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Sweet Potato Chips Recipe

Author Diana Herrington


  • 1 medium Sweet Potato About 8 ounces
  • 2 tbsp Coconut Oil
  • 1/2 tsp Paprika
  • 1/2 tsp Himalayan Salt


  • Turn oven to 375°F
  • Melt the coconut oil
  • Slice the sweet potato into very thin rounds (1/4 inch thick)
  • Place the slices in a single layer on a baking sheet, not overlapping. Use a second sheet if needed.
  • Sprinkle the oil on both sides of the sweet potatoes
  • Now, sprinkle them with paprika, and salt.
  • Bake them for 20 minutes.
  • Remove them from the oven and carefully turn the sweet potatoes over.
  • Bake them for another 20 minutes until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch.
  • Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes.
  • Carefully transfer the chips to a serving dish.
  • Serve the sweet potato chips immediately with Guacamole Dip or Pesto.


*use a mandolin, slicing to 1/16 inch thick and bake for less time. See what that can look like below.