Oven Baked Sweet Potato Chips

Are you someone who loves snacking but doesn’t want to eat greasy store-bought chips all the time? Then these oven baked sweet potato chips are exactly what you need.

They’re super crunchy, lightly salty with a touch of sweetness, and baked—not fried—so they’re light and satisfying without feeling heavy.

These sweet potato chips are incredibly easy to make at home. You just need two sweet potatoes, some basic seasonings, and a little olive oil. That’s it. Slice them thin, bake them low and slow, and they turn out golden and crisp.

This recipe has quickly become a favorite in my home. I usually serve them with a simple mustard mayo dip that takes less than a minute to stir together.

They’re perfect for snacking while watching TV, adding to lunch boxes, or even serving at small get-togethers. And they always disappear fast.

You’ll love how simple they are, and honestly, once you try them fresh out of the oven, you won’t want the bagged kind again. Let me show you how to make them just right.

Table of Contents

Oven Baked Sweet Potato Chips Recipe

Ingredients

2 medium sweet potatoes (firm, smooth-skinned)
1½ tablespoons olive oil (extra virgin preferred)
½ teaspoon fine sea salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika (optional, for a hint of warmth)
Freshly ground black pepper, to taste

For Dipping

¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon lemon juice
Pinch of garlic powder

Instructions

Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper. This low temperature is key to slow-baking the chips until crisp without burning.
Wash the sweet potatoes thoroughly and pat them completely dry. Do not peel them—the skin crisps up beautifully and adds texture and nutrients.
Using a mandoline slicer, slice the sweet potatoes into even 1.5mm thin rounds. Uniform slices are essential for even baking. Avoid thicker slices or they’ll stay chewy in the center.
Transfer the slices to a large mixing bowl. Drizzle with olive oil, sprinkle in sea salt, garlic powder, smoked paprika, and black pepper. Toss gently until every slice is lightly and evenly coated.
Lay the slices in a single layer on the parchment-lined baking sheets. Make sure none of the chips are overlapping—this helps them crisp up instead of steaming.
Place both trays in the preheated oven. Bake for 45–55 minutes, flipping the chips halfway through and rotating the trays from top to bottom. Keep an eye on them after the 40-minute mark. They should curl slightly and deepen in color. Remove any that crisp up early to prevent burning.
Once they look dry, golden at the edges, and snap-crisp, take them out and let them cool on the trays for 10 minutes. They continue to firm up as they cool.
While they cool, make the dipping sauce: stir together mayonnaise, Dijon mustard, lemon juice, and a pinch of garlic powder in a small bowl until creamy and smooth.
Serve the sweet potato chips fresh with the mustard mayo dip on the side. Store any leftovers in an airtight container at room temperature for up to 2 days—but they’re best on day one!

Tips For Making Perfect Oven Baked Sweet Potato Chips

Want your sweet potato chips to turn out crispy and delicious every time? These simple tips will help you get the best results:

Use a mandoline slicer: It gives even, thin slices which is the key to crispy chips. Thicker slices stay soft or chewy.
Dry the slices well: After washing, pat each slice completely dry with a clean towel to prevent soggy chips.
Don’t overcrowd the tray: Lay slices in a single layer with space between each one so they bake evenly.
Bake low and slow: Bake at a lower temperature for longer to let them dry out and crisp up without burning.
Flip halfway: Gently flip the chips once during baking so both sides cook evenly.
Cool on the tray: Let the chips cool on the baking sheet before removing them. They continue to crisp up as they cool.
Watch closely near the end: Sweet potatoes can burn fast at the end. Start checking them closely around the 40-minute mark.

What To Serve With Sweet Potato Chips?

Here are some great dishes that pair well with oven baked sweet potato chips:

Grilled chicken wraps
Turkey or veggie burgers
Tuna salad
Barbecue pulled chicken
Roasted veggie panini
Lentil soup
Baked falafel
Hummus and roasted red pepper dip
Chicken shawarma
Black bean sliders

How To Store Sweet Potato Chips?

To keep your sweet potato chips crispy and fresh, proper storage is important:

Cool completely before storing: Chips should be fully cooled before you put them away, or they’ll turn soft.
Use an airtight container: Store them in a container with a tight lid to keep out moisture.
Room temperature is best: Keep the container in a dry, cool place away from heat or steam.
Add a paper towel: A piece of paper towel inside the container can absorb extra moisture and help chips stay crisp.
Eat within 2 days: Homemade baked chips don’t have preservatives, so they taste best within a couple of days.

Why Won’t My Sweet Potato Chips Get Crispy?

If your chips turn out soft or chewy, it’s usually because of moisture or uneven slicing. Here’s what to check:

Slices too thick: Thick slices take longer to cook and may stay soft in the center.
Not dried properly: Wet slices steam instead of bake, which makes them soggy.
Too close together: Overlapping chips trap steam and stop them from crisping.
Oven temperature too high: High heat can burn the edges while the center stays soft.
Not baked long enough: These chips need time to fully dry out, especially at a lower temperature.

Why Are My Sweet Potato Fries Soggy In The Oven?

Oven fries turning out soft instead of crisp? Here’s what might be going wrong:

Too much oil: A light coating is all you need. Too much oil can make fries greasy and limp.
Crowded tray: Like chips, fries need space to cook. Crowded trays lead to steaming, not baking.
High water content: Raw sweet potatoes have moisture. Toss them in a little cornstarch before baking to help absorb extra water.
Wrong oven temperature: Bake them around 425°F and flip halfway. Too low and they’ll stay soft.
Didn’t preheat the oven: Cold ovens affect texture. Always preheat before baking.

What Is The Best Temperature To Cook Sweet Potato Chips In The Oven?

The ideal temperature for baking sweet potato chips is lower than you might expect.

Bake at 300°F (150°C): This low temperature allows the chips to slowly lose moisture and crisp up without burning.
Avoid high heat: Higher temperatures can cause the edges to burn while the middle stays chewy.
Low and slow gives better texture: It may take up to 55 minutes, but the results are thin, crisp chips that don’t taste overdone.

Are Sweet Potato Chips Healthy?

Yes, sweet potato chips can be a healthy snack—especially when baked and made at home.

Rich in nutrients: Sweet potatoes are packed with fiber, vitamins A and C, and potassium.
Lower in fat: Baked chips use less oil than fried ones, making them lighter and better for you.
No additives: When you make them yourself, you skip the preservatives and artificial flavors in store-bought chips.
Naturally sweet: Their natural sweetness means you don’t need to add sugar or extra flavorings.