Baked Homemade Sweet Potato Chips
- Prep Time: 5 minutes
- Cook Time: 13 - 14 minutes
- Servings: 4
- Course: Appetizers & Snacks
Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won’t get stuck to the baking sheet—and clean up will be fast and easy!
Reynolds Kitchens tip
No more greasy pans with these Homemade Sweet Potato Chips! Use aluminum foil so your potatoes won’t stick. When you’re finished, just toss the foil for easy cleanup.
- 2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick using a mandolin, box grater or knife
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons coarse salt
- BBQ spice rub or Parmesan cheese (optional)
PRE-HEAT oven to 450F.
LINE two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
DIVIDE sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
BRUSH both sides of sliced sweet potatoes with olive oil.
BAKE 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
SPRINKLE with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.
Back to top