Sweet potato chips are an easy, wholesome snack you can make at home in minutes. Thinly sliced sweet potatoes are tossed in a lightly sweet, smoky seasoning, then baked or air-fried until crisp. These chips deliver the satisfying crunch of store-bought chips without the additives or deep-frying, and they pack a boost of vitamins and fiber for a healthier treat.
Sweet Potato Chips
I’ve been on a homemade snack kick lately, and these sweet potato chips have become a weekly favorite. They’re simply sliced sweet potatoes coated in a small amount of oil, brown sugar, and spices, then crisped until golden. Making them at home lets you control texture and seasoning—use a mandoline for the thinnest, most even slices. Whether you prefer the convenience of an air fryer or the hands-off approach of the oven, this recipe is flexible and forgiving.
Why aren’t my chips getting crispy?
If your chips stay limp instead of crunchy, a few factors are usually to blame. First, slices should be consistently thin—use a mandoline or a very sharp knife for uniform thickness. Second, avoid overcrowding: overlapping slices trap steam and prevent crisping. Third, don’t add too much oil; a light coating is enough. Finally, allow the chips to cool completely on a wire rack or paper towel after cooking—chips firm up as they cool and develop their final crisp texture.
How to Make Sweet Potato Chips
Air Fryer Method
- Preheat: Heat the air fryer to 325°F (163°C).
- Prepare the basket: Lightly spray the basket with nonstick spray or brush with a touch of oil.
- Arrange slices: Lay sweet potato slices in a single layer, working in batches so they don’t overlap.
- Air fry: Cook in five-minute increments, flipping each slice after each interval, until edges are golden and centers are crisp.
- Cool: Transfer cooked chips to a cooling rack or paper towel and let them cool completely to crisp up.
Oven Method
- Preheat: Set the oven to 325°F (163°C) and line baking sheets with parchment paper.
- Arrange slices: Place slices in a single layer with space between them so air can circulate.
- Bake: Roast for 20–25 minutes, flipping every 4–5 minutes, until chips are crisp and lightly browned around the edges.
- Cool: Let chips rest for a few minutes before serving so they firm up.
Storing Sweet Potato Chips
Store cooled chips in an airtight container at room temperature for up to 48 hours. Avoid refrigerating or freezing, as moisture will soften the chips. If you want to refresh slightly soft chips, re-crisp them for a few minutes in a preheated oven or air fryer.
Ingredient Notes
- Sweet Potatoes: Choose long, slim sweet potatoes for even slices. Larger round tubers can be harder to slice uniformly.
- Oil: Olive oil or avocado oil work well. Use just enough to lightly coat each slice—too much oil yields soggy chips.
- Brown Sugar: Adds a mild caramelized note that balances the spice. Use light or dark brown sugar depending on taste.
- Cajun Seasoning: A no-salt blend is ideal if you plan to add salt separately; adjust accordingly if your blend already contains salt.
- Garlic Powder: Powdered garlic gives even flavor without burning. Fresh garlic can burn during baking and create unpleasant spots.
- Salt: Kosher or flaky sea salt sprinkled after cooking gives the best texture and flavor control.
Recipe
Prep: 20 mins · Cook: 1 hr · Total: 1 hr 20 mins · Servings: 4
Ingredients
- 2 large sweet potatoes, sliced very thin with a mandoline
- 1 1/2 tablespoons olive oil (or avocado oil)
- 1 tablespoon brown sugar
- 1 teaspoon no-salt Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
Instructions
- In a large bowl, whisk together olive oil, brown sugar, Cajun seasoning, garlic powder, and salt until smooth.
- Add the sweet potato slices and toss until each slice is evenly coated.
Air Fryer Method
- Preheat the air fryer to 325°F (163°C).
- Lightly spray or brush the basket, then arrange slices in a single layer without overlap. Work in batches as needed.
- Cook in five-minute increments, flipping each slice after each interval, until edges turn golden and chips feel crisp.
- Remove and cool completely to allow final crisping. Repeat with remaining slices.
Oven Method
- Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Arrange coated slices in a single layer with space between them.
- Bake for 20–25 minutes, flipping every 4–5 minutes, until the chips are crisp and lightly browned at the edges.
- Let chips cool a few minutes before serving; they will firm up as they cool. Garnish with minced parsley or serve with your favorite dip if desired.
Enjoy these homemade sweet potato chips warm or at room temperature for the best crunch. They make a great snack, party appetizer, or side to sandwiches and burgers.
~Nichole