Sweet Potato and Parmesan Chips

Sweet Potatoes are one of my favorite vegetables. I like mashed sweet potatoes, sweet potato fries, and most recently I am obsessed with these sweet potato chips. They are super simple to make and only require a few extra ingredients and before you know it, you will have a crisp and crunchy snack to munch on! Plus they are a HUGE hit with kids, which is a total plus to this dish because they are eating vegetables without really thinking about it because I call them “sweet potato chips.”

They are quite easy to make you see, once you’ve gone ahead and peeled the skin off the sweet potato with a vegetable peeler, just keep peeling until you’re down to nothing! Throw them on a parchment lined baking sheet and you’re good to go. I’ve gone ahead and added shaved Parmesan, garlic salt, and paprika… but you could easily spice up these sweet potato chips with the addition of cayenne pepper or any other spices that would complement this dish!

Sweet Potato and Parmesan Chips

Sweet Potato and Parmesan Chips

Ingredients

  • 1 large sweet potato
  • 1/4 cup Shaved Parmesan Cheese
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375 degrees and line a baking dish with parchment paper.
  2. Peel the skin off the sweet potato and discard. Continue to peel the sweet potato so you have lots of thin strips of the sweet potato fresh. Put these strips onto the parchment lined baking sheet. Drizzle with the olive oil and top with the Parmesan, garlic salt, paprika, salt and pepper. Using your fingers, mix the toppings into the strips of sweet potato until evenly coated.
  3. Bake for 20-25 minutes until the edges are just slightly turning light brown and the strips are crisp. Remove from oven and sprinkle with a touch of sea salt and a little more shaved Parmesan. Serve immediately.
http://whatsgabycooking.com/sweet-potato-and-parmesan-chips/

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76 Comments

  1. What a genius idea! I just found your sight through TastyKitchen, and I’ve already found about 5 things I need to try :) Love the vegetable peeler idea….great way to get super thin ‘n crispy strips. I’m thinking about these drizzled with coconut oil and maybe some curry powder? :)
    Thanks for sharing..
    cathy b.

  2. I just recently rediscovered the wonderful world of the sweet potato, and that’s all i have been making. This one is going on the list for sure!! love the use of the peeler.

  3. I think my mouth is watering right now. WOW. These are gorgeous and I have a feeling my new favorite food. WOW WOW WOW!! Great recipe girl!

  4. Super photo. I love the rich color of sweet potato.
    This is going to be a go-to dish in my house.
    I love sweet potato fries – these are even better!

  5. I am so on these. LOVE everything sweet potato over here & so do my kids. Great recipe Gaby, thanks for sharing with us! xxoo

  6. These look fantastic! Great idea to use a peeler for very thin strips of potato – I’ve used a mandolin in the past, but these chips look so much better ;).

  7. Oh gone r the days when sweet potatoes were only dressed with marshmallows!!! Love this recipe and as a rep for NC sweet potatoes may I suggest you submit this or another of your favorite sweet potato recipes into the sweet ‘n healthy recipe contest. Visit http://www.ncsweetpotatoes.com/ for full details.

  8. What a great idea to use a peeler! This is definitely a must try! The contract is color from the sweet potato and parm is perfect!

  9. Wow, these look awesome. I just happen to have a few sweet potatoes! Guess what I’m having for dinner…? Other idea – I’ve been eating sweet potato fries for some months now, baked in the oven. I sprinkle chile powder on them. Perhaps chile powder might add a new dimension to this recipe.

  10. I just came across this and had to come take a look. I love this twist on sweet potato fries! YUM! Definitely going to try them!

  11. Your Chips look wonderful, I can’t wait to try them. I would like to invite you to bring a dish to Full Plate Thursday, the linky is open all week end. Thank you for sharing and have a nice day!

  12. I have made these 3 times since you posted the recipe! My hubby and I are on a low glycemic diet. I love how these are so cruncy and savory. My also love that they aren’t fried. Just yummy sweet potato goodness! I am making the petite frittatas next. Thanks, Gabby!!!!

  13. Can’t wait to try these. I’m with you- sweet potatoes are great! So one more way to eat them is always a plus. I love baking ’em whole, but hadn’t thought of this approach. Thanks, Gaby :)

  14. just made these with purple sweet potatoes from the farmer’s market – they are soooo delicious! thank you for this idea!

  15. These sound/look delicious! I just made some baked sweet potato fries last night with garlic, fresh rosemary, pepper, kosher salt, olive oil and egg white (for crisping) while still maintaining a healthy side item option (3 weight watchers points!)….and they were so good that I posted them on m blog and now I am looking for other fun options!

  16. I tried these last night and they came out soggy and inedible. :( What did I do wrong? Even the burnt ones didn’t crisp up!

  17. Mine came out soggy, too…except for the ones that were burnt. They tasted pretty good and we ate them, but they were not crunchy. Please help!

  18. Mine didn’t crisp up either, except the edges that burned. I used a medium-size sweet potato and a half-sheet pan. I think these need to be a super thin layer. Will try again.

  19. Mine weren’t crisp, either. Yummy flavor, but not the texture I expected. Is there some way to dehydrate them first, or something? Or do I need to use more oil? I’m no master chef, so I don’t know where I went wrong.

  20. I’ll throw my hat in the ring – mine didn’t crisp either. However, I thought the first batch was tasty enough in flavor to make a second batch anyway. I am not a sweet potato fan, but I’d definitely eat them prepared this way. I’d love to know what Gaby did to make hers so crispy.

    1. Hi Katie,

      You might want to try removing the baking sheet half way through the baking process and mixing up the sweet potato chips. Give them a rough toss so they can bake evenly and then put them back into the oven. Thanks!

  21. I’ve tried making sweet potato chips tons of times but they never turn out right. These look perfect! I’ve got to try your recipe!

  22. I’ve tried numerous times to make these. Soggy every time, no matter what I do. I’ve done some tiny batches with lots of space between each ‘strand’ to no avail. Can you just package yours up and send them to me please? hehe I WILL figure this out!

    1. I have the same problem, and after storingthem in a ziplock bag they tured to mush :( any tips?? I wonder if parchement line baking sheet will help with the sticking

      1. yes – I always line the baking sheet with parchment! I mentioned that in the body of the post – but just added it to the actual recipe to help :) And sweet potatoes tend to get soggy when you store them. So I gobble these up the same day I make them!

  23. Same here!! I wanted these to work so bad for a quick easy side but mine were either soggy or burnt!! :(. Let me know if any one comes up with any suggestions.

  24. Me, too! I preheated, I had an over thermometer, I did a single layer and stirred. I am tempted to deep fry.

  25. Pingback: Sweet Potato Day
  26. I’ve baked a lot of veggies in the oven and have found that if I prop the door open with a wooden spoon for the first 5-10 minutes, the veggies turn out crispier. Opening the door a little helps some of the steam release so they won’t be soggy.

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