Chipotle Sweet Potato Chips #SundaySupper

Take your snacking to a whole new level with these Chipotle Sweet Potato Chips. I’ve made them a few times now and I think I’ve finally finally perfected them. I’ve been baking vegetables all different ways to master the perfect chip so I can snack without the guilt. The first time I made them half of my batch came out not so crunchy. It’s hard to get it spot on so I’m here to tell you just how to! You get the crunch and you get the feeling of snacking on something that is not so bad for you by…..wait for it……the big secret to making crispy chips……..wait for it……. bake it slowly! Slow and steady wins the race. You almost want them burnt even. Don’t be intimidated! I think the only thing that is not so good about these chips is that they go fast! I used my new spiralizer to make these, one of the blades actually makes a chip but you can use any slicer or dicer- mandoline you may have on hand, you can cut by hand but they need to be very thin.


Chipotle Sweet Potato Chips PL


This weeks Sunday Supper theme is all about those Root Vegetables. What kind of root vegetables are your favorite?  I’ve experimented so much with vegetables this season and it opened up my eyes that I need to keep trying new things! You have to try my Roasted Potatoes with Beets or try the best Stir Fry you could ever have using fresh Ginger.  Sooooo good! I’m happy to say I’ve finally tried beets!  A special thanks to my friend Cindy over at Cindy’s Recipes and Writings for hosting this week. Don’t they look amazing.

Chipotle Sweet Potato Chips

5.0 from 3 reviews
Chipotle Sweet Potato Chips
Prep time
Cook time
Total time
These Chipotle Sweet Potato Chips just made snacking healthy and fun!
Serves: 4
  • 2 sweet potatoes, peeled, sliced very thin.
  • chipotle seasoning
  • extra virgin olive oil
  • sea salt
  • Ketchup (optional)
  • Horseradish sauce (optional)
  1. Preheat Oven to 200F.
  2. Line two baking sheets with parchment paper and lay out the chips being sure to not over lap any of them.
  3. Using a marinating brush lightly coat with oil. Season with sea salt and chipotle seasoning, it's up to you on how much to use, we like a kick!
  4. Bake for 2-3 hours keeping an eye on them until they are crisp, almost burnt.
  5. Cool and serve.

Chipotle Sweet Potato Chips

Don’t forget to get your veggie on by checking out all of the other recipes below from the Sunday Supper Tastemakers.






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22 thoughts on “Chipotle Sweet Potato Chips #SundaySupper

  1. Sometimes when I am too lazy to make sweet potato fries, I cut them like “chips”, but have never properly made them into crispy chips – yours look awesome, and I love the addition of horseradish to dip!

  2. Okay, between you and Shelby, I guess I need the freaking spiralizer. Deep sigh. These look too good not to try, Tammi!

    1. HAHA! Yup I got one for my birthday so I’ve been experimenting for awhile now! You will love.

  3. These look delicious! I’ve just started eating sweet potatoes and this looks like a great way to do it!

  4. I got a spiralizer for Christmas! It’s so fun and makes cutting potatoes so quick and easy. I’ve only used the “noodler” but can’t wait to try the other couple of slicers.
    We love sweet potato chips but haven’t tried making them at home. Mine always end up being soft. I’ll have to try it your way!

  5. I love that you didn’t make these sweet! I’m a total savory sweet potato eater. I can’t wait to try these!

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