Low Sodium Sweet Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 medium sweet potatoes (about 1 lb total), scrubbed
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
2 tbsp olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp smoked paprika (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line 2 large rimmed baking sheets with parchment paper.
2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds about 1/16-inch (1.5mm) thick — as uniform as possible so they bake evenly. Pat the slices thoroughly dry with paper towels; the drier they are, the crisper the chips.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!