I definitely woke up this morning with a case of the Mondays. Didn’t get enough sleep last night and I just wanted to be lazy all day long! But alas, to work I went and now it’s all dreary outside and it’s about to rain which means it’s time for a glass of wine, pajamas, and trashy reality shows. I had a couple of sweet potatoes stuffed in my pantry that I wanted to use up before they went bad, but I wanted to do something a little different with them. I decided to try my hand at making some seasoned baked sweet potato chips! They came out pretty good, but I realized one thing while making these puppies. I NEED A MANDOLINE! I tried to cut them as thin and evenly as possible, but of course that was an epic fail. Some did not get as browned and crispy, but they were still good. So, lesson learned folks. Use a mandoline while making these chips!

Baked Sweet Potato Chips

Serves 4


– 3 medium-sized sweet potatoes, peeled and sliced thin to approx. 1/8″

– 2 tbs. extra virgin olive oil

– 1/4 tsp. black pepper

– 1/2 tsp. sea salt

– 1/2 chili powder

– 1/2 tsp. cumin

– 1/2 tsp. garlic pepper

– 1/2 tsp. paprika


1. Preheat oven to 400 degrees. In a bowl combine sliced sweet potatoes and olive oil. Toss to coat evenly. Spray cookie sheet with cooking spray and layer potatoes evenly in a single layer.

2. Combine the rest of the ingredients in a bowl. Sprinkle about half of the mixture evenly over the potatoes. Bake for approximately 12-15 minutes. Flip and then cook for an additional 8-10 minutes*. Remove from pan and toss with remaining seasoning and serve!

Notes: I recommend keeping an eye on these while they are cooking (especially after the flip). You don’t want them to burn and if they are sliced thin, they cook quickly. If some start to brown too much, remove them, and continue to cook the rest. You may find that your oven cooks more quickly or more slowly than mine and can adjust the cook time accordingly.