Baked Potato and Sweet Potato Chips

I am more of a sweets kind of girl, but sometimes I crave something salty. When that happens I reach for the chips, not any kind of chip though. I am picky:) I love chips and salsa, but I am not a fan of the regular, greasy, store bought chips. I prefer to make my own.

Making your own potato chips is so easy and it doesn’t take long…and guess what you DON’T need to fry them! I am serious here. You can bake them in the oven and get the same, crispy results.

All you have to do is slice the potatoes really thin…we use our mandoline, makes this step easy and fun:) We used russet potatoes and sweet potatoes. Next, you season them…we kept it basic-salt and pepper and seasoned salt on half of them. Then you bake them! It is that easy!!

So if you don’t mash up all of your potatoes this week. Give these chips a chance. They are the perfect snack for game day. I know there is going to be a lot of football on and everyone needs something to munch on during tense moments:) Plus, after indulging all week you need something a little bit healthy:)



Baked Potato/Sweet Potato Chips

2 medium potatoes (we used russet and sweet potato, leave the skins on)
Cooking Spray-we used a canola spray

salt and pepper to taste or seasoned salt…or use whatever seasonings you like! You can really go wild here!

Directions: Slice potatoes to about 1/8″ thickness. We used our mandoline. Spread out in a single layer on a baking sheet that has been sprayed with cooking spray. Briefly spray the tops of the potatoes with cooking spray too. Sprinkle with seasonings.
Bake at 425 for 20-25 minutes. Start checking the chips at about 15 minutes. Remove chips that are browning…the sweet potatoes got done faster than the russets. Continue to bake, but keep an eye on them. Let them cool and then enjoy!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I want these sweet potatoes!!! ~~~~~~ Unfortunately I don’t have mandolin to slice them thin enough to be chips instead of chunks.

  2. So wonderful!! I love the sweet/salty combo of sweet potato chips. I’m adding “mandolin” to my Christmas list! Happy Thanksgiving!

  3. Those look so yummy. I have a mandolin coming this Christmas. I can’t wait to use it! I think this may be the first thing I do with it!

  4. I am not much of a potato chip fan either . . . but sweet potato chips are an exception! Love’em! great recipe! Have a wonderful Thanksgiving!

  5. The potato chips looks so yummy.

    I’ve been craving chips for a few days but haven’t been able to get out of the house because of heavy rain. I have heaps of potatoes so I’ll be trying these today.

  6. Ooh, I am horrible at this. Usually when I get into a snacking spiral, it starts with sweet, then some salty, then sweet, then some more salty… Sigh. But at least if I bake my chips they’d be that much healthier! Thanks so much for the recipe!

  7. i’ve been a potato chip lover all my life (well, since my teeth came in, at least), but i’ve recently decided that sweet potatoes are the bees’ knees and i don’t need regular potatoes in any form any more. that’ll probably last another week or two. 🙂
    great chips, of course. 🙂

  8. Did you know you can make chips in the microwave? Just toss with oil and salt, put them on a plate in a single layer and do 4 minutes on one side and 2 on the other. They come out REALLY crunchy though.

  9. Might want to be careful asking for a “mandolin”, you might get a music instrument especially if you are asking the hubby for it. LOL I put in a search and only got the musical instrument.

    1. We bought a cheap one at a local Asian Market and love it. I am not sure the brand because I can’t read Japanese:) Sorry!!

  10. I just made these and the ones that turned out were DELICIOUS!!! But alomst half burnt 🙁 I did keep a really close eye on them and it seemed like as soon as they got crispy they went too far. Any tips on what I might have done wrong? I used all sweet potatoes no russets, and I sliced with a mandoline, single layer on a baking sheet at 425. Thank you! And like I said the ones that turned out were amazing!

    1. Hi Beth-your oven might run a little hotter than ours-try 400 degrees and watch them closely. You might need to take them out a little sooner too!

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