Baked Sweet Potato Chips Cook these baked sweet potato chips slow and steady. You’ll thank me later! Then serve them up with some homemade guacamole. You may just want to make a tripple batch.

Baked Sweet Potato Chips


1 large sweet potato (cleaned, not peeled)
2 teaspoons olive oil
Pinch Himalayan salt
Freshly cracked black pepper
1/2 teaspoon nutritional yeast (optional)
1/2 teaspoon onion powder (optional)


  1. Preheat your oven to 200ºF. Using a mandoline, slice the sweet potatoes on the 1/8 inch setting. Lay the sweet potatoes on 2 baking sheets lined with parchment paper. Make sure not to overlap the sweet potato slices. Lightly drizzle the sweet potatoes with olive oil and then use a basting brush to be sure the top of the sweet potato slices are evenly coated. Sprinkle with salt and pepper. Bake for 45 minutes.
  2. Take them out of the oven, flip them over and cook for another 30 minutes. Flip them over once more and cook for an additional 20-30 minutes. Let them cool slightly before serving. Sprinkle with nutritional yeast and onion powder for some “sour cream and onion” flavour.

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