Oven-baked sweet potato chips
Thin sweet potato slices cut with a mandoline and baked with extra-virgin olive oil and spices until crisp. Baking them instead of frying controls the amount and quality of fat and the salt level, making a light, satisfying snack that is easy to customise with your favourite herbs.
At a glance
- Prep10 min
- Cooking25 min
- Total35 min
- DifficultyEasy
Allergens
- None of the fourteen declarable allergens
Who this recipe is for
A crisp snack baked with extra-virgin olive oil: it can fit into a weight-loss plan as a homemade alternative to ultra-processed bagged snacks.
Ingredients
Step by step
- Preheat the oven to 180-200 ºC and line a baking tray with baking paper.
- Wash the sweet potato well under running water and dry it with a clean cloth.
- Cut the sweet potato into very thin, even slices using a mandoline or a sharp knife.
- Rinse the sliced sweet potato in a bowl of cold water to remove surface starch, then dry thoroughly with kitchen paper.
- Arrange the sweet potato slices on the tray without overlapping them.
- Add your choice of spices (oregano, basil, cumin, pepper or curry) and drizzle with a thin stream of extra-virgin olive oil.
- Bake for 10 to 15 minutes, remove the tray and carefully turn each slice over. Bake for another 10 or 15 minutes until golden and crisp but not burnt.
- Remove from the oven and sprinkle with a pinch of salt before serving.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
If using an air fryer
Cook the slices at 160 ºC for 12-15 minutes, shaking the basket halfway through so they brown evenly.
If you would like a spicy touch
Add a pinch of hot paprika or chilli flakes with the cumin before putting them in the oven.
If you need to manage your sodium intake (hypertension)
Do not add salt to the chips after baking; bring out the flavour with aromatic herbs such as thyme, oregano or rosemary.
How to store it
Once cool, store them in an airtight container at room temperature and eat them the same day or the next. They soften over the hours. If they go soft, bake them again for 3 or 4 minutes. They are not suitable for freezing.
Common mistakes and how to avoid them
- The chips turn out soft when the slices are damp or the tray is too crowded. Dry them well and use two trays rather than piling them up.
- If the edges burn while the centre stays soft, the slices are different thicknesses. Cut with a mandoline and take the thinnest ones out first.
- Salt added at the start draws out water and makes them chewy. Add it when they come out of the oven.
Variations
- Smoked paprika and a pinch of garlic powder, for chips closer to the bagged kind.
- Chopped rosemary and lemon zest, halfway through baking, for a fresher touch.
- Carrot or beetroot in thin slices using the same method. Bake them separately and keep watch, because the time changes with the vegetable.
Frequently asked questions
How do you make crispy sweet potato chips in the oven?
Cut very thin, even slices, rinse them to remove the surface starch and dry them thoroughly. Spread them out without crowding, with a drizzle of oil, and turn them halfway through. Salt goes on at the end.
Are boniato, batata and sweet potato the same thing?
Yes, they are regional names for the same root. Any of the three works for this recipe. Choose firm pieces of similar thickness so the slices come out even.
How long do sweet potato chips take in the oven?
Between 20 and 30 minutes at 180-200 ºC, turning halfway through, according to this recipe. Every oven is different. Check the slices from minute 20 and take out any that are already golden.
What it provides
Sweet potato mainly provides complex carbohydrates and beta-carotene (provitamin A), which gives it its orange colour, and contains very little fat before oil is added. Baking it with a moderate amount of extra-virgin olive oil instead of deep-frying it creates a crisp texture with substantially fewer calories and beneficial monounsaturated fats.
The dietitian's tip
Washing the sweet potato slices and drying them very well with kitchen paper is essential: removing the surface starch is the secret to getting them truly crisp in the oven instead of soft. Once cooled, you can keep them in an airtight glass container to preserve their texture for the day.
Discover more ideas in our weight-loss plan and children’s nutrition guide. More crisp, satisfying recipes: healthy oat biscuits and potato, courgette and onion omelette.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Where this recipe comes from
The main guide
Weight-loss diet: how to lose fat and keep it off
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