Sweet potato chips are not common in stores and even the rare finding can be loaded with extra oil and salt that you do not necessarily need to achieve crispy and delicious chips. Little did I know, that making them at home was not that difficult and I could flavor them with one of my favorite spice blends. These sweet potato chips are the perfect snack for the afternoon after school or work or for your next movie night!

This Sweet Potato Chips Recipe is:

  • vegan
  • oil free
  • only 3 ingredients
  • easy to make
  • kid-friendly

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Sweet Potato Chips Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Phase: 2
Serves: 4 servings
Ingredients
  • 1 medium sweet potato
  • ½ tsp pumpkin spice
  • ¼ tsp salt
Method
  1. Preheat oven to Bake at 450°F, and cover a baking pan with parchment paper.
  2. Either peel the skin off the sweet potato, or leave it on. Carefully cut the sweet potato into very thin small round slices using a sharp knife, or mandolin.
  3. Place the sweet potato slices into a container, add the pumpkin spice and salt.
  4. Seal the container and shake it to evenly coat the slices.
  5. Place the slices onto the baking pan and spread them apart from each other.
  6. Place the pan on the bottom rack, of the oven, to bake for 10 to 15 minutes, checking during the cooking time to make sure they do not burn.
  7. Finished chips will look dehydrated and slightly crispy and curved along the edges.
  8. Enjoy right after cooking, as they can lose their crispness over time.
Notes
The chips can be stored in the fridge for up to 1 week, but will just have a chewier texture.

For optional oil-containing version with extra crispiness: toss the slices in 1 tablespoon of melted coconut oil, or olive oil along with the pumpkin spice and salt before baking.
 

Cedric Torres

Cedric Torres

Plant Based Athlete at Plant-Based Stride
Cedric is a graduate of The University of South Florida with a degree in Cell & Molecular Biology. He has a career in scientific research with interests in human nutrition and microbiology. He also runs, shoots hoops, and is a proud vegan cook!
Cedric Torres

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