If you're a lover of sweet potato chips, then these chips are for you! They're a healthier alternative to regular potato chips, and they're surprisingly good. We are big fans, but we know that store-bought chips are never the best option. Here are the directions for making homemade baked sweet potato chips that are healthier (they have much less fat than fried chips and they’re low in saturated fat) and tastier than store-bought!

Ingredient list:

• 2 Cups Sweet Potatoes (Peeled & Sliced)
• 2 tablespoon Olive Oil
• ½ teaspoon Salt
• ½ teaspoon Paprika Powder
• ½ teaspoon Garlic Powder
• ½ teaspoon Chili Powder
• ½ teaspoon Dried Rosemary
• ½ teaspoon Black Pepper

How to make baked sweet potato chips (step by step directions):

• Preheat the oven to 400.
• Peel and slice the sweet potatoes (very thinly) with a slicer or a mandoline.

• Put the slices of sweet potatoes in a large bowl.
• Add olive oil and toss well.
• Add all spices and mix well with your hands so that each chip should be coated well.

• Line a baking tray with foil paper.
• Place sweet potatoes on foil paper and make sure they don’t overlap.

• Bake for 12-14 minutes until crisp and slightly brown. After 9-10 minutes, remove the tray from oven and flip all the chips. Again bake approximately 2-3 minutes.

• Let them cool for at least 5 minutes to make them crispy.

Tips to get the best sweet potato chips:

1. Make sure to scrub the sweet potato clean before slicing it. This will get rid of any dirt or pesticides.
2. You'll want to slice the sweet potato to about ¼" thickness. If the chips are too thick, they'll take much longer to cook. Use a slicer - or even better, a mandoline - to get an even thickness
3. Slice the sweet potato to resemble a "julienne" cut, which will help the chips cook faster and stay crispy.
4. You can customize the taste to your liking. Try popular options such as garlic, brown sugar, paprika powder or chili powder

How to store your leftover chips:

You can store your sweet potato chips in a really airtight container and they will last for a few days: make sure they are entirely cool and dry before. Vacuum sealing them is an even better way.