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Oven-Baked Sweet Potato Crisps

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Did you know sweet potatoes were a superfood? I know, I know, I had no idea either, until I saw them on this list of superfoods, compiled by the lovely people at Wayfair. Until a couple of weeks ago, the only time I had cooked anything with sweet potatoes was when I was weaning my little ones. Since my friend Aimee cooked a delicious Asian dish with the sweet, orange-fleshed root vegetable, I have been craving it.

This morning, I was exhausted and the children were bored. I feared a complete ‘house destruction project’ if I sat on the sofa, so I decided to make hummus, following a simple recipe. It involved peeling the chickpeas, and I put the children in charge and let them do that. They loved it, especially when the chickpeas were flying across the room, and it took three of them an hour to go through the tin.

Peeling Chickpeas to Make Houmous - A great Activity for Little Ones

I realised we had nothing to eat the hummus with and although it was delicious on its own (seriously!), I decided to make sweet potato crisps to go with it. That was a brilliant idea! The crisps take a bit of time to make, but it is straightforward and they are scrumptious.

One sweet potato will give you a portion and the key is to get it right when you slice them. You need them to be 3 to 4 millimetres thick. Cut them thinner and they will probably burn; thicker and they will have the texture of chips.

Sweet Potato Crisps - Getting the Thickness Right

When placed on the baking tray, the sides of the slices can touch, but not overlap, otherwise they will not crisp.

Oven-Baked Sweet Potato Crisps

Be patient and you will have delicious, crunchy crisps. Try to make it quicker and you will have chewy sweet potato slices.

Tips for Crispy Sweet Potato Crisps

They are lovely on their own, with fleur de sel (or Maldon salt) and freshly ground pepper.

Crispy Sweet Potato Crisps

If you like a dip, hummus or guacamole is perfect with them.

Sweet Potato Crisps & Hummus

Look at that tower of crisps!

Yummy Sweet Potato Crisps

I could not stop taking photos of those babies. Does anyone love food as much as I do?


Oven-Baked Sweet Potato Crisps

Prep Time 5 minutes
Cook Time 30 minutes


  • 1 sweet potato skin on, scrubbed and dried
  • Rapeseed or sunflower oil
  • Sel de Guérande or Maldon salt
  • Freshly ground black pepper


  1. Preheat your oven to gas mark 3 (170 degrees Celsius / 325 degrees Fahrenheit).
  2. Discard the ends of the sweet potato and slice evenly. Each slice should be 3 to 4 millimetres thick.
  3. Place the sweet potato slices in a large bowl and add one tablespoon of oil. Toss to coat all slices.
  4. Line a baking tray with foil and spread a little oil all over it with kitchen paper.
  5. Arrange the sweet potato slices on the tray so they touch, but do not overlap.
  6. Place the tray in the middle of the oven and bake for 15 minutes.
  7. Flip each slice with wooden tongs and sprinkle with salt and pepper. Bake for another 8 minutes.
  8. Flip again and bake for 4 more minutes and repeat the process once or twice more. Once they are starting to brown and curl at the sides, they are ready and will crisp once taken out of the oven.
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  1. 14/03/2015 / 4:03 pm

    These look delicious! Can’t wait to make these for the boys!

    What a great snack.

    Thanks for linking up to #tastytuesdays

    • Mel
      15/03/2015 / 11:31 pm

      They are! Your little ones would love them… unless they are like Beanie and ask for “real crisps”!

  2. BakedPotato Mummy
    18/03/2015 / 9:45 pm

    I love sweet potato. I use it far more than regular potato. I like it mashed or roasted or even just baked, like a normal baked potato. I’ve never tried making my own sweet potato crisps though. I think Potato would enjoy helping out with this one too.
    Thanks for linking up with #LittleChefs

    • Mel
      18/03/2015 / 9:57 pm

      Always a pleasure! Let me know what you think if you try making them with Potato.

  3. 27/03/2015 / 11:59 am

    I could just do with a whole bowl of these…typically off limits too. I tell you what doing the rounds on the blogs these days is very tricky!

    • Mel
      27/03/2015 / 9:13 pm

      I had most of them! Kept eating them when nobody was looking!

  4. 27/03/2015 / 1:07 pm

    These look delicious Mel! I love sweet potato 🙂 I actually try to make sweet potato crisps earlier this week, but I failed a bit…my weakness was that I wanted to cook more than I could fit in my oven in one layer, so I piled a few layers onto my baking tray…they were still delicious, but not crisp at all 🙁

    • Mel
      25/04/2015 / 12:17 am

      That would do it! The only problem when making these crisps is you have to be patient. It really works, but it takes time, he he!

  5. Stacey Guilliatt (@nobodysaidblog)
    01/04/2015 / 9:11 pm

    Oh wow, will definitely be trying these! #tastytuesdays

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