Orange Sweet Potato Baked Chips

Susan Cutler


Sweet potatoes contain more beta-carotene than carrots plus vitamin C and fiber. In contrast, true yams have no beta-carotene.

I found this on the Internet but, I honestly do not remember from where. I do remember, however, I couldn't resist because of my love for orange flavor Combining the orange with sweet potatoes--now that makes me happy!

★★★★★ 1 vote
20 Min


medium sweet potato (about 8 ounces), scrubbed
2 Tbsp
olive oil
1 tsp
orange zest
1/4 tsp
freshly ground pepper
1 tsp


1Heat the oven to 325°F and arrange a rack in the middle.

Slice the sweet potato into very thin rounds using a mandoline slicer.

Mix together olive oil and orange zest in a small bowl. Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with thyme, salt and freshly ground pepper. For one medium sweet potato you will need two-three baking sheets.

Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 20 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet.

About this Recipe

Course/Dish: Chips
Other Tags: Quick & Easy, Healthy