Baked Sweet Potato Chips

Tanya Eisenwasser

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Crispy baked sweet potato chips with olive oil and thyme.

Prep 10 min

Cook 30 min

Serves 2

Gluten-freeDairy-freeVegan

Ingredients

• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
• 1/2 teaspoon salt
• Freshly ground black pepper (optional)

Instructions

Prep

1. Preheat your oven to 325°F (165°C).
2. Line two baking sheets with parchment paper. For crispier results, place a wire cooling rack on each sheet.
3. Slice sweet potatoes into paper-thin rounds using a mandoline or very sharp knife. Aim for 1/16 to 1/8-inch thick. Uniform thickness is key.

Season

1. Place the slices in a large bowl.
2. Drizzle with olive oil and toss to coat every slice evenly.
3. Sprinkle with thyme, salt, and pepper if using. Toss again.

Bake

1. Arrange slices in a single layer on the baking sheets (or wire racks). Leave space between each slice. Do not overlap.
2. Bake for 15 minutes, then flip each chip.
3. Bake for another 10-15 minutes until edges are golden and centers look dry.
4. Check frequently in the final minutes. Thinner chips will finish first, so remove them early and return the rest to the oven.

Cool

Remove from oven and let cool on the baking sheets for 5-10 minutes. The chips will crisp up significantly as they cool. If any are still soft in the center, return them to the oven for another 5 minutes.

Tips & Substitutions

• Use a mandoline for paper-thin, uniform slices. This is the biggest factor for even cooking. A sharp knife works but takes more effort.
• Pat slices dry before oiling. Removing surface moisture is key to getting crispy chips rather than soggy ones.
• A wire rack on the baking sheet helps with air circulation. This lets heat reach both sides of each chip.
• Watch closely toward the end. Thinner chips finish first, so pull them out early and return the rest to the oven.
• Swap olive oil for coconut oil if you prefer. Both work well at 325°F (165°C).

Why This Works

Sweet potatoes. Naturally low in histamine and generally well tolerated. They provide fiber and micronutrients, and their natural sweetness means no added sugar is needed.

Olive oil. A stable cooking fat that is generally well tolerated. It works well for baking and adds a light richness. Some people avoid dairy for other sensitivities, but butter itself is typically low in histamine.

Thyme. A fresh herb that is generally well tolerated. Dried thyme works here too, though freshness and storage conditions can affect tolerance for dried herbs.

Storage

Best eaten fresh and warm from the oven, when they're crispiest. If you have leftovers, cool completely, then store loosely covered and eat within the same day. Re-crisp in a 350°F (175°C) oven for 5 minutes. Avoid sealing them in an airtight container while warm, which traps steam and makes them soggy.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.