Sweet Potato Chips Recipe

Preheat

Preheat the oven to 225°C (435°F). Line two baking sheets with parchment paper or silicone mats.

Wash and dry the sweet potatoes. You may peel them if you prefer, but leaving the skin adds texture and nutrients.

Using a mandoline set to 1.5–2 mm (about 1/16–1/8 inch) or a very sharp knife, slice the sweet potatoes into uniformly thin rounds. Uniform thickness ensures even cooking.

Place the sweet potato slices in a large bowl of cold water and swish for 1–2 minutes to remove surface starch. This helps them crisp. Drain and repeat if water is very cloudy.

Spread slices in a single layer on a clean kitchen towel or paper towels. Pat thoroughly dry. Moisture prevents crisping.

Return dried slices to a large bowl. Sprinkle the cornstarch (if using) over the slices and toss gently to coat evenly — this creates an extra-crisp exterior.

Drizzle the olive oil over the slices, then add sea salt, smoked paprika, black pepper, and garlic powder. Toss gently but thoroughly so each slice has a light, even coating. Use your hands if necessary to separate slices and ensure even coverage.

Arrange the seasoned slices in a single layer on the prepared baking sheets, making sure slices do not overlap. Leave a little space between pieces for air circulation.

Place one baking sheet on the middle rack and the other on the rack below (if using two). Bake at 225°C (435°F) for 25 minutes, then rotate the pans (swap positions and turn each pan 180°) for even browning.

Continue baking for another 15–25 minutes, watching closely. Total baking time will be 40–50 minutes depending on slice thickness and oven. After about 35 minutes, check frequently: chips should be golden at the edges and crisp but can darken quickly.

If some slices are done earlier, remove those to cool on a wire rack while letting the rest continue baking. This prevents overcooking and ensures crispness.

Let the baked chips cool completely on wire racks for 5–10 minutes. They will crisp further as they cool.

Taste and adjust seasoning: sprinkle extra flaky salt if desired, and garnish with chopped parsley. Serve with lime wedges for a bright finish or your preferred dip.