Sweet Potato Chips Recipe

Preheat and organize

Preheat your oven to 400°F (200°C) if baking, or prepare a deep fryer to 350°F (175°C) if frying. Line two baking sheets with parchment paper or silicone mats for the oven method. Arrange a cooling rack and a few layers of paper towels for draining if frying.

Wash and dry

Scrub the sweet potatoes thoroughly under running water to remove dirt. Pat them dry with a towel. Peeling is optional — leave the skin on for extra texture and nutrients or peel if you prefer smoother chips.

Slice thinly

Using a mandoline set to about 1/16–1/8 inch (1.5–3 mm) or a very sharp knife, slice the sweet potatoes into uniform thin rounds. Aim for consistent thickness so chips cook evenly. As you slice, place rounds in a single layer on a clean towel.

To get crisp chips, remove excess surface moisture. Layer slices between clean kitchen towels or paper towels and press gently to absorb moisture, or spread slices on a baking sheet and let air-dry for 15–20 minutes. For extra crispness, soak the slices in cold water for 15 minutes to remove starch, then drain and dry thoroughly with towels.

Place the dry sweet potato slices in a large bowl. Drizzle with the 2 tbs neutral oil and toss gently but thoroughly so every slice is lightly coated. Sprinkle the salt, pepper, smoked paprika, and granulated garlic over the slices and toss again to distribute seasonings evenly.

Arrange and bake

Arrange the seasoned slices in a single layer on the prepared baking sheets, making sure slices do not overlap. Bake in the preheated 400°F (200°C) oven for 10 minutes, then rotate the sheets and flip slices gently with tongs or a spatula. Continue baking 8–12 more minutes, watching closely: chips should turn golden at the edges and crisp but can brown quickly. Total bake time typically 18–22 minutes depending on thickness.

Cool

Remove baking sheets from oven and transfer chips to a cooling rack in a single layer. They will crisp further as they cool. If some chips are still soft, return them to the oven for 1–2 minutes and recheck frequently.

Heat oil

If frying, heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to allow slices to float freely (about 2–3 inches deep).

Fry in batches

Working in small batches to avoid overcrowding, fry the sweet potato slices for 2–4 minutes, stirring gently so they cook evenly. Remove when edges become golden and centers are crisp. Use a slotted spoon to transfer chips to paper towels to drain.

Season after frying

While still warm, sprinkle a small pinch of additional salt if desired. Transfer chips to a cooling rack so they stay crisp as they cool.

Once chips are cool enough to handle, optionally toss with chopped parsley and a squeeze of lemon or lime juice to brighten flavor. Taste and adjust seasoning with extra salt, smoked paprika, or pepper if needed. Serve at room temperature as a snack or side.