Sweet potato chips are a crunchy, aromatic snack made from thinly sliced, baked sweet potatoes. The dish is fully vegan, naturally gluten-free, and works great as a healthy alternative to store-bought chips. Sweet potatoes have a sweet, nutty flavor and a beautiful orange color that turns a deep golden after baking. Serve the chips warm as a snack for social gatherings, alongside a dip (e.g., plant-based yogurt with herbs) or on their own — they look impressive in a bowl and can be easily seasoned to taste (salt, pepper, smoked paprika, fresh herbs). They are visually appealing and offer a contrast of crunchiness with the natural sweetness of sweet potatoes.
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Preheat the oven to 200°C (top-bottom). If you have a convection setting, set it to 190°C. Place a baking tray or an empty rack inside — preheating the tray helps the chips to crisp up faster. Heat the oven for about 8–10 minutes until it reaches the temperature.
Wash the sweet potatoes under running water with a vegetable brush. If you prefer chips with the skin on, leave the skin — it is edible and crispy after baking. If you prefer them without skin, peel the sweet potatoes with a peeler. Cut off the ends. Then slice the sweet potatoes as thinly as possible: the ideal thickness is 1.5–2 mm. Use a mandoline set to a thin setting or a very sharp knife with even, flat motions. When cutting by hand, hold the sweet potato steady, slicing thin pieces from top to bottom.
Dry the slices very thoroughly. Place them on a clean kitchen towel or paper towels and press with another towel to remove moisture. Dry slices will brown better and create a crispy crust. This step will take about 1–2 minutes.
In a large bowl, combine the sweet potato slices with canola oil: gradually pour the oil over the slices (about 30 g), then sprinkle with salt (2 g) and freshly ground pepper (1 g). Gently toss with tongs or your hands (use gloves) so that each slice is thinly and evenly coated — they should look slightly shiny but not wet in puddles.
Line a baking sheet with parchment paper or a silicone mat. Arrange the slices in a single layer, without overlapping — leave a 1–2 mm gap between them. If you have two sheets, bake one after the other or bake halves on two levels, but swap them halfway through the baking time to ensure even browning.
Place the tray in the preheated oven. Bake for 18–22 minutes until the edges of the slices begin to brown and pull away from the paper. Halfway through (after about 9–11 minutes), open the oven and use a thin spatula to flip the slices to the other side for even browning. The time depends on the thickness of the slices — thinner (1.5 mm) will be ready closer to 18 minutes, while thicker ones will need closer to 22 minutes.
Remove the tray from the oven and place the slices on a rack to cool for 3–5 minutes. The chips will be soft right after taking them out, but they will harden and become crunchier during the brief cooling period. If any slice is too soft, you can put it back in the oven for 1–2 minutes, being careful not to burn it.
Serve the chips optionally sprinkled with 4 g of sweet paprika powder and finely chopped parsley (15 g) for color and freshness. Sprinkle with paprika immediately after taking them out of the oven — it will stick to the slightly oily surface. Additionally, you can serve a dip made of plant-based yogurt with garlic or vegan ketchup.
Sweet potatoes have been cultivated in Central America for over 5,000 years and are one of the earliest domesticated vegetables. In many cultures, they are valued for their sweet taste and nutritional benefits.
Serve the chips on a flat dish or tray, sprinkled with fresh herbs for contrast. Serve with dips: plant-based yogurt with herbs, guacamole, or spicy ketchup. The chips taste best right after preparation — crispy and warm.
Store the cooled chips in an airtight container at room temperature for up to 2 days — humidity will cause them to become less crispy over time. To slightly refresh their crunchiness, place them in an oven preheated to 150°C for 2–3 minutes or in a toaster for 1–2 minutes.
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