Oven Roasted Sweet Potato Chips


Fall is here and it’s time to embrace oven cooked comfort foods and entertaining indoors instead of out. Now that it’s no longer too hot to turn on the oven I wanted to try making some sweet potato chips. I’ve loved root veggie chips for ages now but it’s so expensive to buy them. I’d heard of people making them in the oven but I’d never tried it on my own.

I brought out my much beloved food processor which has a handy adjustable slicing blade for this and set it to a 1.5 but you could use a mandoline slicer just as easily.


All it takes is three ingredients to have healthy, oven baked sweet potato chips on the table and they make a great appetizer to serve guests or like us, a fantastic after school snack! My kids came home and saw this on the table and they went nuts for it. I was satisfied that they were getting a healthy snack and it wasn’t too much to ruin their dinner. They used these chips to scoop up some roasted red pepper Sabra hummusroot-veggie-chips-with-hummus

I also made some beet root chips the same way and it worked pretty well except that my beets were quite little and I really underestimated the amount that they would shrink! I’d do it again with beets but I’d just buy some larger ones. This technique should work well for any root veggie. Try parsnips or turnips too!

Oven Roasted Sweet Potato Chips
Prep time
Cook time
Total time
You can have oven roasted sweet potato chips on the table in no time. What a perfect after school snack!
Recipe type: Appetizer
Serves: 4 servings
  • 2 medium sized sweet potatoes
  • 1 tbsp olive oil
  • Pinch salt
  1. Preheat oven to 375. If you have convection, now is a great time to use it. The circulating air helps evenly cook the chips.
  2. Prepare two sheet pans with parchment paper.
  3. Peel and slice your sweet potatoes and add slices to a bowl. Drizzle them with olive oil and toss.
  4. Lay slices in one single layer with a bit of space between them - you don't want any over lapping or touching each other.
  5. Bake 15-30 min or until slightly browned. You want your chips to curl up at the edges and be evenly toasted. Removing the chips, sprinkle with salt then allow to cool before serving. They should crisp up more as they cool. If they have cooled and still aren't crisp - return them to the oven for a few more minutes.


These were pretty easy to make and the biggest tip I can give you is to watch them pretty closely near the end. If they’re starting to turn very dark then they are a bit over done. You want to catch them before they get to that point but it happens quickly. I would love to give you a more precise baking time but it will depend on the thickness of your chips and your oven.

We’re always looking for new ways to eat more veggies at home, especially to accompany one of our go-to snacks, Sabra Hummus. We love the smooth, creamy taste – perfect for a dip – and it’s loaded with delicious toppings. Our household favourite flavour? Roasted Red Pepper.

I loved how tasty and wholesome this snack is and I think this is one recipe that will get easier and easier the more you make it. I know there are many, many batches in my future!



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