Jackson’s Sea Salt Sweet Potato Chips are a snack that hits the perfect balance between sweet and salty. The key is baking thinly sliced sweet potatoes until they turn crisp at the edges while staying slightly chewy in the center, then finishing them with flaky sea salt. This recipe delivers that satisfying crunch without deep frying, making it a straightforward snack to pull together any day of the week.
Ingredients
- 2 large sweet potatoes (about 1.5 lb / 680 g total)
- 2 tablespoons (30 ml) olive oil or avocado oil
- 1 teaspoon (5 g) flaky sea salt, such as Maldon, plus more to taste
- Optional: 1/2 teaspoon (1 g) smoked paprika or black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scrub the sweet potatoes well under running water. You can peel them, but leaving the skin on adds texture and nutrients; just make sure they are clean. Pat them completely dry with a clean kitchen towel.
- Using a sharp knife or a mandoline slicer, cut the sweet potatoes into rounds about 1/8-inch (3 mm) thick. If using a knife, try to keep the slices as uniform as possible so they cook evenly. A mandoline makes this much easier and faster.
- Place the sweet potato slices in a large bowl. Drizzle with the oil and toss gently with your hands until every slice is lightly coated. Avoid over-tossing, as the slices can break.
- Arrange the slices in a single layer on the prepared baking sheets. Do not overlap them, or they will steam instead of crisp. If needed, work in batches or use a third sheet.
- Bake for 15 minutes, then flip each slice with a spatula. Rotate the baking sheets top to bottom and front to back for even browning.
- Continue baking for another 15–20 minutes, checking frequently after the 15-minute mark. The chips are done when the edges are golden brown and the centers feel dry but still have a slight give. Baking times vary with the thickness of your slices and your oven.
- Remove the baking sheets from the oven and immediately sprinkle the flaky sea salt over the hot chips. If using smoked paprika or pepper, add it now as well.
- Let the chips cool on the baking sheets for 5 minutes. They will crisp up further as they cool. Transfer to a bowl and serve warm or at room temperature.
Tips
- Slice evenly: Uneven slices mean some chips will burn while others stay soft. A mandoline set to 1/8-inch (3 mm) gives the most consistent results. If slicing by hand, take your time.
- Don’t overcrowd: Overlapping slices trap steam and turn the chips soggy. Use two sheets and keep a single layer; if you have to bake in batches, keep the waiting slices in a bowl of cold water, then dry them well before oiling.
- Watch the last few minutes: Sweet potatoes go from golden to burnt quickly because of their natural sugars. Check every 3–4 minutes near the end and pull any chips that are already done, leaving the rest to finish.
- Salt after baking: If you salt before baking, the salt draws out moisture and the chips become less crisp. Always season right after they come out of the oven while the oil is still warm.
Serving Suggestions
These chips are excellent on their own as a snack or alongside a sandwich for lunch. They also work well as a side dish for grilled chicken or fish, adding a sweet contrast to savory mains. For a fun appetizer, serve them with a simple dip like garlic aioli, ranch dressing, or a tangy yogurt-based sauce. They pair nicely with a cold beer or a glass of crisp white wine.
Variations
- Spicy: Add 1/4 teaspoon (0.5 g) cayenne pepper or a pinch of chili flakes along with the sea salt after baking.
- Herbed: Toss the baked chips with 1 tablespoon (4 g) of finely chopped fresh rosemary or thyme before serving.
- Cinnamon sugar: Omit the sea salt and instead sprinkle with a mix of 1 tablespoon (12 g) sugar and 1/2 teaspoon (1 g) ground cinnamon while the chips are still warm. This makes a sweet dessert-like snack.
- Vinegar finish: After baking, lightly mist the chips with a spray bottle filled with white vinegar or apple cider vinegar, then salt. This gives a salt-and-vinegar flavor that cuts the sweetness.
Storage and Reheating
Store leftover chips in an airtight container at room temperature for up to 2 days. They will lose some crispness as they sit, but they are still enjoyable. To re-crisp them, spread the chips on a baking sheet and warm them in a 350°F (175°C) oven for 3–5 minutes, watching carefully to prevent burning. Do not microwave them, as this will make them chewy and soft. For longer storage, you can freeze the baked chips in a single layer on a tray, then transfer to a freezer bag for up to 1 month; reheat directly from frozen in the oven as described.
Frequently Asked Questions
Why are my sweet potato chips soggy?
Sogginess usually comes from overcrowding the baking sheet or slicing the potatoes too thick. Make sure the slices are no thicker than 1/8-inch (3 mm) and that they are in a single layer with space between them. Also, pat the slices dry before adding oil, as excess moisture turns to steam in the oven.
Can I use an air fryer instead of an oven?
Yes. Preheat the air fryer to 350°F (175°C). Toss the slices with oil and arrange them in a single layer in the basket (you may need to cook in batches). Air fry for 10–12 minutes, shaking the basket halfway through, until the edges are golden. Season with salt immediately after cooking.
Do I need to peel the sweet potatoes?
No, peeling is optional. The skin is edible and adds a slightly chewy texture and extra fiber. Just scrub the potatoes well to remove any dirt. If you prefer a smoother chip, peel them before slicing.
What kind of sea salt works best?
Flaky sea salt like Maldon or fleur de sel is ideal because its large, light crystals dissolve slowly and give a pleasant crunch. Fine table salt works in a pinch, but use about half the amount, as it is more concentrated and can easily oversalt the chips.
Can I make these ahead of time for a party?
You can bake them a few hours ahead and keep them in an airtight container at room temperature. They will soften slightly, so re-crisp them in a 350°F (175°C) oven for 3–4 minutes just before serving. They are best eaten the same day they are made.
Why did my chips turn dark brown in spots?
Sweet potatoes have a high sugar content that caramelizes quickly at high heat. Dark brown spots are normal and actually add flavor, but if they are black or smell burnt, your oven runs hot or the slices were too thin. Lower the oven temperature to 350°F (175°C) and check more frequently next time.
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