweet potato chips

Step 1 - Wash and dry sweet potato

Step 2 - Slice up as evenly & thinly as possible, best to use a mandolin slicer. I use this Gefu slicer*

Step 3 - In a mixing bowl, add sweet potato, olive oil and salt and thoroughly mix all together until sweet potato is completely coated

Step 4 - Place individual slices onto a lined baking tray

Step 5 - Bake in the oven until golden brown

sliced up sweet potato on a lined baking tray

Tips when making these crisps

Slices should be thin and not thick, around 2mm in thickness max

Keep a close eye on the sweet potato slices whilst baking as some will bake faster than others.

Pick out the baked ones and place on a wire rack to cool.

Turn the slices over once or twice until golden brown.

If you don't have a mandolin*, try using a peeler. A really good (sharp) mandolin however will make the world of difference; they are faster to work with.

Keep the oven as hot as possible

Best eaten fresh

I hope you enjoy these crisps, they are great on their own or you could use them to dip into your favourite dip.

What to dip sweet potato chips in?

  • Try my Baba Ghanouj (Eggplant Dip) With Mint, a smokey dip.
  • Tomato salsa
  • Sweet chilli sauce
  • Guacamole
  • Aioli
  • Hummus
  • Chutney

My sweet potato chips are soggy

There could be a few reasons why this has happened;

  • You didn't bake them long enough (undercooked)
  • The oven function was set incorrectly
  • The slices were overlapped when placed on the tray to bake
  • They were stored in a container (or covered) whilst warm creating condensation
  • The chips aren't fresh anymore (best served immediately)

Other vegan snacks that might interest you;

  • a single beetroot chip held up by a hand in front of patterned tiles
    Home Baked Beetroot Chips (Healthy Crisps)
  • air fried french fries in a bowl
    Air Fried French Fries
  • Air fryer corn ribs dipped in mayonnaise
    Easy Air Fryer Corn (Corn Ribs)
  • Lupin Bean Recipe
    How To Cook Lupini Beans (Lebanese Termos)

Looking for more sweet potato recipes? Try my irresistible sweet potato and pumpkin soup.

homemade sweet potato chips on a cooling rack

Sweet Potato Chips

Healthy homemade crispy sweet potato chips / crisps. Vegan and gluten free.
Print Pin Rate Save Recipe Saved Recipe
Course: Snack
Cuisine: Australian
Diet: Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Janelle Hama

Ingredients

  • 1 Sweet potato large (any colour is fine)
  • 2 tablespoon Olive oil or your preferred oil
  • 1-2 pinch Salt
Metric - US Customary
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Instructions

  • Preheat oven to 220 degrees Celsius (428 degrees Fahrenheit)
  • Slice up your 🍠 sweet potato as evenly and thinly as possible
  • Place sliced up sweet potato into a mixing bowl and add olive oil and salt and mix well, evenly coating sweet potato
  • Line your baking tray with baking (parchment) paper
  • Layout slices on lined tray - do not over lap any slices
  • Bake in an oven until golden brown.

Notes

Slices should be thin and not thick, around 2mm in thickness max
Keep a close eye on the sweet potato slices whilst baking as some will bake faster than others.
Pick out the baked ones and place on a wire rack to cool.
Turn the slices over once or twice until golden brown.
If you don't have a mandolin*, try using a peeler. A really good (sharp) mandolin however will make the world of difference; they are faster to work with.
Keep the oven as hot as possible
Best eaten fresh
I hope you enjoy these crisps, they are great on their own or you could use them to dip into your favourite dip.

Nutrition

Serving: 120g | Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8031IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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  • So healthy and delish Home Baked Beetroot Chips
  • Light and fresh Lebanese Potato Salad
  • The best and tastiest Vegan Shepherd's Pie Gluten Free
  • Easy Sweet Potato & Zucchini Fritters
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Lebanese Potato Salad

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    Vegan Banana Pumpkin Muffins (Gluten Free)
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    Savory Zucchini Muffins (Vegan and Gluten Free)
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    Recipe Rating




  1. Shumaila

    July 31, 2020 at 2:09 pm

    5 stars
    I adore your easy recipes Janelle. At first I thought these were normal potatoes, I didn't realize there are white sweet potatoes

    Reply

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Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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