Introduction
Thin, golden, and crunchy — these oven-baked sweet potato chips are the perfect guilt-free snack to satisfy your cravings the healthy way.
Ingredients:
1 thinly sliced sweet potato
Olive oil and sea salt
Instructions:
Arrange slices on a baking tray.
Bake at 200°C (400°F) until crisp.
Serves: 2–3 snack portions | Prep: 10–20 min (+soak) | Cook: 12–18 min
Detailed steps
Preheat oven to 200°C (400°F). Line a baking sheet with parchment or use a rack.
Using a mandoline or very sharp knife, slice 1 large sweet potato into very thin rounds (1–2 mm).
Optional but recommended for crispiness: place slices in a bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with towels.
Toss slices lightly with 1–2 tsp olive oil and a pinch of sea salt (add smoked paprika or cayenne if desired). Don’t over-oil — single, thin coating only.
Arrange in a single layer on the tray without overlap.
Bake 10–18 minutes, watching closely after 10 minutes — remove when edges are golden and centers slightly firm. Flip once halfway for even browning.
Transfer to a cooling rack (not the tray) to crisp further. Season with additional salt if needed.
Tip: Thin, evenly sliced pieces and drying before baking are the keys to crisp chips.
Storage: Best on the same day; they lose crispness over time.
