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Baked Sweet Potato Chips

Sweet potato chips, baked with a little olive oil and a tasty dry spice mixture, make a satisfying and healthy snack.
Prep Time25 mins
Cook Time15 mins
Course: Snack
Keyword: cumin, garlic powder, olive oil, oregano, smoked paprika, sweet potato
Servings: 4
Author: Nicole Coudal


  • 1 lb. Sweet potatoes, skin on, scrubbed, ends removed
  • 3 Tb. Olive oil

Spice Mixture

  • 1/2 tsp. Dried oregano
  • 1/2 tsp. Smoked paprika
  • 1/2 tsp. Cumin
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. Freshly ground black pepper


  • Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment or foil.
  • Thinly slice potatoes using a mandolin or a very sharp knife.
  • Place slices in a large bowl, cover with cold water and allow to sit 20 minutes so they release some starch.
  • Drain the water, dry the bowl and set aside. Transfer the slices to a clean towel and pat them dry with another towel.
  • Return potatoes to the bowl, sprinkle with the olive oil and mix with your hands to coat the potatoes (this is the best way to do it). Sprinkle the spice mixture over the potatoes and use your hands to coat them as evenly as possible (it won't be perfect, but that's ok).
  • Place slices in a single layer on the baking sheets. Bake about 10 minutes, rotate the sheets, then check on them regularly to ensure they're not burning (they may burn a little on thinner edges, which is ok, but you just don't want black disks!).
  • Remove from the oven when the chips are no longer soft and you don't see any moisture on them. Allow them to sit on the baking sheet for a few minutes, where they may still crisp up more, but they'll be ready for snacking soon after. They probably won't last long, but store any unused chips in an airtight container.