Sweet Potato Chips Recipe

Ingredients

• 500 gsweet potato
• 1 tbspcornflour (cornstarch)
• 1 tspgarlic granules
• 1 tsppaprika
• 1 tbspolive oil
• 1 pinchsalt and black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F), 180°C fan, Gas Mark 6.

2. 2

   Cut the sweet potato

   Peel the sweet potatoes and cut them into chips about 1 cm (½ in) thick.

3. 3

   Coat with cornflour

   Put the chips in a bowl and use your hands to mix in the cornflour.

4. 4

   Add seasoning

   Add the garlic granules, paprika and olive oil, then mix again.

5. 5

   Arrange on tray

   Spread the chips in a single layer on a non-stick baking tray and sprinkle with pepper.

6. 6

   Bake until crisp

   Bake for 10 minutes, turn the chips, then bake for a further 10–15 minutes until crisp outside and soft in the middle.

What are sweet potato chips?

Sweet potato chips are a take on the familiar chip, made here as an oven-baked side in an American-style recipe. They bring the sweet, earthy flavour of sweet potato together with a lightly spiced coating.

This version uses cornflour to help the surface dry and crisp in the oven, while a little olive oil helps the seasoning cling and encourages browning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 28g carbs, 4g fat.

The sweet potato supplies most of the carbohydrates, while olive oil contributes most of the fat; the recipe provides only a small amount of protein. Serve the chips with a protein-rich main and vegetables or salad for a more rounded plate.

Why the cornflour matters

Cornflour coating: mixing it over the cut chips gives their surfaces a thin, dry layer. Distribute it evenly before adding the oil and spices.

Cut evenly for even cooking

Chip size: aim for pieces about 1 cm thick, as directed. Keeping them a similar size helps them cook at roughly the same rate and makes it easier to judge when they are ready.

Season and coat

Dry seasoning: garlic granules and paprika spread readily over the chips and add savoury warmth. Mix them with the oil so the coating is distributed rather than concentrated in a few spots.

Look for crisp edges

First bake: give the chips 10 minutes before turning so the underside has time to cook. Turn them gently to expose another side to the hot tray.

Finish: bake for another 10–15 minutes, checking for crispness outside and a soft centre. The exact finish depends on the thickness of the chips and how your oven runs.

Give the tray some space

Single layer: arrange the chips without piling them up, as the recipe specifies. If they are crowded, they are more likely to soften than crisp.

What to serve alongside

These chips work as a side with burgers, sandwiches or a main built around beans, eggs or grilled vegetables. A crisp salad or steamed greens can add freshness to the plate.

Recipe notes & tips

• Cut the chips to a consistent thickness so they finish cooking at a similar time.
• Mix the cornflour thoroughly over the sweet potato before adding the oil.
• Use a non-stick tray as specified, and keep the chips in one layer.
• Turn the chips carefully after the first 10 minutes to help them cook on more than one side.
• Check for a soft centre as well as crisp edges before taking the tray out.

Variations

• Smoky paprika: use smoked paprika in place of the regular paprika.
• Herb finish: scatter chopped parsley over the cooked chips just before serving.
• Chilli heat: add a pinch of chilli flakes with the garlic granules and paprika.
• Peppery coating: add extra black pepper to the seasoning before mixing.
• Dipping sauce: serve with a yoghurt-based dip or ketchup on the side.

Common mistakes to avoid

• Uneven cuts: chips of very different thicknesses cook at different rates, so keep them close to 1 cm.
• Clumped cornflour: mix it through the chips before adding oil so the coating is more even.
• Crowded tray: overlapping chips can turn soft, so arrange them in a single layer.
• Skipping the turn: leaving the chips untouched can limit even browning, so turn them after 10 minutes.
• Baking by the clock alone: thickness and oven performance vary, so check both the crisp outside and soft centre.

How to store

Cool leftover chips and refrigerate them in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot, noting that they may be softer than freshly baked.

Frequently asked questions