Baked Sweet Potato Chips

Steps

1. Preheat the oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper. The lower temperature is intentional: it draws out moisture slowly without burning the natural sugars.
2. Scrub the sweet potatoes clean. Using a mandoline or a very sharp knife, slice them into rounds no thicker than an eighth of an inch. Uniform thickness is critical for even crisping.
3. Place the slices in a large bowl. Drizzle with olive oil and sprinkle with sea salt and paprika. Toss gently with your hands until every slice is lightly and evenly coated.
4. Arrange the slices in a single layer on the prepared baking sheets with no overlapping. Overcrowding causes steaming instead of crisping.
5. Bake for 20 to 25 minutes, flipping each chip halfway through. Watch closely during the final five minutes since they can go from golden to burnt quickly. Remove chips that brown faster and continue baking the rest.
6. Let the chips cool on the baking sheets for five minutes. They will crisp further as they cool. Season with additional sea salt if desired.

Why It Works

Baking at a lower temperature for a longer time allows the moisture inside each slice to evaporate steadily, producing a genuine crunch rather than a leathery chew. Sweet potatoes are dense with beta-carotene, potassium, and fiber, making them a far more nutrient-dense base than white potatoes. Olive oil contributes healthy monounsaturated fats and withstands the moderate oven temperature without oxidizing.

Tips

• Variation. Try a cinnamon-and-sea-salt version by replacing the paprika with half a teaspoon of ground cinnamon for a sweet-savory chip.
• Storage. Store completely cooled chips in a paper-towel-lined container to absorb any residual moisture. If they soften, re-crisp in a 250-degree oven for five minutes.
• Substitution. Purple sweet potatoes or Japanese yams work with the same method and produce a striking color.