Sweet Potato Crisps


Preparation info

  • Difficulty


  • Makes 2 trays for



Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

If you like, you can, of course, deep-fry these crisps rather than bake them in the oven. In that case, it is best to deep-fry them twice to make them extra crispy.


  • 500 g (1 lb 2 oz) sweet potatoes
  • A little olive oil
  • Sea salt
  • Cayenne pepper or paprika powder to taste


Preheat the oven to 175°C, fan-forced (330°F/Gas mark 4-5) and line 2 trays with baking paper. Peel the sweet potatoes. Halve them, if they are large, and slice them very thinly using a mandolin or a very sharp knife.

Brush the trays with a little olive oil; alternatively, and even better, spray with olive oil, as it is better to use as little oil as possible to get the crisps really crunchy. Arrange the sweet potato slices on the baking trays, being careful to avoid any overlap. Brush or spray the sweet potato slices with a little olive oil and season with sea salt and cayenne pepper or paprika.

Bake the crisps for 15–20 minutes per tray, depending on thickness. Bake the trays separately. During baking, open the oven door a few times to allow steam to escape. This will give the crisps maximum crunch. Be careful not to burn the crisps.