Sweet Potato Chips are such an easy snack to toss together! Make them in the oven or the air fryer! Thinly sliced sweet potatoes are coated in a lightly sweet, smoky seasoning blend, then crisped to perfection!
Sweet Potato Chips
I’ve been on a kick lately – a homemade snack kick. And let me tell you, this recipe has been on a weekly rotation in my kitchen. It’s nearly impossible to stay out of these chips when you know they’re in the pantry! The thing is, I love munching on sweet potato chips instead of classic store-bought potato chips. Essentially, they’re just sliced sweet potatoes with a bold blend of seasonings that get crunchy in the oven. No additives and no deep frying – just everything about chips that you like without the stuff you don’t! Plus, they’re loaded with nutrients, so you can really feel good about enjoying this wholesome snack.
I love sweet potatoes! Check out more easy recipes like sweet potato soup, sweet potato casserole, and mashed sweet potatoes.
Why aren’t my chips geting crispy?
There could be multiple culprits. First off, make sure the chips are cut into even thin slices. Thick slices can turn soft, not crispy. Second, don’t overcrowd the air fryer basket or baking sheet. Overlapping traps moisture and prevents crisping. Finally, let them cool all the way off! When they’re still warm, they won’t be as crunchy.
How to Make Sweet Potato Chips
Air Fryer:
- Prepare. Preheat the air fryer to 325°F.
- Add the slices to the basket. Spray the basket with nonstick spray, then arrange the potatoes in a single layer in the basket, working in batches so they don’t overlap.
- Air fry. Fry in five minute increments, flipping each time until crispy and golden.
- Let them cool. Remove the chips and let them cool off.
- Repeat. Repeat the process with the remaining slices.
Oven:
- Prepare. Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Lay on baking sheets. Arrange the slices in a single layer on the baking sheets so they don’t overlap.
- Bake. Bake for 20-25 minutes, flipping every 5 minutes, until they are crisp and lightly browned.
- Repeat. Repeat with the remaining slices.
- Cool. Let the chips cool for a few minutes before serving, garnishing with minced parsley and ranch.
Storing Sweet Potato Chips
You can store your chips in an airtight container at room temperature for up to 2 days. I don’t recommend freezing these chips. You can reheat them in the oven or air fryer, but I think they’re best at room temperature!
Ingredient Notes
- Sweet Potatoes – I like to use sweet potatoes that aren’t very round. Long, skinny sweet potatoes work best for this recipe.
- Olive Oil – Avocado oil is a good substitute. Be careful not to overdo it – too much oil can make the chips soggy. A light coating is all they need.
- Brown Sugar – This adds a subtle caramelized element to the chips that balances perfectly with the cajun seasoning.
- Cajun Seasoning – I prefer to use a no-salt blend. If yours has salt, you may want to omit the additional salt called for.
- Garlic Powder – Don’t try to show off by using fresh garlic instead of garlic powder! It’ll burn and have the wrong texture.
- Salt – Kosher or flaky sea salt is the best.
Enjoy!
~Nichole
Sweet Potato Chips
Ingredients
- 2 Large Sweet Potatoes sliced very thin with a mandolin
- 1 1/2 Tablespoons Olive Oil
- 1 Tablespoon Brown Sugar
- 1 teaspoon No-Salt Cajun Seasoning
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
Instructions
- Mix the olive oil, brown sugar, Cajun seasoning, garlic powder, and salt in a large bowl.
- Toss in the potatoes until completely coated.
Air Fryer Method:
- Preheat the air fryer to 325 degrees Fahrenheit.
- Spray the basket with nonstick spray, then arrange the potatoes in a single layer in the basket, working in batches so they do not overlap.
- Fry at 325 degrees in five-minute increments, flipping each time until crispy and golden around the edges.
- Remove the chips and let them cool slightly so they crisp up further.
- Repeat the process with the remaining potato slices.
Oven Method:
- Preheat the oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
- Arrange the potatoes in a single layer on the baking sheets so they do not overlap.
- Bake for 20-25 minutes, flipping every 5 minutes, until they are crisp and lightly browned around the edges.
- Repeat with the remaining potato slices.
- Let the chips cool for a few minutes before serving, garnishing with minced parsley and ranch, if desired.
