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Baked Sweet Potato Chips

  • Servings: 4
Baked Sweet Potato Chips

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 1 peeled, very thinly sliced sweet potato
  • 1 Tbsp extra-virgin olive oil
  • Cumin
  • Paprika
  • Coarse salt


  1. Heat oven to 400 degrees. On two baking sheets, toss sweet potato with oil and season with cumin, paprika, and salt. Arrange in single layers and bake, flipping halfway, until crisp and golden, 20 to 25 minutes.

Cook's Note

Store in an airtight container up to two days.

Reviews (12)

  • chelalsup 8 Jun, 2014

    wonderful recipe it was easy and tastes very good with minimal prep time ... when using stoneware like I do, increase the time 5 - 10 min and reduce temp to 375 degrees. Allow the pan to heat up before placing the chips on the pan then start timer.

    conventional ovens will reach temps into the 500 and 600 degrees and possible more with a more expensive unit, however it does depend on the brand and units of heat available in the model purchased.

  • d_r_c 19 Mar, 2014

    Like the taste of this a lot -- great with dinner. I did lower my oven temp a bit because I sliced the potato so thin (and, yes, conventional ovens do reach 400 degrees).

  • MyraB51 7 Jul, 2013

    The flavor was good, but Challyah is correct. I cooked mine at 400 degrees Fahrenheit for 20 minutes, and they were black all the way through when I removed them. After I reduced the heat like she did, the next batch came out well.

  • ezza 15 Jun, 2013

    Conventional ovens don't raise to 400°
    Possibly people should get their facts right before they criticize others???

    Good recipe thanks!

  • ScottyAU 13 Jun, 2013

    Chaliyah clearly doesn't understand the difference between celsius and fahrenheit.

    Although, to be fair, the website should probably still be explicit about the measurements used. Whilst it might be an American website, there are a few of us non-Americans on the Internet. :P

  • Chaliyah 8 Jun, 2013

    oven temp. is WAY too high. I turned mined down to about 200 and they come out good

  • ashleyann1 3 Apr, 2013

    I had a mixed batch - some chips were undercooked while others were burned and some came out perfectly. Thinly sliced chips is the key to succeeding at this recipe and not adding too much oil.

  • LWhite83 21 Mar, 2013

    I cannot get sweet potato chips right, like ever, but luckily these were on the soft side (aka not burned) so I got to enjoy them. I rolled mine in cinnamon and cardamom for a sweet afternoon treat.

  • Skina3 18 Feb, 2013

    Makes a satisfying snack with great flavor! I burned mine my first try but the ones that weren't burnt were delicious lol

  • HunnyBee55 17 Feb, 2013

    I also love to prepare kale this way. Tear or cut it into chip-sized pieces, mist with oil, season with salt, pepper, and lemon juice, and bake about the same amount of time. They're a little more delicate to store, but super yummy!

  • Heather Williams 12 Feb, 2013

    These are SO good...and I never thought I liked sweet potatoes! I would suggest using a mandolin though. It is nearly impossible to slice evenly through a sweet potato with a knife, so each of my chips had half crispy & half soft...we are ordering a mandolin to make more chips. We tried the original recipe, & we also tried just salt as a seasoning with the olive oil, & both were really good.

  • teachtech 26 Jan, 2013

    These are easy and very tasty. IMHO, the more thinly sliced, the better.

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