Baked Sweet Potato Chips
These Baked Sweet Potato Chips are thin, crisp-edged, and full of smoky, savory flavor. A simple oven-baked snack or side dish made with sweet potatoes, chili powder, garlic salt, paprika, cumin, and black pepper.
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Servings: 10
Ingredients
- 5 large sweet potatoes peeled and sliced thinly (about ⅛ inch thick)
- 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup canola oil
Instructions
Preheat the oven.
- Preheat the oven to 400°F. Prepare 2 rimmed baking sheets and set aside.
Prepare the seasoning mixture.
- In a large mixing bowl, combine the chili powder, garlic salt, smoked paprika, cumin powder, kosher salt, cracked black pepper, and canola oil. Stir until the seasonings are evenly incorporated into the oil.
Coat the sweet potatoes.
- Add the thinly sliced sweet potatoes to the bowl. Toss thoroughly until all slices are evenly coated with the seasoned oil mixture.
Arrange on baking sheets.
- Divide the sweet potato slices evenly between the prepared baking sheets. Arrange them in a single layer to ensure even baking and proper crisping.
Bake the chips.
- Place the baking sheets in the preheated oven and bake for 22 to 24 minutes, turning the slices once halfway through the baking time. Bake until the centers are tender and the edges are crisp.
Finish and serve.
- Remove the chips from the oven and, if desired, sprinkle with additional salt. Serve warm or allow to cool slightly before serving.
Notes
This recipe is naturally gluten free as written, provided all packaged ingredients are verified gluten free. Check the labels on the chili powder, garlic salt, smoked paprika, cumin powder, and canola oil to ensure there are no hidden additives or cross-contact warnings. Also be sure to use clean baking sheets, utensils, and mixing bowls if preparing this recipe in a kitchen where gluten-containing foods are also handled.