Spicy Baked Sweet Potato Chips

    50 mins

    These are a delicious, healthy alternative to regular chips. Sweet potatoes have more fibre than regular potatoes, too.

    569 people made this

    Serves: 4 

    • 6 medium sweet potatoes, peeled and cut into thin chips
    • 2 tablespoons (30ml) olive oil
    • salt and freshly ground black pepper to taste
    • 1/2 teaspoon cayenne pepper (optional)

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 220 C.
    2. In a plastic bag, combine the sweet potatoes, oil, salt, pepper and cayenne pepper. Close and shake the bag until the chips are evenly coated.
    3. Spread the chips out in a single layer on two large baking trays. Do not crowd the chips onto one tray.
    4. Bake in preheated oven for 20 minutes, or until crispy and brown on one side. Turn over and cook for another 20 minutes, or until they are all crispy on the outside and tender inside. Cooking time will vary depending on how thick you cut your chips.

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    Reviews and ratings
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    Reviews in English (436)


    Good cooking method, but the original recipe is not so tasty. Made this to a T the first time and all I tasted was taco seasoning, taking away from the nice, sweet flavor of the sweet potato. So since then, I've tossed the potatoes in a large ziploc bag, drizzled with olive oil (about 1-2 tablespoon), and lightly sprinkle with kosher salt, sometimes with pepper if the kids aren't eating and toss to coat. I bake the first 20 min. on 400, last 15-20 min. on 425. 1 hour is too much and burns them. I've dipped these in ranch sauce (kid's fav), garllic aioli or just eat plain. Good way to get the kids to eat sweet potatoes without frying - full of vitamin A and beta carotene. Also great with steak dinners. 2 stars for original recipe - 5 stars with changes. Tip - put a greased sheet of foil on your cookie sheet - no sticking and no mess.  -  20 Feb 2007  (Review from Allrecipes US | Canada)


    I'm giving this recipe five stars because I want people to *try* it. However, with the minor changes below!! I made them and, sure enough, they burned on the bottom. Didn't even need to flip them; the top was crispy enough. My suggestions pretty much go along with the rest listed in the reviews: Cook at a lower temp ~ between 400-425 (NOT 450!) I cut them into approx. 1/4" sticks (regardless of the size, I still think a lower temp is necessary to stop burning). I just used kosher salt and fresh ground pepper, olive oil..tossed in a bowl to coat. No extra spices. Most certainly coat your cookie sheets with oil and you really do need to put them in single layers. Follow these tips, and you should enjoy crispy, healthy, tasty sweet potato fries!  -  30 Dec 2005  (Review from Allrecipes US | Canada)


    These were excellent! I used olive oil in place of canola, and Cajun seasoning instead of taco seasoning. Also lowered the temperature to 400F for the first 30 minutes and turned it up to 425F for the last half of baking. The key to keeping these from sticking is spraying the pan with cooking spray - I had no troubles. They were soft and crispy all at once and were fantastic paired with the Actually Delicious Turkey Burgers from this site. Definitely recommend these fries, and don't be afraid to play with the seasonings to suit your taste!  -  15 Mar 2006  (Review from Allrecipes US | Canada)