These homemade gluten free sweet potato chips are one of my favorite snacks to make. They come out crispy, a little smoky, and honestly hard to stop eating once you start.

The recipe is super simple. All you really need are sweet potatoes, olive oil, and a couple of seasonings. Nothing fancy, nothing complicated.

If you follow a gluten free diet, snacking can sometimes feel limited. Store-bought chips aren’t always safe, and the gluten free options can be expensive. Making your own at home is cheaper and you know exactly what goes in them.

These are great on their own, but they also work really well as a side with burgers, sandwiches, or just about anything. Once you try them, you’ll probably make them all the time.

Why You’ll Love This Recipe

Only 4 Ingredients – You just need sweet potatoes, olive oil, sea salt, and smoked paprika. That’s it. No long shopping list, no weird ingredients you’ll never use again.

Naturally Gluten Free – These sweet potato chips are made with whole, naturally gluten free ingredients, so there’s no need to worry about hidden gluten or buying expensive specialty products.

Way Healthier Than Store-Bought Chips – Most packaged chips are loaded with preservatives and artificial flavors. These homemade sweet potato chips are baked with just a little olive oil, so you get that satisfying crunch without all the junk.

Perfect for Snacking With Friends – Set out a big plate of these sweet potato chips at your next movie night or get-together. They look impressive, taste amazing, and nobody will even realize they’re gluten free.

Ingredients

2 large Sweet Potatoes
2 tbsp Olive Oil
1 tsp Sea Salt
1/2 tsp Smoked Paprika

How to Make

Step 1

Preheat oven to 300F and line two baking sheets with parchment paper.

Step 2

Wash and peel the sweet potatoes, then slice them into very thin, uniform slices.

Step 3

Place the sweet potato slices in a large bowl, add the olive oil, and toss gently until every slice is coated.

Step 4

Arrange the slices in a single layer on the baking sheets, ensuring they do not overlap.

Step 5

Sprinkle evenly with the sea salt and smoked paprika.

Step 6

Bake for 30 to 40 minutes, flipping the slices halfway through, until they are crisp and golden. Allow to cool on the pans for maximum crunch.

Helpful Tips

Slice Them Paper Thin

The number one thing that decides if your chips turn out crispy or chewy is how thin you cut them. You want each slice to be about 1/16 of an inch thick, basically thin enough that you can almost see through it.

A mandoline slicer makes this so much easier and way more consistent than using a knife. If you don’t have one, use your sharpest knife and go slow.

If some slices end up thicker than others, the thin ones will burn while the thick ones stay soft. Keeping them uniform is really important here.

Don’t Skip the Parchment Paper

Parchment paper is what keeps these chips from gluing themselves to the baking sheet. Sweet potatoes have natural sugars that caramelize in the oven, and without parchment they will stick badly and tear apart when you try to flip them.

Don’t substitute with aluminum foil here. Even greased foil tends to stick with sweet potatoes because of how sugary they get. Parchment is the only thing that works well for this recipe.

Keep Them in a Single Layer

Every single slice needs its own space on the baking sheet. If slices overlap or touch each other, the moisture gets trapped between them and they steam instead of crisping up.

This is why the recipe calls for two baking sheets. Trying to squeeze everything onto one pan will give you soft, floppy chips instead of crunchy ones.

If you have more slices than what fits on two sheets, bake them in batches. It takes more time but it is worth it.

Frequently Asked Questions

How thin should I slice the sweet potatoes?

You want to slice them as thin and even as possible, around 1/16 of an inch thick. The thinner they are, the crispier they get in the oven.

A mandoline slicer is the easiest way to get uniform slices, but a sharp knife works too if you take your time. Uneven slices will cook at different rates, so some may burn while others stay soft.