Gluten-Free Sweet Potato Chips
By the Gluten Free Recipes team ·
Crispy, naturally sweet, and satisfyingly crunchy, these homemade sweet potato chips are a delightful snack. Infused with a hint of savory spice and perfectly baked, they offer a healthier alternative to fried versions.
At a glance: This easy snacks recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 5 ingredients — including sweet potatoes, olive oil, paprika — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Sweet Potato Chips: When preparing this snacks recipe, while this recipe is inherently gluten-free, always ensure that your spices and any other packaged ingredients are certified gluten-free to avoid cross-contamination from gluten-containing grains during processing In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Sweet Potato Chips: This recipe is naturally gluten-free as it uses whole, unprocessed ingredients. Always ensure any added spices are certified gluten-free.
Ingredients
- 2 medium sweet potatoes
- 2 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. Wash the sweet potatoes thoroughly, then thinly slice them into uniform rounds, about 1/16-inch thick, using a mandoline or a sharp knife for best results. Discard the ends of the sweet potatoes.
- 2
In a large bowl, combine the sliced sweet potatoes with the olive oil, paprika, salt, and black pepper. Toss gently with your hands or a spatula until each slice is evenly coated with the oil and seasonings. Ensure no large clumps of spices remain.
- 3
Arrange the seasoned sweet potato slices in a single layer on the prepared baking sheets, making sure they do not overlap. Overlapping will cause them to steam rather than crisp up. You may need to use both baking sheets to achieve this.
- 4
Bake for 18-25 minutes, flipping the slices halfway through the cooking time, around the 10-minute mark. Continue baking until the edges are golden brown and the chips are crisp to the touch. Keep a close eye on them as they can go from perfectly crisp to burnt quickly.
- 5
Remove the baking sheets from the oven and let the sweet potato chips cool on the sheets for a few minutes to further crisp up. Serve immediately for the best texture, or store in an airtight container at room temperature for up to 3 days.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
- Rotate the pan halfway through baking to account for any hot spots in your oven.
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