These crispy baked sweet potato chips are a healthier, homemade alternative to store-bought snacks, packed with flavor and crunch. Thinly sliced and seasoned to perfection, they bake up golden and crisp in the oven without the need for deep frying. Paired with a creamy, zesty Mexi-Ranch dipping sauce, this easy recipe is perfect for snacking, game day, or a fun side dish. If you’re looking for a simple way to enjoy sweet potatoes, these chips are a must-try.
Prepare the Dip: In a small bowl, mix the sour cream with the Mexi-Ranch seasoning until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Preheat your oven to 300°F. Line several baking sheets with parchment paper.
Using a mandolin slicer (preferred for even thickness), slice the sweet potatoes into very thin rounds. If using a knife, slice as thinly and evenly as possible.
Lay the slices in a single layer on the prepared baking sheets, making sure they don’t overlap. Lightly spray with cooking oil. Sprinkle one side with SPG Trio seasoning.
Bake for 25–30 minutes, or until the chips are crisp and lightly golden around the edges. They can burn quickly so keep an eye on them at 20 minutes and remove before they start to dry up, they will crisp as they cool.
Remove from the oven and let the chips cool on the baking sheets for about 5 minutes. This helps them crisp up further. If any chips are still soft in the center, return them to the oven for an additional 5 minutes.
Serve with the chilled Mexi-Ranch dip and enjoy a crunchy, flavorful snack! Yum Yum Get Ya Sum!®
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