Baked BBQ Sweet Potato Chips

Ingredients

• 3 mediumlong, slim sweet potatoes
• 15–20 ml (3–4 teaspoons)olive oil
• 1 teaspooncumin
• 1 teaspoonpaprika
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 1 teaspoonsalt
• 1 teaspoonchilli powder
• 1 teaspoonbrown sugar or coconut sugar
• ½ teaspoonsmoked paprika
• ¼ teaspoonblack pepper

Instructions

1. 1

   Mix the seasoning

   Preheat the oven to 163°C (325°F). Put the cumin, paprika, garlic powder, onion powder, salt, chilli powder, sugar, smoked paprika and black pepper in a small bowl, then mix them together.

2. 2

   Slice and coat

   Using a mandolin or a large, sharp knife, cut the sweet potatoes into slices about 3 mm (⅛ inch) thick. Put them in a large bowl, drizzle over 15–20 ml (3–4 teaspoons) of olive oil, adding a little more if needed, and sprinkle with the seasoning. Toss until all the slices are coated.

3. 3

   Bake in batches

   Line a large baking sheet with parchment paper and arrange the slices in a single layer without overlapping. Bake in batches for 20–30 minutes, turning the chips once, until crisp.

4. 4

   Cool the chips

   Leave the chips to cool for 5–10 minutes; they will firm up a little more as they cool.

What are BBQ sweet potato chips?

These are thin slices of sweet potato baked into crisp chips and flavoured with a barbecue-style mix of spices. The sweet potato provides a naturally sweet base, while cumin, paprika and chilli bring warmth and savoury depth.

This version relies on a simple oven method rather than frying. A light coating of oil and space between the slices help the edges dry and crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 2g protein, 22g carbs, 4g fat.

The sweet potatoes provide most of the carbohydrates and fibre, while olive oil contributes most of the fat. The potatoes and small amounts of seasoning contribute some protein, but the chips are not a substantial protein source. Pair a serving with beans, eggs or another protein and some vegetables for a more balanced plate.

Choosing and slicing the potatoes

Long, slim potatoes: their shape makes it easier to cut plenty of similarly sized rounds. Choose firm sweet potatoes without soft patches.

Even slices: aim for about 3 mm thick so the chips cook at a similar pace. A mandolin can help with consistency; if using a knife, take care and keep the slices as even as possible.

Getting the seasoning to stick

Oil first: toss the slices thoroughly so they have a thin, even coating. The recipe allows for a little extra oil if the slices still look dry.

Spice mix: combine the seasonings before adding them to the bowl, which helps distribute the salt, sugar and spices across the batch. Toss again until there are no bare slices.

Spacing and baking

Single layer: arrange the slices without overlap on the lined tray. Overlapping pieces can trap moisture, so bake in batches when needed.

Turn once: bake at 163°C for 20–30 minutes, flipping the chips during cooking. Check towards the end of the range, as slice thickness and ovens can affect how quickly they crisp.

How to tell when they are ready

Look for slices that appear dry and crisp at the edges, rather than soft or visibly wet. Some pieces may finish before others, so keep an eye on the tray as the baking time progresses.

Cooling matters: leave the chips on the tray for 5–10 minutes after baking. They firm up further as they cool, so judge the final texture after this short rest.

What to serve with them

Serve the chips warm as a snack or alongside a meal. They work well with a burger, a sandwich or a simple salad.

For a more substantial plate, pair them with a source of protein such as beans, eggs or grilled chicken, and add vegetables for freshness.

Recipe notes & tips

• Slice the potatoes to a similar thickness so they cook more evenly.
• Start with 15 ml of oil and add a little more only if the slices need it.
• Mix the seasoning thoroughly before tossing it with the potatoes.
• Leave gaps between the slices and use more than one batch if necessary.
• Allow the chips to cool for the full 5–10 minutes before checking their texture.

Variations

• More heat: increase the chilli powder slightly for a spicier batch.
• Milder seasoning: reduce the chilli powder for a gentler flavour.
• Herby finish: scatter chopped fresh coriander over the chips just before serving.
• Extra smoky: add a little more smoked paprika to the seasoning mix.
• Sugar choice: use brown sugar or coconut sugar, as listed, for a subtle sweet note.

Common mistakes to avoid

• Uneven slices: cut them to a consistent thickness so they finish cooking at a similar time.
• Overlapping the tray: arrange the slices in one layer and bake in batches to help them crisp.
• Too little coating: toss thoroughly and add a little more olive oil if some slices remain dry.
• Skipping the turn: flip the chips once during baking so they cook on both sides.
• Judging them straight from the oven: let them cool for 5–10 minutes because they firm up as they rest.

How to store

Once completely cool, store the chips in an airtight container at room temperature and eat within 2–3 days for the best texture. If they soften, spread them on a baking sheet and warm them briefly in the oven until crisp again.

Frequently asked questions