CRISPY BAKED SWEET POTATO CHIPS
These crispy baked sweet potato chips are a delicious and nutritious alternative to store-bought crisps. Lightly seasoned with paprika and salt, they offer the perfect balance of natural sweetness and savoury goodness. Baking rather than frying keeps them low in fat while still delivering that irresistible crunch. Whether you need a snack for movie night, a healthy lunchbox treat or a side dish to complement your meal, these chips are a simple and tasty option. High in fibre and rich in vitamins, they make for a wholesome, guilt-free indulgence. Serve them with your favourite dip or enjoy them on their own!
RECIPE CATEGORY
Snack, Side, Appetiser
SERVING SIZE
1
CUISINE
American, Mediterranean
PREPARATION/TECHNIQUES
Bake, 5 Ingredients or Less, Quick & Easy
OCCASION/HOLIDAY
Party, Picnic, Super Bowl, Healthy Snacking, Movie Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Gluten-Free, High Fibre, Low Fat
DISH TYPE
Snack, Chips, Side
INGREDIENTS
The following are the ingredients we need to prepare these crispy baked sweet potato chips.
- 1 small sweet potato, thinly sliced
- ½ tsp olive oil
- ¼ tsp paprika
- Salt, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 90 kcal
- Protein:5g
- Carbohydrates: 20g
- Fats: 2g
- Fibre: 3g
- Sugar: 4g
- Sodium: 50mg
PREPARATION
- Preheat Oven: Set your oven to 180°C (350°F).
- Prepare The Sweet Potato: Wash and dry the sweet potato. Slice it as thinly as possible using a sharp knife or a mandoline slicer.
- Season The Chips: In a bowl, toss the sweet potato slices with olive oil, paprika and salt. Ensure they are evenly coated.
- Arrange On A Baking Tray: Line a tray with parchment paper and spread the slices in a single layer. Avoid overlapping to ensure even crisping.
- Bake: Place the tray in the oven and bake for 15-20 minutes, flipping the chips halfway through.
- Cool And Serve: Once crisp and golden, remove from the oven and allow them to cool before serving.
PREP TIME
5 minutes
COOKING TIME
15-20 minutes
TIPS
Here are some tips to help you prepare these crispy baked sweet potato chips.
- Thin Slices = Crispier Chips: Using a mandoline ensures even, ultra-thin slices for the best crunch.
- Watch Closely: Sweet potatoes can burn quickly; keep an eye on them in the last few minutes of baking.
- Use Parchment Paper: This prevents the chips from sticking and helps with even baking.
- Season After Baking: For extra flavour, sprinkle additional salt or spices immediately after baking.
- Extra Crispy Option: After baking, leave the chips in the warm oven with the door slightly open for 5 minutes.
VARIATIONS
- Spicy Kick: Add a pinch of cayenne pepper or chilli powder for heat.
- Herby Twist: Sprinkle with dried rosemary or thyme before baking.
- Cheesy Flavour: Dust with nutritional yeast for a dairy-free cheesy taste.
- Sweet Version: Swap paprika for cinnamon and drizzle with honey after baking.
- Mixed Root Chips: Use a combination of sweet potatoes, beetroot and parsnips.
PREPPING AND STORAGE
- Short-Term Storage: Store in an airtight container at room temperature for up to 2 days.
- Long-Term Storage: Keep in a sealed bag with a paper towel to absorb moisture for up to 5 days.
- Reheat Tip: If chips soften, re-crisp them in the oven at 160°C (320°F) for 5 minutes.
- Freezing Option: This is not recommended, as freezing can alter texture and crispiness.