Craving something crunchy and satisfying without reaching for a bag of store-bought snacks? These Baked Sweet Potato Chips are the perfect paleo alternative—thin, crispy, and naturally sweet with just a touch of sea salt. They’re incredibly simple to make, and once you try them fresh from the oven, you’ll never go back to the packaged kind.
Ingredients
- 2 medium sweet potatoes, scrubbed (peeling optional)
- 1 ½ tablespoons olive oil or melted coconut oil
- 1/2 teaspoon sea salt
- Optional: 1/4 teaspoon smoked paprika or cinnamon for flavor
Instructions
- Preheat oven: Set oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Slice the potatoes: Using a mandoline or sharp knife, slice sweet potatoes into very thin rounds—about 1/8 inch thick or less.
- Toss with oil and seasoning: In a large bowl, toss the slices with oil, salt, and optional seasoning until evenly coated.
- Arrange on baking sheets: Lay sweet potato slices in a single layer on the prepared sheets—no overlapping.
- Bake: Place trays in the oven and bake for 45–60 minutes, flipping chips halfway through and rotating the pans. Watch closely near the end to prevent burning.
- Cool to crisp: Remove from oven once edges begin to curl and brown. Let chips cool on the tray—they’ll crisp up as they cool.
- Enjoy immediately or store once fully cooled for later snacking.
Storage and Reheating Instructions
Store completely cooled chips in an airtight container at room temperature for up to 3 days. If they lose crispness, pop them back in a 300°F oven for 5 minutes to refresh.
Substitutions and Variations
- Flavor variations: Try garlic powder, rosemary, or chili powder for different taste profiles.
- Oil swap: Use avocado oil for a high-heat-friendly, paleo-approved option.
- Make it sweet: Sprinkle with cinnamon and a tiny pinch of sea salt for a dessert-style chip.
These chips are the ultimate crunchy snack—perfect for dipping, topping a salad, or munching solo. Simple ingredients, baked to crispy perfection!
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