I love pretty much anything made with sweet potatoes! From simply roasting them, to baking them and adding yummy toppings, to sweet potato french fries – I can’t get enough!
Sweet potato chips have also become a definite favorite snack of mine. They are crunchy, crispy, and have that delicious sweet taste!
The key to making great chips is to roast them at a very low temperature for a fairly long time. I’ve tried recipes before that boast about being the fastest potato chip recipe out there, and they inevitably end up soggy and chewy. Not this recipe!
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- 2 sweet potatoes (I doubled the recipe and used a mixture of regular & purple ones!)
- 2 tbsp olive oil
- Salt to taste (I used Himalayan pink salt, but you can also use regular sea salt)
- Rosemary to taste (optional)
- Preheat oven to 250 degrees Fahrenheit
- Rinse & dry sweet potatoes
- Slice sweet potatoes as thinly as possible
- I use the slicer insert from this grate & slice set by OXO
- A mandolin would also work well
- Toss sweet potato slices in olive oil, doing your best to coat each slice
- Lay slices in one single layer on a baking sheet
- Sprinkle on salt, rosemary, and any other desired spices
- Bake for about 2 hours, flipping halfway through
- Remove when slices have shrunk considerably and sides are crispy & golden brown
- Let sit for 10 minutes to let them finish crisping up