Gluten and Dairy Free Baked Sweet Potato Chips

serves / makes 2
30 prep time
30 mins cooking time


I’ve had a few shots at making sweet potato chips and struggled to get them nice and crisp on the outside. Through a bit of research and trial and error I think I’ve found the two main things that stop the chips being crisp. The most important thing is making sure the chips have enough space in between them when baking. This allows the moisture from the sweet potato to evaporate. My other finding is that they seem to crispen up better when they are in the oven on their own. Not sure if either of these factors are fact or not but they worked for me and I got a crispy sweet potato with a creamy inside.




  • 4 small sweet potatoes
  • salt and pepper for seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon oregano


  1. Preheat the oven to 200 oC
  2. Wash the skin of the sweet potatoes but make sure they are really well dried
  3. Cut into even sized chips
  4. Place in a large bowl and toss in the olive oil, seasoning, paprika and oregano until fully coated
  5. Put the chips on a baking sheet with a good bit of space between them
  6. Bake for 15 minutes then turn over the chips and bake for another 15 minutes
  7. Enjoy

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