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.
Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you for supporting Plant Based Folk! To learn more about affiliate links on Plant Based Folk, please read the Privacy Policy & Terms of Use.
Jump to:
How to make sweet potato chips
- Wash and dry sweet potato
- Slice up as evenly & thinly as possible, best to use a mandolin slicer. I use this Gefu slicer
- In a mixing bowl, add sweet potato, olive oil and salt and thoroughly mix all together until sweet potato is completely coated
- Place individual slices onto a lined baking tray
- Bake in the oven until golden brown
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 (under cooked)
- 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)
📖 Recipe
Sweet Potato Chips
Ingredients
- 1 Sweet potato large (any colour is fine)
- 2 tbsp Olive oil or your preferred oil
- 1-2 pinch Salt
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.
Equipment
Nutrition
Other Vegan Recipes
- 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
Shumaila
I adore your easy recipes Janelle. At first I thought these were normal potatoes, I didn't realize there are white sweet potatoes