(servings 8-10)




Protein: 1.3g

Carbs: 17.3g

Fat: 9.1g


Calories: 152



  • 1 1/2 pounds sweet potatoes
  • 1/3 cup olive oil or coconut oil
  • sea salt



Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.


Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top.


Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.


Sprinkle the chips lightly with sea salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store.


If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.

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