Table of Contents
These roasted sweet potato chips are a simple, crispy snack you can make with just a few pantry staples. Thin slices of sweet potato get tossed in olive oil, salt, powdered sage, and pepper, then baked until golden. The whole batch comes together in about 40 minutes, and most of that time is hands-off oven time.
Quick Facts
- Skill level: Beginner
- Prep time: 10 minutes
- Cook time: About 40 minutes (20 minutes per side)
- Total time: About 50 minutes
- Yield: 2 to 4 snack servings
- Equipment: Baking sheet, non-stick foil, spatula, oven mitt, large platter
- Key ingredients: 2 large sweet potatoes, extra virgin olive oil, salt, powdered sage, black pepper
Why This Recipe Works
Sweet potatoes are naturally sweet, so a little salt and a warm herb like sage balance them nicely. Slicing them thin helps them crisp up in a hot oven instead of turning soft. The non-stick foil keeps cleanup easy and stops the slices from sticking when you flip them halfway through.
This is a flexible recipe. You can adjust the seasoning to what you have on hand, and you can make as many or as few chips as you like. It is a good way to use up sweet potatoes that are sitting in the pantry.
Ingredients
- 2 large sweet potatoes
- Extra virgin olive oil, for drizzling
- Salt, to taste
- Powdered sage, to taste
- Black pepper, to taste
Step-by-Step Instructions
- Preheat the oven. Set your oven to 425°F (220°C). Let it fully heat while you prep the potatoes.
- Peel the sweet potatoes. Use a vegetable peeler to remove the skin from two large sweet potatoes.
- Slice them. Cut the peeled sweet potatoes into thin, even slices. Aim for slices about 1/8 to 1/4 inch thick so they cook at the same rate. A mandoline helps if you have one, but a sharp knife works fine.
- Line the pan. Line a baking sheet with non-stick foil. This keeps the chips from sticking and makes cleanup quick.
- Season the slices. Drizzle the slices with extra virgin olive oil, then sprinkle with salt, powdered sage, and black pepper. Toss gently so every slice gets a light coating.
- Arrange on the pan. Place the slices on the baking sheet in a single layer. Leave a little space between them so they roast instead of steam.
- Bake the first side. Bake for about 20 minutes, give or take a few minutes depending on thickness.
- Flip and bake again. Pull the pan out with an oven mitt, flip each slice with a spatula, and return the pan to the oven. Bake for another 20 minutes or so until the chips are golden and crisp at the edges.
- Serve. Use a spatula to lift the chips off the foil and transfer them to a large platter. Enjoy warm or at room temperature.
Practical Tips and Troubleshooting
Frequently Asked Questions
Can I make these without non-stick foil?
Yes. Parchment paper works well, and a lightly oiled baking sheet also works. Non-stick foil just makes flipping and cleanup easier.
How thick should I slice the sweet potatoes?
Aim for about 1/8 to 1/4 inch. Thinner slices get crispier, but they also brown faster, so keep an eye on them near the end of baking.
How should I store leftovers?
Keep any leftover chips in an airtight container at room temperature for up to two days. Reheat them in the oven at 350°F for a few minutes to bring back the crunch.
