These vegan sweet potato chips/fries are so easy to make! They are great on their own as a little snack or for lunch, or make them as a side dish for your burgers, BBQ and sandwiches!
I make those chippies quite regularly because they’re so easy to make, are nutritious (sweet potatoes are rich in vitamin A!), and are a great alternative to potato chips.
I’ve made them so many times now that I know a few tricks to make them even yummier! Also, later on, I’ll give you a few variations you can try for more flavour!
Ingredients
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- Sweet potatoes
- oil
- salt
This is all you need. And I wouldn’t recommend leaving out the oil (your body will need it to absorb all those fat-soluble vitamins!) or salt. But you can choose how much you want to use!
I never measure how much oil or salt I’m using. Because I’ve made them so many times, I just roughly know how much I need. So the quantities in this recipe are more to give you an idea. Feel free to change them!
Oil: I prefer using coconut or olive oil. I make sure all the chips are covered. If you use more oil, they usually get crunchier too.
A tip here: if you use a silicone baking mat (like the one in the picture), you may find that you need less oil because it doesn’t soak it up like baking paper does.
Salt: I use Himalayan pink salt, but any rock or sea salt will do. The salt enhances the flavours of these vegan sweet potato chips and brings out the sweetness!
How to make vegan sweet potato chips
Step One: Preheat the oven to 180°C/350°F and line a baking tray with baking paper or a silicone baking mat.
Step Two: Peel sweet potatoes. Cut them into chips – how you do it, depends a bit on the size of the potatoes. There are no rules on how to cut, the most important is: the chips should all have about the same thickness so they can bake evenly.
I usually cut the sweet potato in half, if it’s large. That gives me the length of my chips. I cut the halves lengthwise and then lengthwise again to get about 1cm/ a third of an inch thick chips (see picture).
Step Three: Place sweet potato chips in a bowl and add oil. Stir and make sure all of them are coated.
Step Four: Two options: add the salt while the chips are in the bowl, or sprinkle it over them once they’re on the baking tray. You normally need more salt than you think. I make sure I can almost see a thin layer of salt on the top. Spread the vegan sweet potato chips evenly over the tray, making sure they’re not overlapping.
Step Five: Bake for 20 minutes. The baking time can vary a lot! It depends on how thick you cut your chips, on the freshness of the sweet potatoes and on how you like your chips in general!
I always set my timer to 20 minutes. Then I stick a fork into one of the chips to see how soft they are. I like mine to be cooked but still firm (which usually takes around 20 – 25 minutes).
If you like softer chips, then leave the chips for another 10 minutes (so about 30-35 minutes).
If you like them crunchy, then bake them for up to 40 – 45 minutes. Just keep an eye out, so you don’t burn them. (But keep in mind, baked sweet potato chips won’t really get crunchy-crunchy like normal potatoes.)
Step Six: Enjoy as a meal or as a side dish for your burgers, sandwiches or BBQ! I love dipping my chips in my homemade vegan garlic aioli! It tastes sooo good together!
Variations
Chilli Lime: I just love the chilli and lime combination! First, you have that slight sour taste of lime and the sweetness of the sweet potato in your mouth. And just at the end, the chilli kicks in. Delish!
When you coat the chips with the oil (Step 3), add 2 tablespoons of lime juice and 1-2 teaspoons of chilli flakes.
Cajun: In Step 3, add up to 1 tablespoon cajun spice for spicy chippies.
Rosemary: strip 2 sprigs of rosemary and add the leaves to the bowl (step 3). You can chop the leaves into smaller pieces too if you like. When you spread the sweet potato chips over the tray, you can also place the 2 leftover stems of rosemary in between them. Remove them after baking.
My Top Tip
It sometimes helps to soak the chips in water for 30 minutes to an hour. They’ll come out a bit nicer and crunchier.
So after you’ve cut the sweet potatoes into chips, let them soak in a bowl. Then drain and add oil and salt.
📖 Recipe
Ingredients
- 600g / 1.3 lbs sweet potatoes approx. 2 medium or 1 large
- 2 tbsp olive oil or oil of choice
- 1-2 tsp salt to taste
Instructions
- Preheat oven to 180°C/350°F and line a baking tray with baking paper or a silicone baking mat.
- Peel sweet potatoes. Cut them into chips.
- Place sweet potato chips in a bowl and add oil. Stir and make sure all of them are coated.
- Two options: add the salt while the chips are in the bowl, or sprinkle it over them once they’re on the baking tray. You normally need more salt than you think. I make sure I can almost see a thin layer of salt on the top. Spread the vegan sweet potato chips evenly over the tray, making sure they’re not overlapping.
- Bake for 20 minutes. The baking time can vary a lot! It depends on how thick you cut your chips, on the freshness of the sweet potatoes and on how you like your chips in general!If you like softer chips, then leave the chips for another 10 minutes (so about 30-35 minutes). If you like them crunchy, then bake them for up to 40– 45 minutes. Just keep an eye out, so you don’t burn them.
- Enjoy as a meal or as a side dish for your burgers, sandwiches or BBQ!
