Healthy, homemade, Baked Purple Sweet Potato Chips! Look at these colorful beauties! They’re so easy to prepare and crispy to eat. Using only a few spices and olive oil, these purple tubers are the ultimate gluten-free snack!

Only a few spices are used in this Baked Purple Sweet Potato Chips recipe: Kosher salt and cayenne pepper. How easy is that?

I prefer to use a mandolin to slice these purple sweet potatoes evenly. It’s also so much faster!

What Are Purple Sweet Potatoes?

Purple sweet potatoes are root vegetables. The potatoes have points on both ends and are members of the Ipomoea genus, just like other sweet potatoes (yams are of the genus Dioscorea). There are two main varieties—Okinawa (white skin) and Stokes (purple skin)—though they share the characteristic of having a deep purple flesh.

Purple sweet potatoes are high in Vitamin C and anthocyanin, the type of flavonoid (a class of compounds with antioxidant effects) that provides many plants, such as cherries, grapes, and strawberries, with their natural red, purple, and blue coloring. These purple sweet potatoes are easy to prepare and cook, especially when roasted!

How to Make Baked Purple Sweet Potato Chips:

Preheat the oven to 350 degrees and position the rack in the middle of the oven.
Using a mandolin or a sharp knife, slice the sweet potatoes very thinly (keep the skins on!). Make sure the slices are uniform.
Toss the potato slices with the olive oil and sprinkle with salt and cayenne pepper. Lay out the potato slices in a single layer on a large baking sheet. Try not to overlap the slices. Bake for 20 to 25 minutes, checking halfway and flipping the potatoes to the other side. Cook longer if the potatoes are not golden-brown around the edges.
Remove from the oven and let stand for about 10 minutes to finish crisping up. Serve immediately!

Gluten-free and so healthy for you, these Baked Purple Sweet Potato Chips are the ultimate crispy snack to satisfy all of your mid-day cravings!

TIPS & TRICKS:

Look for purple sweet potatoes that are firm. Avoid any with soft or brown spots, sprouts, or wrinkled skin.
I recommend using a mandolin to slice the potatoes. It’s so much easier and will make the slices more uniform than using a knife.
Sweet potatoes, in general, do not store as well as regular potatoes. You can keep them at room temperature for about a week.

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