Homemade baked sweet potato chips might sound simple, but this recipe builds on that delicious base with several dairy-free seasoning options and a creamy date caramel dip for serving. And did I mention that everything is plant-based, vegan, school safe, and allergy friendly too?
Baked Sweet Potato Chips with 5 Seasoning Options + Date Caramel Dip
Several years ago, my friend Hannah created this recipe for a free Snack eCookbook that we put together. Today, I’m updating it with nutrition facts, more options, and some additional tips via the following FAQs.
Can I Peel the Sweet Potatoes?
You can! Hannah just thinks these baked sweet potato chips are more satisfying with the skins on. She also likes that the skins add fiber and micronutrients like potassium, iron, and folate. But if you prefer just the flesh, go ahead and peel them.
Can I Use Other Tubers?
You definitely can. Sweet potatoes and yams make excellent chips, but you can mix in other types of potatoes, parsnips, carrots, or other firm vegetables. The baking time might vary a little if you swap in other vegetables, so keep a close eye.
What Dairy-Free Yogurt Do You Recommend for the Date Caramel Dip?
Hannah uses one single-serve container of So Delicious Vanilla Coconut Milk Yogurt. The coconut flavor melds well with the dates and vanilla. Most single-serves are 5.3 ounces, which is about 2/3 cup.
Is there a Good Substitute for the Yogurt Alternative?
We actually have a Date Caramel Sauce Recipe up with a different option. Instead of yogurt, it uses 2/3 cup dairy-free milk alternative. Since it is thinner, you might not need any soaking liquid.
Special Diet Notes: Baked Sweet Potato Chips & Date Caramel Dip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, optionally paleo, and generally top food allergy friendly.
- 2 medium sweet potatoes (orange, purple, yellow, or a combination)
- 1 tablespoon olive oil
- ¼ to ½ teaspoon coarse sea salt
- Optional seasonings (see below)
- Date Caramel Dip, for serving (optional; see below)
- Preheat your oven to 375ºF and arrange the racks so that they're all more or less centered. Line two or three baking sheets with parchment paper.
- Thoroughly scrub the potatoes but don't peel them. Use a mandolin to slice the potatoes as thinly and evenly as possible; 1 mm is ideal. You can also use a very sharp knife, but it's much more difficult to keep the slices consistent.
- Arrange the potato slices on your baking sheets in one even layer. Brush them lightly with the olive oil and then sprinkle them evenly with salt and your additional seasonings, if using. Bake no more than two sheets at once to ensure more uniform cooking across all the chips.
- Bake for 25 to 30 minutes, flipping once around the 15-minute mark, until the edges are crisp and golden brown.
- Store the chips in an airtight container at room temperature for up to 1 week. Optionally serve with the Date Caramel Dip.
Gingerbread Seasoning: 1 tablespoon sugar + ½ teaspoon ground ginger + ¼ teaspoon ground cinnamon + ⅛ teaspoon ground nutmeg
Citrus Sunshine Seasoning: 1 tablespoon sugar + 1 teaspoon orange zest + 1 teaspoon lemon zest
Sweet & Spicy Seasoning: 1 tablespoon sugar + ¼ teaspoon ground black pepper + ¼ teaspoon cayenne pepper
Dairy-Free Date Caramel Dip Recipe: Place 1 cup pitted medjool dates in a bowl and cover with hot water. Let soak for 30 minutes. Drain the dates, but reserve the soaking liquid. Put the dates, 5 to 6 ounces vanilla dairy-free yogurt, 1 teaspoon vanilla extract, and ¼ teaspoon salt in your blender or food processer. Puree, pausing to scrape down the sides of the container as needed, and slowly drizzle in ¼ cup of the reserved soaking liquid. Blend until perfectly smooth, adding another tablespoon or two of the soaking liquid if needed. Best served chilled. Store it in an air-tight container in the fridge for up to 1 week. Makes about 2 cups.
More Dairy-Free Dip Recipes for Chips