Oven Baked Sweet Potato Chips
Updated Aug 19, 2025
3-ingredient sweet potato chips are oven-baked and extra crispy. The secret is thinly slicing paired with cooking on a wire baking rack for full air flow.
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Snack on oven baked sweet potato chips!
Sometimes I just want something salty and crunchy, and these oven-baked sweet potato chips hit the spot. They’re ridiculously simple: slice, season, bake, but they taste way better than anything from a bag.
The trick to getting super crispy chips is getting them thin enough and then using a cooling-style rack inside the sheet pan to get air moving all around each sweet potato chip. I like making a batch on the weekend and snacking on them through the week.
Happy Cooking!
– Yumna
Oven Baked Sweet Potato Chips Ingredients
- Sweet potato: Look for long sweet potatoes (they are easier to cut than “fat” ones) that are firm with smooth skin.
- Oil: I recommend a neutral oil like olive oil or avocado oil.
- Salt: Use sea salt.
How to Make Oven Baked Sweet Potato Chips
Sweet Potato Chips Baked Recipe
Instructions
- Preheat the oven to 300°F. Prepare a baking sheet by fitting it with a large cooling rack.
- Using a sharp knife, cut the sweet potatoes into thin, even slices, no more than ⅛-inch thick. Transfer the sweet potato slices to a large bowl and toss with the oil and salt. Arrange in a single layer on the cooling rack (some slight overlap is okay).
- Bake for 30–40 minutes, flipping every 10 minutes or until the chips are curling and browning around the edges. Let cool completely on the cooling rack, then store in an airtight container.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a mandolin for thin, even slices. When every sweet potato chip is the same thickness, they bake together, and you won’t end up with some crispy chips and some soggy ones.
- Soak the slices before baking. If you have time, I recommend soaking the sweet potato slices in cold water for 20–30 minutes before baking. It helps remove excess starch, which makes them crisp up better. Be sure to dry them well with paper towels after soaking. If you don’t have time, you can skip this step.
- Turn on the convection. The sweet potato chips will get nice and crispy with additional air circulation. If your oven has a convection setting, drop the temperature to 275°F and turn on the convection.
FAQs
Store cooled chips in an airtight container for 4–5 days.
Absolutely! You’ll need to work in smaller batches. Arrange the sweet potato slices in the air fryer basket in a single layer and fry at 325°F for 10–12 minutes, stopping every 5 minutes to rearrange the chips in a single even layer.
No, although your sweet potato chips may not get as crispy or flavorful. If you choose not to add oil, you may need to lower the oven temperature to 275°F and increase the cooking time for a longer “low and slow” cook to properly dehydrate the chips.
I like to leave the skin on because it’s packed with nutrition and adds flavor, texture, and a nice contrast of color. But you can peel your sweet potato if you prefer.
I recommend baking the chips on a cooling rack so the hot air can circulate all around them, including underneath. If you don’t have one, you can bake the chips in a single layer directly on a parchment-lined baking sheet. Flip them halfway through baking for even crisping.
Comments
I just made the sweet potato chips. Very very good. I followed the recipe as given. They came out crispy and delicious. So much better than store bought. Yes made without all the salt and chemicals to preserve. Such a healthy snack! Will definitely makes these often. Thank you
Yay! So glad to hear!
I tried these today and love them! I didn’t slice them that evenly so I would use my mandolin next time.
Great healthy snack!
So glad you enjoyed the chips, Carolyn! A mandolin really does help get that even cook and crisp throughout the entire chip. You’ll have to let me know if you feel like there is a difference when you make them again.