Oven Baked Sweet Potato Chips

 My love for all things sweet potato is extra strong when it comes to these crunchy, salty and sweet oven roasted sweet potato chips.  They’re great as a base for paleo nachos, used as dippers for your favorite dip or simply eaten as they are.  Typically, I make these  with avocado oil and salt but sometimes I like to add a variety of spices like chipotle chili or smoked paprika to change it up.  


  • 3 Large Sweet Potatoes
  • ¾ cup avocado oil
  • 1 tbsp salt


  • Preheat oven to 400 and line a baking sheet with parchment paper.
  • Wash and dry sweet potatoes and slice on thinnest setting with a mandoline.
  • Place sliced sweet potatoes in a large bowl.
  • Add avocado oil and salt to the sweet potatoes and coat evenly*
  • Lay sweet potatoes in a single layer on your baking sheet
  • Bake for about 14 minutes flipping halfway through
  • Be sure to watch the oven very carefully towards the end so they do not burn


  • I find mixing by hand allows the sweet potatoes to get coated evenly
  • Sometimes I add a few different spices like chipotle chili powder or smoked paprika to add variety  

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