These Baked Parmesan Sweet Potato Chips are an easy and a perfect side dish that taste super yum and are the perfect combination of a little sweetness and saltiness.
If you love cooking with sweet potatoes, (I love them 🧡 ), you might like our Air Fryer Tempura Broccolini and Sweet Potato recipe.
Why You’ll Love This Recipe
Turn a humble sweet potato into an irresistible treat that you won’t be able to get enough of and make something rather decadent with it.
Super simple ingredients – salt, oil, a little sprinkle of parmesan and potatoes.
Recipe Ingredients
You’ll need the following ingredients to make this amazing Parmesan Sweet Potato Chips
Sweet potato – around 400 gms
Olive oil – normal or extra virgin olive oil
Parmesan – fresh is best and finely grated
Salt – I used Celtic salt but flakey sea salt or pink Himalayan would be great. (and of course cracked black pepper is awesome)
How to make Baked Parmesan Sweet Potato Chips STEP BY STEP
STEP 1. Using a potato peeler remove the skin from your sweet potato and slice into even discs.
STEP 2. Soak in water for half an hour, then dry between two tea towels.
STEP 3. Place on a tray with baking paper and sprinkle with sea salt and bake for 15-20 minutes keeping an eye on them.
STEP 4. Flip the sweet potato discs and then return to the oven for another 10-15 minutes. Sprinkle with finely grated fresh parmesan cheese and bake for another 5-10 minutes. Keep an eye on them as the parmesan can burn quickly if the oven is a little hot.
Recipe Tips
- Try to keep the sliced sweet potato discs thin and fairly even in width. If they are a little on the thin side they may not crisp up in the middle of the tray, but the outside ones will definitely have a lovely crispy coating and crunch.
- If you can allow the chips have their space on the baking sheet! They need to be in a single layer or as evenly as you can lay them out for even cooking.
- WARNING: While we love crispy parmesan, it doesn’t take much to make it burn.
- Baking time will vary especially if your oven is a little on the hotter side. Different varieties of sweet potatoes may need a little longer or less cooking time.
Storage and Reheating
It’s probably best to eat these sweet potato babies as quickly as possible. I doubt they will last that long anyways!
If you’ve made a large batch and have some leftover you can re-heat in the oven again. Just keep an eye on them as they can burn easily if not watched.
Additions and Substitutions
Add a teaspoon of garlic powder and sprinkle in when you are coating the sweet potatoes with the olive oil. Turns into a savory garlic treat.
Sprinkle fresh coriander and drizzle with some hummus or Greek yogurt for a dip like snack.
Frequently Asked Q’s
Are these sweet potato chips vegan-friendly?
Turn your dish into a vegan masterpiece by ditching the Parmesan cheese! Sprinkle some nutritional yeast for an extra pop of flavor if you’re feeling adventurous!
Can I use this Baked Parmesan Sweet Potato Chips recipe on other types of potatoes?
Feel free to try with normal potatoes. The key is to making this an awesome dish is to keep an eye on the cooking time as different varieties of potatoes may need longer in the oven.
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Recipe Card
Turn your simple sweet potato into an irresistible snack with only 3 ingredients
- 400 gm sweet potato
- ½ cup finely grated fresh parmesan
- 3 tbsp olive oil
- salt
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Pre heat the oven at 180 degrees Celsius or 350 Fahrenheit.
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Peel the sweet potato and slice thinly. If you have a food processor this will make the process super easy.
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Soak the chips in water for half and hour, strain and dry between two tea towels. (You can omit this step if you are running short on time).
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Pop into a bowl, drizzle with olive oil and toss.
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Transfer onto a sheet tray covered with parchment paper and sprinkle with salt.
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Bake for Bake for 15 minutes then rotate then flip the chips. Bake another 10-15 minutes. Sprinkle with finely grated parmesan and cook for another 10 minutes or until you like the look and crispiness of the chips.
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If you love them super salty sprinkle with some more salt.
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