Ingredients
Scale
- 2 medium sweet potatoes (organic if possible)
- 1 tbsp olive oil (or avocado oil)
- 1 tsp smoked paprika
- ½ tsp sea salt (plus extra for sprinkling)
- ¼ tsp garlic powder (optional)
- Freshly ground black pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C). Wash and thoroughly dry the sweet potatoes. Using a sharp knife or mandoline slicer, slice them into 1/8-inch thick rounds for even baking.
- In a large bowl, combine smoked paprika, sea salt, garlic powder (if using), and black pepper. Add olive oil and whisk to create a seasoned oil mixture. Toss the sweet potato slices in the mixture until evenly coated.
- Line two baking sheets with parchment paper. Arrange the sweet potato slices in a single layer, ensuring no overlap to allow proper air circulation for crispiness.
- Bake for 15-20 minutes, flipping each chip after 8 minutes to ensure even browning. Watch closely during the last few minutes to prevent burning. The chips are done when edges curl slightly and develop caramelized spots. Let cool on the baking sheet for 5 minutes to crisp further before serving.
Notes
- Slice sweet potatoes evenly using a mandoline slicer for consistent thickness.
- Pat slices completely dry with paper towels to remove excess moisture for maximum crispiness.
- Avoid overcrowding the baking sheet; bake in batches if necessary.
- Season creatively with spices like cinnamon-sugar for sweet chips or cayenne for heat.
- Store leftovers in an airtight container with a paper towel to absorb moisture for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Baking
- Cuisine: Healthy, Gluten-Free
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg