Sweet Potato Crisps

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My husband doesn’t like sweet potatoes.

Sweet potatoes aren’t my favorite, but I’ll eat them.
We both love these! 
I think I’ve had these almost everyday this week. Sweet potato crisps with grilled chicken for lunch, as a side with spicy chipotle pork tenderloin, and a midnight snack. They  are just tasty.
Toss with olive oil and season with salt and pepper, then lay it out on your baking sheet.
Bake. And then you are done!
Sweet Potato Crisps

by Flippin’ Delicious
Cook Time: 15-20 minutes

  • 1 sweet potato
  • 2-3 Tbs. olive oil
  • Salt
  • Pepper
Preheat the oven to 400F.
Peel the sweet potato and then slice very thinly. If you have a mandolin, this is the time to use it. (Crinkly blade is a bonus!)
Toss the sweet potato slices in olive oil and season to taste with salt and pepper. I like lots of salt and pepper!
Lay in a single layer on a baking stone or foil on top of a cookie sheet. Don’t over-crowd them, that will prevent them crisping.
Bake until the sweet potatoes are nice and crisp. Start checking after 15 minutes, and check every 2-3 minutes after that. The thinner the sweet potato slices the quicker they will finish.
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  1. Christin says

    I absolutely love sweet potatoes! I make sweet potato chips all the time but I’ve never ruffle cut them like that. Must try!

    • says

      I have a pampered chef mandoline and it comes with a crinkle-cut attachment. My favorite thing about my mandoline is that it is just about impossible to cut yourself on it. The blade disappears except for when the guard is right over it. No more trips to the ER!

    • Brianna says

      I just linked within the post. I’m sorry, I didn’t know that I was supposed to link in the post itselt, I thought that the party page was sufficent. All better now. 🙂
      Thank you for hosing Gluten-Free Wednesdays. I love seeing what other Gluten-Free bloggers are making.

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