Sweet Potato Chips with Spice Blend
Thinly sliced sweet potatoes are baked or air-fried to crispy perfection, then coated in a bold spice blend featuring paprika, cumin, garlic powder, and cayenne. These chips are the ultimate guilt-free snack — crunchy, flavorful, and packed with nutrients.
Equipment
- mandoline or sharp knife
- Mixing bowl
- Baking sheet
- Parchment paper
- Cooling rack
- Air fryer (optional)
Ingredients
- 2 large sweet potatoes, scrubbed clean
- 2 tbsp olive oil or avocado oil
- ½ tsp sea salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground cumin
- ⅛ tsp cayenne pepper (optional)
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) or prepare your air fryer. Slice sweet potatoes into thin, even rounds about 1/16 inch thick using a sharp knife or mandoline.
- Soak slices in cold water for 20 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.
- In a large bowl, mix oil and all spices. Add slices and toss gently to coat evenly. Work in batches if needed.
- Arrange slices on parchment-lined baking sheets in a single layer. Bake for 20–25 minutes, flipping halfway through, until crisp and golden. Watch closely at the end. For air fryer: 325°F (160°C) for 15–18 minutes, shaking basket occasionally.
- Transfer chips to a cooling rack. They’ll continue crisping as they cool. Sprinkle with extra salt or finishing spices if desired. Serve once fully cooled.
Notes
Use a mandoline for even slices. Soak slices for extra crispness. Store cooled chips in an airtight container for up to 3 days. Adjust spice level by adding more cayenne or trying variations like BBQ, herb, or lime blends. Works great in the oven or air fryer!