Sweet-potato chips can be even more satisfying than the usual versions, since you get a caramel-like flavor along with salt and crunch. This recipe from the healthy food site BerryRipe.com combines cinnamon and chili powder, so each bite is sweet and a little spicy, too.

Serves 2


  • 1 large sweet potato
  • 2 tsp. fine grain sea salt
  • 2 Tbsp. cinnamon
  • 1 tsp. chili powder


Preheat the oven to 400 degrees.

Scrub and wash your sweet potato. Feel free to peel first if you prefer no skin on the outside of your baked sweet potato chips. Using a mandolin or a knife, slice the sweet potato into thin slices.

Line a baking sheet with parchment paper. Then arrange the slices in a single layer. Sprinkle fine grain sea salt, chili powder and cinnamon onto the chips. If you want to try sweet and salty separately, put salt on one half and cinnamon on the other.

Bake for 10 minutes. After 10 minutes, or when the edges become crispy, flip over each slice and bake for another 2-3 minutes. Be sure to watch the oven after the initial 10 minutes. These can easily burn if you lose track of time.

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