Salads and Vegetables

Oven-Baked Sweet Potato Chips with Fresh Thyme

These vibrant, golden crisps capture the earthy sweetness of autumn harvest sweet potatoes, elevated with aromatic fresh thyme and flaky sea salt. Thinly sliced and slowly baked, they offer a satisfying crunch that celebrates simple, seasonal ingredients at their best.

Prep: 15 min
Cook: 30 min
Serves: 4
Level: Easy
Per serving: 165 kcal

Method

Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper or silicone mats to ensure the chips don't stick.
Scrub the sweet potatoes clean and pat them completely dry. Using a mandoline or a very sharp chef's knife, slice the potatoes into uniform rounds, roughly 1/16th of an inch thick.
In a large mixing bowl, toss the slices with the olive oil until every surface is lightly coated. Sprinkle in the fresh thyme and smoked paprika, tossing again to distribute the herbs evenly.
Arrange the slices on the prepared baking sheets in a single layer. Avoid overlapping, as this causes the chips to steam rather than crisp.
Place in the oven and bake for 25 to 35 minutes. Rotate the pans halfway through and flip any chips that look like they are browning faster on one side. Watch closely toward the end, as they can turn from crisp to burnt quickly.
Remove from the oven once the edges are slightly curled and the centers feel firm. Sprinkle immediately with flaky sea salt while still warm. Let them cool on the pan for 5 minutes to allow them to reach their final crunch.

Notes

Use a mandoline for perfectly uniform thickness; this is the key to ensuring all chips finish cooking at the same time.

Don't over-oil the potatoes; a light coating is all that's needed for a crisp texture without sogginess.

Slightly smaller, firm sweet potatoes often yield more consistent rounds than very large, bulbous ones.

If some chips are done before others, remove them and return the tray to the oven for a few more minutes.

Questions

Why aren't my sweet potato chips getting crispy?

This usually happens if the slices are too thick or if the oven temperature is too high, which browns the outside before the moisture can evaporate. Ensure they are sliced thinly and baked at a low temperature.

Should I peel the sweet potatoes first?

There is no need to peel them if you scrub the skins well. The skin adds a lovely rustic texture and holds the shape of the chip better.

Can I store these for later?

They are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. If they lose their crunch, a quick 2-minute refresh in a warm oven will restore them.

Can I use coconut oil instead of olive oil?

Yes, melted coconut oil works beautifully and adds a subtle sweetness that complements the potatoes, especially in grain-free or paleo-style kitchens.