A few weeks ago we had our neighbors up for dinner and they brought the most fabulous sweet potato chips; baked sweet potato chips, I might add. I’d never tasted sweet potato chips so crispy, light and flavorful! Two bites in and I knew I needed the recipe. Thanks Laura, you’re a lifesaver. John finally likes sweet potatoes in some form. This is some kind of pre-Christmas miracle.

Let us show you how easy it is to make these 2-ingredient chips!

How to Make Sweet Potato Chips

Out of curiosity since I don’t have a mandolin, I made these sweet potato chips two ways: I sliced half the batch thinly with a knife (left) and the other half with a vegetable peeler (right). The results were equally delicious, but I must say the knife method yielded a more satisfying bite so I’d recommend this over the peeler.

After that, all they require is a little olive oil and a pinch of salt before going into the oven to bake for a couple hours. That’s the trick – keeping your oven at 250 degrees F (121 C) and flipping once during the baking process to make sure they crisp up on both sides. The result is amazing.

We hope you LOVE these chips! They’re



Crispy

Flavorful

Simple

Versatile

& So delicious!

They’re a great stand-alone side dish but you could also top them with black beans, salsa, and cheese for some crazy delicious nachos. Or you could add them to a sandwich for some serious crunch. Dream big people, the possibilities are endless.

More Homemade Chips

If you give this recipe a try, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!