Baked Homemade Sweet Potato Chips

Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!

By Reynolds Kitchens(R)

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Recipe Summary

Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Pre-heat oven to 450 degrees F.

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  • Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.

  • Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.

  • Brush both sides of sliced sweet potatoes with olive oil.

  • Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.

  • Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

Nutrition Facts

Per Serving:
129 calories; protein 1.8g; carbohydrates 23.1g; fat 3.5g; sodium 1251.8mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Nonny
Rating: 5 stars
02/07/2017
I would recommend not going by the time based on here but what your oven is going to do. Just check your time by how they look they get crispy rather quick when they're thin. But these are wonderful chipsl Read More
Helpful
(5)

Most helpful critical review

Lindym
Rating: 1 stars
05/25/2017
Ha! these did not work for us at all. So sad too because we can't have "real" chips anymore. They never "hardened" regardless of how long they were cooked/dried. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Nonny
Rating: 5 stars
02/07/2017
I would recommend not going by the time based on here but what your oven is going to do. Just check your time by how they look they get crispy rather quick when they're thin. But these are wonderful chipsl Read More
Helpful
(5)
Dr. B
Rating: 4 stars
12/30/2018
First, I cut the sweet potato more like 1/8” than 1/4” (this is the one star ding). Second, I mixed the slices with olive oil in a bowl to coat them thoroughly with less oil. Third, used a silicone sheet instead of foil. Fourth, I added salt, cinnamon, and chipotle-garlic grillmates seasoning before cooking. Allowed the chips to get brown on the edges and they’ll have crispiness, but not like a processed chip. (Buy those if that’s what you want.) Lastly, I let the chips cool on a cooling rack like one uses for cookies. Very tasty!! Thanks for posting this recipe! It was a very nice launching point for a super snack that I will make again and again!!! Read More
Helpful
(5)
charm
Rating: 4 stars
03/24/2017
It worked. Today, March 23, is National Chip and Dip Day so I made these to go with the Hot Crab Dip from this site. I think they should have cooked longer or at a higher temperature as they were really not crispy. Read More
Helpful
(3)
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Strawberryginga19
Rating: 5 stars
08/25/2019
Got brown and crispy on the edges but still a little soft in the middle, they were good. Took awhile to slice with potato peeler, but good to have fresh chips. Read More
Kat
Rating: 4 stars
06/07/2020
I had to adjust the temperature and time. I lowered the temp to 400 and added about 5 minutes to the time. The first time they burned but really weren t crunchy. It didn t take a lot of adjusting and tastes great. I used Badia Complete seasoning tastes really great. Read More
Lindym
Rating: 1 stars
05/25/2017
Ha! these did not work for us at all. So sad too because we can't have "real" chips anymore. They never "hardened" regardless of how long they were cooked/dried. Read More
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mernworm
Rating: 5 stars
05/25/2020
You ll never want to have potato chips from the store again this recipe is amazing! Read More
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