Baked Sweet Potato Chips


Baked sweet potato chips for the win. Three ingredients to keep it simple. Crispy, light, and airy.  Guilt-free and allergy friendly snack that everyone will enjoy.



  • 2 sweet potatoes (medium, peeled)
  • 1 teaspoon salt (himalayan)
  • 2 tablespoon oil (avocado)


  1. Fill a bowl with cold water.  Using a mandoline, slice sweet potatoes and add them into bowl with cold water.  Rinse a couple of times until the water runs clear.  Add teaspoon of salt to the water, mix and allow potatoes to sit in the water for 20 minutes.
  2. Preheat oven to 300 degrees and line baking sheet with parchment paper.  Drain the potatoes, pat dry and place them on the parchment paper to bake for 40-45 minutes.
  3. Serve the sweet potatoes hot or wait to cool then serve.


Keep an eye on the oven.  Ovens can vary and mandoline slices can too.  If opting for a thinner or thicker cut adjust time as necessary, but low and slow is the game.