sweet and savory sweet potato chips

Get ’em while they’re hot! No really, run don’t walk. These things go fast.


Sweet potato chips are a new favorite in this house, whether it’s a snack or a side dish. There can never be enough, even more so when they are served with sinful condiments. Is it just me or do condiments have the ability to take your meal to the next level? Ranch and honey mustard go with everything… (Note to self – I have to start making my own condiments.)


Sweet potatoes are jam-packed with iron, magnesium (relaxation and anti-stress mineral), potassium and contains vitamin B6, D, and C. No overindulgent guilt here. In fact, I would encourage you to eat up. Turns out these little guys are one of the few vegetables capable of providing all the nutritional needs of human beings.

Enough chit-chat, here’s how to get your hands on your own sweet potato chips.

Sweet Potato Chips Recipe
(makes 2-3 servings)

Brown Sugar Sweet Potato Chips


  • Four medium sweet potatoes
  • 2 tbs melted coconut oil
  • Brown sugar


After washing the sweet potatoes, cut off any bad places. Slice them into about 1/3 inch thick pieces. I prefer using a sharp knife like the Emeril 5” santoku. If you are like Ryan, you might choose the mandolin. They both worked great.


Preheat oven to 250 degrees.

Using a basting brush, coat each side of the sweet potato slices with the melted oil and place on baking sheet. Sprinkle the chips with a light coating of brown sugar.

Bake for 40 minutes. Flip and continue baking for 30-40 more minutes.


We were actually surprised with how much we loved the coconut oil alternative. I like to make this switch when I can, but it isn’t always a home run.

Savory Sweet Potato Chips


  • 4 medium sweet potatoes
  • Olive oil
  • 1 tbs minced garlic
  • Sea salt
  • A few pinches of spices ( I switch it up from italian, rosemary, and just good ole pepper. It just depends on the mood or other dishes being made.)


Wash and slice sweet potatoes the same as described above.

Preheat oven to 250 degrees.

Mix the olive oil and garlic in a bowl. Using a basting brush, coat both sides of the sweet potato slices and place them on a cookie sheet or stone.


Sprinkle with sea salt and your choice of spices.

Bake for 40 minutes. Flip them and continue baking for 30-40 more minutes.


I love the savory chips. It’s the condiments, I tell you! Though he likes them both, Ryan has taken sides with the sweet (surprise, surprise coming from a sweet tooth).

Enjoy y’all and feel free to share your favorite toppings (and condiments) with us!

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