Recipe for Crispy Baked Sweet Potato Chips In The Oven

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy, and find the ingredients in this shopping list.

If you’re craving a snack that hits all the right notes — crisp, flavorful, satisfying — look no further than this baked sweet potato chips recipe. Sliced ultra-thin, tossed with melted coconut oil and cumin-paprika spice, and then cooked in the oven until golden and crispy, these chips bring indulgence without the fryer. The fact that they’re baked in the oven instead of deep-fried makes them feel smarter without skimping on crunch.

Start by preheating the oven to 400 °F, then thinly slice one large sweet potato (using a mandolin or sharp knife), toss with coconut oil, ground cumin, paprika and salt. Spread the slices in a single layer and bake for 20-25 minutes until the edges curl and the chips are crisped through. As they cool, they get even more satisfying—just try resisting a second helping.

Because the ingredient list is slim (sweet potato, coconut oil, cumin, paprika, salt) and there’s no wheat flour or coating, this recipe is naturally gluten-free and fits into clean-snack routines. Whether you’re serving them at movie night, packing them for lunch, or simply replacing a bag of chips with something homemade — these chips are snack-worthy, easy to make and moreish.

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Crispy, Baked Sweet Potato Chips

Recipe Details

Yield: 4 servings
Active Time: 5 minutes
Total Time: 30 minutes

Sweet Potato Chips’ Ingredients

• 1 large sweet potato, peeled
• 2 tablespoons melted coconut oil
• 2 teaspoons ground cumin
• Pinch paprika
• 1 1/2 teaspoons salt

How to Make Sweet Potato Chips

1. Preheat oven to 400 degrees.
2. Using a mandolin or sharp knife, slice sweet potatoes into very thin rounds.
3. Place in large bowl and toss with coconut oil, cumin, paprika, and salt.
4. Bake in oven 20 to 25 minutes or until crisp and golden brown. Let cool fully—chips will firm up slightly as they cool.

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Sweet Potato Chips Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/4 of recipe
Calories	≈ 135 kcal
Protein	≈ 2 g
Carbs	≈ 17 g
Sugar	≈ 5 g
Fiber	≈ 3 g
Fat	≈ 7 g

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Sweet Potato Chips Variations & Tips

• Flavor swap: Instead of cumin and paprika, try chili powder and smoked paprika for a smoky-spicy take.
• Salt adjustment: Use sea salt or pink Himalayan salt to finish after baking — provides a delicate crunch and salt balance.
• Thickness matters: The thinner you slice the sweet potatoes, the crispier they’ll become; aim for ~⅛ inch thick.
• Batch baking tip: Arrange slices in a single layer with space around each one — overcrowding slows crisping and yields softer chips.
• Chill before serving: Let the chips cool on the baking sheet for 5 minutes — they firm up as they cool and become even more **crispy**.

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Best Sweet Potato Chip Pairings

• Guacamole or avocado dip: Creamy texture complements the crisp chips and adds richness.
• Greek yogurt dip with lemon and chives: A tangy, light dip that balances the warmth of the spice.
• Crudité platter: Serve alongside carrot sticks, cucumber slices and bell pepper strips for a whole snack board.
• Iced herbal tea or sparkling water with lime: A light drink to keep the snack session feeling refreshing, not heavy.
• Gluten-free beer or crisp cider: If you’re grazing and sipping, the dryness helps cut the richness of the chips.

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When to Make Sweet Potato Chips

• Movie or game night: Swap typical snacks for this homemade chip alternative — satisfying and shareable.
• After-school snack: Quick to throw in the oven and ideal for kids (and adults) craving crunch without junk.
• Casual get-together or cocktail hour: Offer the chips in a bowl with dips — approachable, homemade, and clean snack friendly.
• Lunchbox upgrade: Pack some chips in a reusable container instead of a store-bought bag for a better snack option.
• Meal-prep for snack time: Bake a double batch, store in an airtight container, and grab whenever crunch calls.

Photo credit: Paul Delmont