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Baked Sweet Potato Chips


These paleo-friendly baked sweet potato chips are perfectly crisp and delicious. They are perfect as a snack, finger food, lunchbox addition, in paleo nachos or as a simple side dish.

Paleo Baked Sweet Potato Chips (Vegan, Gluten-Free)

If you miss potato chips or crisps, or if you need an alternative to crackers or corn chips, these baked sweet potato chips will hit the spot. Plus, they are super easy to make and should be mastered as a staple in your paleo cooking repertoire.

The best way to get evenly thin potato slices is by using a hand-held mandoline or a mandoline setting on a food processor. But, a sharp knife and steady hand (and a little patience) will also do the job. I simply washed and pat-dried the potatoes without peeling them. Less hassle and more fibre! Make sure to slice them as thinly as possible.

Sliced sweet potato chips

Using good quality olive oil is fine for baking sweet potato chips. The antioxidants in the olive oil protect it even during the high-temperature cooking, although 200 C/400 C is not too bad. You can also use avocado oil, macadamia oil or coconut oil, which are even more heat stable.

For seasoning, you can’t go past good quality sea salt. Sometimes, simple is best. But, if you want to get a bit creative, try dusting the slices with sweet or smoked paprika, ground cumin, garlic and onion powder, favourite herbs, chilli or even cinnamon.


Baked Sweet Potato Chips (Paleo, Gluten-Free, Vegan, Whole30)

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Love sweet potatoes? Try my Spiced Sweet Potato Mash, Paleo Sweet Potato Brownies or my Garlic Roasted Sweet Potatoes With Coconut Oil.

Paleo Baked Sweet Potato Chips (Vegan, Gluten-Free)

Baked Sweet Potato Chips

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x



  • 2 medium sweet potatoes, sliced very thinly
  • 3 tablespoons of good quality olive oil
  • Baking/parchment paper
  • 1 teaspoon sea salt (and other spices or herbs you like)


  1. Preheat the oven to 200 C / 390 F.
  2. In a mixing bowl, toss the sweet potato slices with olive oil until evenly coated.
  3. Place a piece of parchment /baking paper on two flat baking trays. Spread the sweet potato slices in a single layer, without overlapping if possible. Bake for 20-25 minutes, until crispy, turning them over half way through. When you turn the slices over, you may need to move some of the slices around the tray, depending on the hot spots in your oven. Check them at a 20-minute mark, to make sure they don’t get too burnt around the edges. If some of the chips seem done, remove them from the tray and leave the rest to bake for a little longer.
  4. Finally, season the chips with a generous amount of salt. If using other spices, I recommend seasoning the chips before going in the oven so the spices stick to the oil.

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