These oven-baked Sweet Potato Crisps are a crunchy, flavorful, and guilt-free alternative to regular potato chips. Naturally gluten-free, low in fat, and packed with nutrients, they deliver the perfect balance of sweet, salty, and spicy. Whether you need a healthy snack, a side for sandwiches, or a fun addition to a charcuterie board, these crisps are easy to make and incredibly addictive!

Serves: 4 (as a snack or side)
Prep time: 10 minutes
Cook time: 2–2.5 hours
Total time: About 2 hours 40 minutes

Ingredients 

• 2 medium sweet potatoes (about 500–600 g total), washed
• 1 teaspoon (5 ml) olive oil
• 1 teaspoon (5 ml) salt (or to taste)
• ⅛ teaspoon (0.5 ml) cayenne pepper (adjust for desired heat)
• ⅛ teaspoon (0.5 ml) granulated garlic

Instructions

1. Preheat the oven to 225°F / 107°C / Gas Mark ½. Line two large baking sheets with aluminum foil or parchment paper.
2. Slice the sweet potatoes: Using a mandolin slicer or a food processor fitted with a 3 mm (⅛ inch) slicing disk, cut the sweet potatoes into the thinnest possible slices. Thinner slices = crispier results and shorter baking time.
3. Season the slices: Place the sliced sweet potatoes in a large bowl. Drizzle with the olive oil (5 ml) and toss thoroughly to coat both sides of each slice evenly. Sprinkle with salt (5 ml), cayenne pepper (0.5 ml), and granulated garlic (0.5 ml). Toss again to distribute the seasonings.
4. Arrange on trays: Lay the slices in a single layer on the prepared baking sheets. Avoid overlapping so they crisp evenly. You will likely need both trays.
5. Bake: Place the trays on the middle and lower racks. Bake for 1 hour. Then rotate the trays (top to bottom) and flip each crisp. Bake for another hour. Check for crispness. If needed, rotate and flip once more and continue baking in 15-minute increments until the crisps are completely dry and crisp.
6. Cool and store: Remove from the oven and let cool completely on the trays. They will crisp up further as they cool. Store in an airtight container or resealable bag at room temperature for up to 5–7 days (if they last that long!).

Tips for Success

• Uniform slicing is key — a mandolin makes this effortless and ensures even cooking.
• Flavor variations: Try smoked paprika instead of cayenne, add a pinch of cinnamon for sweetness, or sprinkle with everything bagel seasoning after baking.
• Different varieties: Orange, purple, or white-fleshed sweet potatoes all work beautifully and give slightly different flavors and colors.
• Make them sweeter: Skip the cayenne and garlic, and dust lightly with cinnamon and a touch of brown sugar before baking.
• Storage: Keep in a cool, dry place. If they lose crunch, refresh them in a 225°F / 107°C oven for 10–15 minutes.
• Scaling: This recipe doubles easily — just use more trays and rotate them carefully.

These Sweet Potato Crisps prove that healthy snacks can be every bit as satisfying as their fried counterparts. Crunchy, colorful, and full of natural sweetness — they’re a snack you can feel good about enjoying anytime!