Sweet Potato Chips Recipe

Sweet potatoes: These are the main ingredient and give the chips their natural sweetness and crispiness when baked.

Olive oil: Helps the chips get crispy and adds a mild, fruity flavor.

Salt: Enhances the natural flavors and balances the sweetness of the sweet potatoes.

One of the most helpful tricks in this Sweet Potato Chips Recipe is how to get those thin, even slices using a mandoline slicer. Getting your sweet potatoes sliced just right makes a big difference because it helps the chips cook evenly and get crispy without burning or staying soggy.

Here’s how to slice your sweet potatoes with a mandoline safely and well:

1. Peel your sweet potatoes first, so the skin doesn’t get in the way of slicing.
2. Set the mandoline to a thin setting—about ⅛ inch or thinner works great for chips.
3. Hold the sweet potato firmly with the hand guard that comes with the slicer. This keeps your fingers safe.
4. Slide the sweet potato down the blade in smooth, steady strokes. Try not to stop or press too hard; let the blade do the work.
5. If you don’t have a mandoline, you can use a sharp knife, but take your time to cut thin slices as evenly as possible.

Slicing evenly helps the chips bake at the same speed, so you don’t end up with some burnt and some undercooked. It also makes the chips look nicer and taste better because every bite is crispy.

When I first tried this, I didn’t use the hand guard and almost cut my finger! Now I always use it, and it makes slicing safer and easier. Also, if you want to save time, you can slice a few sweet potatoes ahead and keep them in water to stop them from turning brown. Just dry them well before tossing with oil and salt.

Getting those slices right is a small step that makes the whole recipe feel like a win!

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when baked, making it a good alternative.

• sweet potatoes - Substitute with carrots: Carrots offer a slightly different flavor but can achieve a similar crispiness and sweetness when baked.

• olive oil - Substitute with coconut oil: Coconut oil provides a subtle sweetness and can withstand high baking temperatures.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and a high smoke point, making it suitable for baking chips.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral content.

• salt - Substitute with garlic powder: Garlic powder adds a savory flavor that complements the natural sweetness of the chips.

• Allow the sweet potato chips to cool completely before storing. This prevents moisture buildup, which can make them soggy.
• Store the chips in an airtight container. A glass jar or a resealable plastic bag works well.
• For added crispiness, place a paper towel at the bottom of the container to absorb any excess moisture.
• Keep the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal.
• If you want to store them for a longer period, consider freezing. Place the cooled chips in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the chips to a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date to keep track of freshness. Frozen sweet potato chips can last up to 2 months.
• To re-crisp frozen chips, preheat your oven to 375°F (190°C) and bake for 5-10 minutes. Keep an eye on them to prevent burning.
• Enjoy your sweet potato chips as a delightful snack or a crunchy side to your favorite soups and sandwiches.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the sweet potato chips in a single layer on a baking sheet. Bake for 5-10 minutes, or until they regain their crispiness. Keep an eye on them to prevent burning.

• Air Fryer Method: Set your air fryer to 300°F (150°C). Place the sweet potato chips in the basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Microwave Method: Place the sweet potato chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30 seconds to 1 minute. Check for crispiness and add more time in 10-second intervals if needed.

• Skillet Method: Heat a non-stick skillet over medium heat. Add the sweet potato chips in a single layer and heat for 2-3 minutes, flipping occasionally until they are crispy again.

• Mandoline slicer: used to thinly slice the sweet potatoes evenly and quickly

• Baking sheet: used to arrange the sweet potato slices in a single layer for baking

• Parchment paper: used to line the baking sheet to prevent the sweet potato slices from sticking

• Large bowl: used to toss the sweet potato slices with olive oil and salt

• Oven: used to bake the sweet potato slices until they are crispy and golden brown

• Spatula: used to flip the sweet potato slices halfway through baking

• Cooling rack: used to let the sweet potato chips cool down after baking

Use a mandoline slicer: Quickly and evenly slice the sweet potatoes to save time and ensure uniform cooking.

Preheat the oven: Start preheating your oven before you begin slicing to reduce waiting time.

Batch baking: Use multiple baking sheets to bake more chips at once, cutting down on overall cooking time.

Prep in advance: Slice and season the sweet potatoes ahead of time, storing them in an airtight container until ready to bake.

Use parchment paper: Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.