A hot oven does the work to create these crispy and delicious sweet potato chips. With only 5 simple ingredients in this easy, savory recipe, you do only a few minutes of work before the oven does the rest - no air fryer or deep fryer required.
Sweet potatoes are so often paired with brown sugar and cinnamon. A great combination that’s also super predictable. Don’t overlook savory sweet potatoes! Flavoring a sweet potato with ingredients you’d use for white potatoes can lead to delicious and unexpected results.
For this recipe we are skipping the sugar and maple syrup found in sweet potato casseroles and other more traditional sweet potato dishes. It’s not sprinkled on the chips or found in the dip. These are 100% savory.
- A large sweet potato
- Vegetable oil
- Parmesan cheese
- Garlic powder
Tips on Baked Sweet Potato Chips
Cut your potato slices thin and keep them all about the same size. If you have both large and small slices, cut the large ones in half. Keeping the sweet potato slices uniform in size will help ensure a crispy chip.
Rotate your baking sheets when you flip the chips midway through baking. Change both which rack the chips were on as well as which side of the baking sheet was facing the back of the oven.
Every oven is different and nothing points out uneven oven temperatures like making chips, so keep an eye on your chips towards the end of the baking time. They can burn quickly. If you find some chips are done and some are not, remove the crispy ones and put the remaining chips back into the oven for 2 minutes. Repeat this as needed until all of the chips are crispy.
Chips will crisp up as they cool. If the middle of the chip is firm, it’s done, even if it’s not crunchy right out of the oven. Let it come to room temperature before enjoying.
Parmesan sweet potato chips are best enjoyed immediately after you bake them. They’re a great afternoon snack or as a fun side dish to sloppy joes or bbq chicken.
Don’t want cheese on your chips? Skip it! Just add a bit of salt to the hot chips when they come out of the oven if you decide to skip the Parmesan cheese.
How to Make Parmesan Sweet Potato Chips
Heat the oven to 400 degrees.
Peel or scrub your sweet potato.
Using a mandoline slicer set to the thinnest setting, slice your sweet potatoes into very thin slices.
Place the slices in a large bowl. Toss with oil, salt and garlic powder.
Lay sweet potato slices out on 2 baking sheets lined with parchment paper.
Bake the slices for 10 minutes.
Remove the trays from the oven and flip the slices over.
Return to the oven - rotating the trays when you put them back in - and bake for another 10 minutes.
Remove from the oven and sprinkle slices with Parmesan cheese.
Allow to cool to room temperature on the baking sheets before serving.
What to Serve with Sweet Potato Chips
Frequently Asked Questions and Substitutions
Not if you don’t want to! I tested 4 batches with the sweet potato skin on and you could NOT tell. So only peel the sweet potato if you want to. If you’re feeling a little lazy, give it a scrub and slice it up with the skin on.
Nope. Sweet potatoes don’t contain a lot of starch, so unlike regular potatoes (russet potatoes) you don’t need to wash the starch off of them before baking in order to get a crispy chip.
I LOVE them with my Roasted Red Pepper Dip with goat cheese. It’s perfectly tangy and savory to go with the salty sweet potato chips.
Not quite. White potatoes need a water bath after slicing to remove the excess starch. If you want to make chips with russet potatoes, follow this recipe for oven baked potato chips.
I like a neutral tasting oil for this recipe like vegetable oil, canola oil or avocado oil. You can use coconut oil or olive oil if that’s what you have on hand but it may impact the overall taste of the chips.