Use a spiralizer to bake homemade, healthy sweet potato chips the entire family will love.

Carol Castellucci Miller
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.

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  • Make a lengthwise cut partway through the middle of each sweet potato.

  • Cut potatoes into coins using the slicer attachment on a spiralizer. Arrange coins on the baking sheets. Spray with cooking spray. Season both sides with seasoned salt.

  • Bake in the preheated oven until edges start to curl, 20 to 25 minutes. Season with more salt. Let cool until crisp, about 10 minutes.

Cook's Notes:

I like to use coconut or avocado oil cooking spray.

When picking out your sweet potatoes, try to select ones that are as straight and uniform in size as possible as they are easier to spiralize.

Nutrition Facts

124 calories; 0.2 g total fat; 0 mg cholesterol; 308 mg sodium. 28.8 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2016
07-26-16 YUM! I don't have a spiralizer with attachments so I used my mandolin to slice the sweet potato. I loved the taste of these and the ease of making them. Mine took about 30 minutes of baking time before resting/cooling for 10 minutes. Great recipe that I will be using again! Thanks CCM for sharing your recipe. It is a keeper! Read More
(4)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/27/2016
07-26-16 YUM! I don't have a spiralizer with attachments so I used my mandolin to slice the sweet potato. I loved the taste of these and the ease of making them. Mine took about 30 minutes of baking time before resting/cooling for 10 minutes. Great recipe that I will be using again! Thanks CCM for sharing your recipe. It is a keeper! Read More
(4)
Rating: 5 stars
07/27/2016
07-26-16 YUM! I don't have a spiralizer with attachments so I used my mandolin to slice the sweet potato. I loved the taste of these and the ease of making them. Mine took about 30 minutes of baking time before resting/cooling for 10 minutes. Great recipe that I will be using again! Thanks CCM for sharing your recipe. It is a keeper! Read More
(4)
Rating: 5 stars
12/17/2017
These are delicious! I too had problems with a spiralizer so I switched to a mandolin with pretty good success. The coins I liked the best were not "photogenic"--they were a bit too dull in color but they were crispy like chips! I will definitely do this one again! Read More
(3)
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Rating: 5 stars
09/03/2016
I really enjoyed the taste of this. I had a problem though - my potatoes were very mangled looking. I had never used the slicer part of my Paderno spiralizer. I didn't even take a photo because the coins looked so bad. That's not the recipe submitter's fault though. I just need to figure out how to use that particular insert. I might try this recipe again using my mandolin. Read More
(2)
Rating: 5 stars
02/18/2018
Loved these! I'm following the paleo diet, so I used melted coconut oil instead of spray and flipped them once through the cooking process. You do have to watch them if they aren't all exactly the same thickness, otherwise some will burn, so I just removed them as they started to brown. They turned out perfectly crispy! I will be making these again and again! Read More
(1)
Rating: 5 stars
12/07/2017
These were excellent! They get nice and crispy after letting them sit. Thank you for the recipe. Read More
(1)
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Rating: 5 stars
01/26/2020
Tasty little things! Read More
Rating: 4 stars
05/18/2018
they kept drying out and not getting crispy. I bumped up the temp and time and it still did nothing. But they were still good. Read More
Rating: 5 stars
02/28/2017
I'm going to make this again and again and again! Read More