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Sweet and Salty Baked Sweet Potato Chips

sweet potato chips recipe

This recipe, which originated on, has been featured on and the Huffington Post.

Sweet potatoes are certainly a great substitute to the standard potato and if you’re looking to make potato chips, change it up a little and go with a sweet potato. They’re also an extremely versatile superfood. Not only can you bake them, but you can steam, boil, microwave, fry, juice, puree, or even eat raw if you’re deserted on an island just happens to have sweet potatoes.

This sweet potato chips recipe is a fun and healthy alternative to the standard potato chip. It’s so easy, you’ll look like a pro in the kitchen and earn yourself some “wows” at the dinner table. You have some options when it comes to this recipe. You can make sweet and salty baked sweet potato chips separately or give each chip that perfect balance of salty and sweet.



1 large sweet potato

2 tsp salt

2 Tbsp cinnamon

1 tsp chili powder



Preheat the oven to 400 degrees Fahrenheit.


Scrub and wash your sweet potato. Feel free to peel first if you prefer no skin on the outside of your baked sweet potato chips.


Using a mandolin or a knife, slice the sweet potato into thin slices.


Line a baking sheet with parchment paper. Then arrange the slices in a single layer.


Sprinkle fine grain sea salt, chili powder, and cinnamon onto the chips. If you want to try sweet and salty separately, put salt on one half and cinnamon on the other.


Bake for 10 minutes.


After 10 minutes, or when the edges become crispy, flip over each slice and bake for another 2-3 minutes. Be sure to watch the oven after the initial 10 minutes. These can easily burn if you lose track of time.


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