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Sweet Potato Chips

By Amy Roskelley
Published on July 20, 2010
30 Comments

Light and crispy, homemade sweet potato chips!

What child doesn’t like chips? Right?  I tried making sweet potato chips THREE times!  First time, they turned black almost immediately (cooked at 425). Second time, not cooked long enough.. too chewy (at 250).  Third time was a charm (except for the part where I grated my finger prepping the potatoes).  Other than that..wink.. these couldn’t be easier.

Light and crispy, you won't be able to make these fast enough for your kids to eat!
  • Take a sweet potato
  • Grate or cut thin slices
  • Place on baking sheet and slightly salt
  • Bake at 250 for 1 hour (moving the potato slices around every 15 minutes.)
  • There is a fine line between not cooked enough and burned.  If you can land at that crispy- still orangish brown stage… They are delicious.
  • If you don’t cook them long enough, they are chewy, and my kids didn’t like them.  The crispier for us the better!!  And at crispy… MMMMM..MMMM
Light and crispy, you won't be able to make these fast enough for your kids to eat!

These sweet potato chips make a delicious lunch side or snack.  You can make ahead and store in an airtight container or baggies.

Sweet potatoes

  • They contain Vitamin A!!  262% of the Daily Value in ONE small sweet potato!!
  • High in Vitamin C.  29% of the Daily Value in ONE small sweet potato!!
  • Beta – carotene 23,018 mcg!!  (I don’t think there is a Daily value for beta carotene, but 23 thousand mcg seems like plenty!)
Twice as high in fiber as regular potatoes

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Sweet Potato Chips

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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30 Comments
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Ooooh Amy! I’m so glad you took the time to figure this one out. I love making sweet potato fries, but they are always soft and mushy. I’ll try these next time. I hope the cheaply priced sweet potatoes returned to Costco soon.

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Thanks for the tip on these potatoes. I’d like to give them a try. Almost all of us like sweet potato fries, so this shouldn’t be too much of a leap.

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I’m confused as to what to cook it at as you mentioned at the top of the post that it was too chewy at 250 yet that is what the recipe calls for it to be baked at…can you please confirm? thanks!

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KH- I don’t spray the pan, but if you have trouble with them sticking, you could use some parchment paper. I only keep them for 3-5 days.

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I just made these and they were great! I sliced them with a vegetable peeler so they were super-thin, and baked them on baking paper. They were thin and crisp. I think I would have to make three trays full to feed my family of 4, as they shrunk to be very small!

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