How to Make Perfect Sweet Potato Chips

Sharing is Caring...Share on FacebookPin on PinterestTweet about this on TwitterShare on Yummly

Tips and tricks for perfect sweet potato chips. Crispy, flavorful and guilt free with a zesty sweet and salty seasoning. Betcha can’t just eat one! 

sweet potato chips

I am a big snacker. I always have a case of the munchies and if I am not looking for something sweet than I am on the hunt for something salty. After learning about all the healthy benefits in sweet potatoes, I’ve been trying cook them more often. My husband loved this recipe using sweet potatoes and his next request was for me to make sweet potato chips.

I have done a lot of experimenting with these chips in order to find the perfect one. So here are all my tips and tricks.

The very first thing you need is to slice the potato chips very thin, a mandolin works best for this but if you don’t have one you could always use a very sharp knife. The second step is to soak the sweet potato slices in warm water for 15 minutes with a little bit of corn starch. This step is very important. Soaking the potatoes is very important as it removes the excess starches which helps them to get crispy in the oven, cause who really likes a soggy potato chip?

sweet potato chips

After the potatoes have finished soaking you will want to dry them very well with a paper towel. Next line a baking sheet with foil and top with an oven proof cooling rack. The cooking rack keeps the sweet potato chips elevated and allows any excess oil to drop onto the foil. Brush each side of the potato slice with oil. You can use olive oil but I found that grape-seed oil resulted in a crispier sweet potato chips.

sweet potato chips

I am a sweet and salty fanatic so I LOVE the seasoning blend that is included in the recipe but you could really use any kind of seasoning for these chips (garlic and herb, taco seasoning, salt and pepper). Another little secret: ADD a little corn starch to your seasoning blend. It will make your sweet potato chips extra crispy.

sweet potato chips

Bake these little babies on 425° for about 30 minutes, flipping each chip half way through the cooking process. The result; a perfectly crisp sweet potato chip that will have you addicted.
sweet potato chips
Follow me on Instagram for tons of yummy recipe ideas!

5.0 from 3 reviews
Sweet and Salty Sweet Potato Chips
Prep time
Cook time
Total time
  • Crispy Sweet Potato Chips:
  • 2 Large Sweet Potatoes
  • 1 Tablespoon Corn Starch
  • ¼ Cup Olive Oil
  • Sweet and Spicy Seasoning:
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Chili Powder
  • 2 Teaspoons Onion Salt
  • 1 Tablespoon Garlic Powder
  • ⅛ Teaspoon Cayenne Pepper
  • 1 Tablespoon Paprika
  • 1 Teaspoon Pepper
  • 2 Teaspoons Corn Starch
  1. For Sweet Potato Chips:
  2. Wash sweet potatoes and thinly slice with a very sharp kitchen knife or mandolin. Place sweet potato slices in a bowl and cover them with warm water and corn starch. Soak for 15-20 minutes. Preheat oven to 425° and line two baking sheets with foil. Place an oven safe cooling rack on both baking sheets. Remove the potatoes from the water and dry very well with a paper towel. Brush each side of the potato slice with oil and place on the baking sheet. Sprinkle with seasoning of choice. Bake for 25-30 minutes, flipping the potato slices half way through the baking process. Check the potato chips frequently to make sure that they don't burn! Allow to cool for 5-10 minutes before serving.
  3. For sweet and spicy seasonings:
  4. Combine all ingredients in a bowl and mix well. Generously sprinkle seasoning over sweet potato slices before baking. Store extra seasoning in a cool, dry place.
If using your own seasoning blend, incorporate a teaspoon or two of corn starch into the mix for an extra crispy chip.

Other Popular Recipes


Tex-Mex Chicken Stuffed Sweet Potatoes

A healthy breakfast power muffin filled with juicy berries, quinoa, and oatmeal. Everything you need to start your day and to leave you feeling satisfied till lunch time.

Skinny Berry Quinoa Breakfast Muffins

An easy protein packed banana cream pie shake that is perfect for breakfast. Filled with creamy greek yogurt and banana chunks.

Skinny Banana Pie Breakfast Shake

peanut butter banana granola

Peanut Butter Banana Granola


Sharing is Caring...Share on FacebookPin on PinterestTweet about this on TwitterShare on Yummly


    • Mariah Mercurio says

      Thanks Andrea =) a mandolin will be such a time saver for cutting (especially since you are gonna have a cute little bundle of joy competing for your time)

  1. says

    Why didn’t I buy sweet potatoes when I stopped at the grocery?!?! Now I’m going to be snowed in and I really want some of these sweet potato chips! I was so surprised to see that they are baked not fried. I can’t wait to try these, Mariah!

    • Mariah Mercurio says

      Ah snowed in again?!? When will it ever stop? Would you hate my if I told you I was wearing sandals right now and just asked my hubby to flip on the air! lol But I could really go for a snow day!

  2. says

    Ok Mariah, these sweet potato chips really are *perfect*. I’m obsessed with sweet potatoes too. My Costco just started carrying organic sweet potatoes, and I buy the huge 20 pound bag of them and still can’t get enough. Always looking for different ways to use them up. I’ve never made homemade potato chips before, so looking forward to trying it! Thanks for all your tips!

    • Mariah Mercurio says

      I was just at Costco today and was looking for sweet potatoes but couldn’t find any! I hope they get some soon!

  3. says

    Okay, brilliant. This is the PERFECT post for me! I have tried three times to make sweet potato chips and they always come out soggy. I can’t wait to make yours! What kind of mandolin do you have? I need to buy one! Thanks for this post – pinned!

  4. says

    Hello Mariah,
    I love all your recipes. I can’t wait to try them. Do you have a recipe for onion bread? I do not have a dehyrator
    can I bake in the oven? If so how.
    Thank You

    • Mariah Mercurio says

      Hi Kathy! Thank you! So happy to have you as a reader. Unfortunately I don’t have any recipes for onion bread! But I will be sure to let you know when I get some up!

  5. david says

    Hey there.. I’m trying to make these for my pregnant wife.. Every single batch is burned way before the time is up.. I even lowered the temp and they still just burn up.. All the edges are burnt to a crisp within 5 minutes. What on earth am I doing wrong?

    • Mariah Mercurio says

      Hi David! First off, what a sweet husband for making these for your pregnant wife! A couple questions, are you allowing your sweet potatoes to soak in water before cooking them? How thin are the slices? Are you using a mandolin? Are they completely dry before you brush them with olive oil? If they are cooking too fast then reduce the corn starch or perhaps omit it all together. Some oven temperatures vary and cook unevenly. Try making only one batch on the middle rack. Hope that helps!

  6. Melissa says

    Hi Mariah! Love the blog 🙂

    I noticed the chips still had little edges of skin. Does this mean I don’t even have to peel the sweet potatoes? That would be a great time saver!

    • Mariah Mercurio says

      Hi Melissa. Thank you!! It is totally up to you but I always leave the skin on. As long as you use a mandolin to get your potatoes extra thin, you shouldn’t have a problem getting them to crisp up with the skin on! Enjoy!

  7. Rebecca Clancy says

    425 degrees for 25 minutes and my chips were burned to a crisp! 🙁 I’m dropping the temp. and reducing the time as other recipes recommend. I am sick that I didn’t check them earlier! They were smelling really good!

    • Mariah Mercurio says

      Hi Rebecca! I am so sorry your chips burned! I always check mine often because cooking times can vary depending on your oven, the thickness of the potato slices, etc. I hope they work out better next time! Thanks for your feed back!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: