Sweet Potato Chips
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.
- 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
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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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.
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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.
Yayyy!!! So you didn’t have to use any oil or anything? I can’t wait! I’ve been having a chip craving for a week now and carrot chips aren’t cutting it!
What a great idea. I love sweet potatoes.
Mmmmm, I wonder if you could soak them in red wine vinegar first to give them a salty vinegary taste…..
you had me at “Twice as high in fiber as regular potatoes” : )
YUMMY!! I am excited to try these!
Stacey- No oil or even cooking spray. Nothing.
Yummy! Love sweet potato chips, hate how salty they can sometimes be. Making my own would solve that!
You perfected it Amy! These look great. Thanks for sharing.
I am making these TONIGHT! Thanks so much for the recipe!
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.
i have never had luck with sweet potatoes. always black. i am going to follow your lead and make these asap! yum. thanks for sharing!
One of my favorite snacks!
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my sweet potatoes turned brown, did this happen to anyone else?
Than they wouldn’t be for kids anymore
These look like yams. Would the actual sweet potato turn out the same?
JL- We’ve done it with all sorts of root veggie.s Check it our here. https://www.superhealthykids.com/blog-posts/root-veggie-chip.php
Thanks!
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!
How long do these keep in an airtight container? Also do I need to spray the pan?
I’m going to try making these today! They look delicious!
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.
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!
would this work in a dehydrator?
It should Sing- Check out this link for steps http://detoxinista.com/2012/03/sweet-potato-chips-two-ways/
Is the temperature 250 Celsius or 250 Fahrenheit?
Hi Ester, that’s 250 F.