Crispy sweet potato everything bagel chips are a healthy paleo snack ready in 30 minutes. Perfect for picnic lunches and macro-friendly eating.

Ingredients

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Instructions

Step 1

Start by preheating your oven to 350°F (175°C). While that warms, line two rimmed baking sheets with parchment paper. Parchment is your best friend here: it keeps the sweet potato rounds from sticking, promotes even browning, and makes cleanup a breeze. If you have silicone baking mats, those work beautifully too. Avoid wax paper—it cannot handle the heat. The key to perfectly crispy chips is starting with a hot, dry oven. This allows the moisture on the surface of the sweet potatoes to evaporate quickly, creating that crackling texture we all crave. Set your racks in the upper and lower thirds of the oven for even heat circulation.

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Step 2

Gather your ingredients: 2 medium sweet potatoes, 2 tablespoons of olive oil, 3 tablespoons of everything bagel seasoning, and a pinch of flaky sea salt. Scrub the sweet potatoes thoroughly under running water—since you’re keeping the skin on, you want to remove any dirt. You don’t need to peel them; the skin adds texture, color, and extra fiber. Using a mandoline or a sharp chef’s knife, slice the sweet potatoes crosswise into uniform 1/8-inch thick rounds. Why is thickness so important? Slices that are too thick take longer to crisp and can end up chewy; slices that are too thin burn before they get crisp. Aim for a thickness that lets you see the light through the slice when held up. If you have a handheld mandoline, it’s the easiest way to guarantee even slices.

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Step 3

Place the sweet potato slices in a large mixing bowl. Drizzle with olive oil and toss with your hands or a spatula until every round is lightly coated. The oil serves two purposes: it transfers heat efficiently, helping the chips become golden and crunchy, and it acts as the carrier for all those savory spices. But don’t overdo it—you want a light sheen, not a puddle. Excess oil will pool on the parchment and leave you with soggy spots. If you’re watching calories, you can use olive oil spray; just make sure to give the bowl a good toss so every piece gets a kiss of fat. At this stage, you should see the sweet potato slices glistening and slightly translucent at the edges.

Step 4

Now sprinkle the everything bagel seasoning and flaky sea salt over the oiled sweet potatoes. Everything bagel seasoning typically contains sesame seeds, poppy seeds, dried garlic, dried onion, and salt—so go easy on extra salt. Toss gently to distribute the seasoning evenly. You want each slice to have a balanced mix of seeds and spices; nobody wants one chip to taste like garlic and the next to be bland. Use your hands for the most even coating, but be careful not to break the delicate rounds. If you like a bigger crunch, press the seasoning lightly onto both sides of each slice. Let the seasoned slices rest for about 2 minutes—this helps the salt dissolve into the oil and the seeds adhere.

Step 5

Arrange the seasoned sweet potato rounds in a single layer on the prepared baking sheets. Leave a little space between each slice—about 1/2 inch. Overlapping is the quickest way to ruin crispy chips because steam gets trapped between the layers, turning them soggy and limp. If you don’t have enough space, bake in batches rather than cramming. A single layer allows hot air to circulate around each chip, crisping every side evenly. For the most consistent texture, try to keep the thicker and thinner slices on separate trays so you can remove them at different times if needed. Once the trays are full, give them a gentle shake to ensure no slice is stuck to the parchment.

Step 6

Bake the chips for 18 to 22 minutes, rotating the baking sheets halfway through. The exact time will depend on your oven and the thickness of your slices. Around 15 minutes, start checking the edges—they should be turning golden brown and slightly curling up. The sweet potato’s natural sugars intensify and caramelize, giving the chips a sweet-savory depth that perfectly balances the punchy everything bagel seasoning. If you like spicy heat, this is when you could dust on a pinch of cayenne. Remember that oven temperature can vary; trust your senses. The chips are ready when the edges are deep golden and the centers look dry but not scorched.

Step 7

Remove the baking sheets from the oven and let the chips rest for 5 minutes directly on the pan. This is a crucial step—never skip it! The chips continue to crisp as they cool because the moisture wicks out of the tiny pores. If you try to move them immediately, they may still feel soft and could tear. After 5 minutes, use a spatula to transfer the chips to a wire cooling rack if they need extra crisping, or serve straight from the pan. As they cool, you’ll hear a delightful crackle; that’s the sound of success. Once completely cooled, the chips should snap when you bite into them.

Step 8

Serve the chips alongside your favorite dip—hummus, guacamole, or whipped feta are all fantastic options. They’re perfect for picnic lunches, afternoon snack attacks, or as a crunchy topping for soups and salads. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. To revive crispness, pop them back in a 300°F oven for 5 minutes. These sweet potato everything bagel chips are proof that healthy snacking doesn’t have to be boring. Enjoy every crunchy, savory, slightly sweet bite!

For best results

  • Use a mandoline for perfectly uniform slices. The thickness is the single most important factor for even baking. A mandoline with an adjustable dial can give you paper-thin rounds in seconds. If you're slicing by hand, try to steady the potato flat-side down and use a sharp chef’s knife. Aim for no more than 1/8-inch thick; any thicker and you'll end up with soft, chewy chips. Consistent thickness also prevents some chips from burning while others are still undercooked.
  • Don’t forget to dry the sweet potato slices before tossing with oil. Excess moisture on the surface steams the chips rather than crisping them. After washing and slicing, pat the rounds gently with a clean kitchen towel or paper towel. This removes surface moisture and helps the chips get crunchy faster. It also helps the seasoning stick better. For ultra-crispy results, you can even let the slices air-dry for 15 minutes before adding oil.
  • Make your own everything bagel seasoning at home. It’s easy, customizable, and often cheaper than store-bought. Combine 2 tablespoons of sesame seeds, 1 tablespoon each of poppy seeds and dried minced garlic, 1 teaspoon each of dried onion flakes and coarse salt, and a pinch of black pepper. Toast the seeds and flakes in a dry skillet over medium heat for 2 minutes to amplify their nutty flavor. Store in an airtight jar for up to 6 months. Homemade seasoning lets you control the salt level—a game-changer if you’re watching sodium.
  • For extra crispy chips, use the convection bake setting on your oven. The built-in fan circulates hot air continuously, stripping away moisture and browning the chips more evenly. Since convection ovens run hotter and faster, start checking the chips at 15 minutes and reduce the oven temperature by 25°F if needed. If you don't have a convection setting, simply rotate the baking sheets halfway through and keep the oven door closed during baking to maintain a steady temperature.
  • Sweet potatoes vary in beta-carotene and natural sugar content, which means some varieties crisp up better than others. Choose firm, dry-fleshed sweet potatoes like Covington or Jewel varieties. They’re denser and lower in moisture than orange mushy ones, making them ideal for chips. If you only have softer sweet potatoes, pat them extra dry and extend the baking time by a few minutes. Don’t use potato substitutes like yams—they’re starchier and will produce a different texture.
  • Re-crisping leftovers is simple: spread the chips on a baking sheet and warm them in a 300°F oven for 3-5 minutes. Microwaving will turn them chewy and rubbery, so avoid it. Store chips at room temperature in a paper towel-lined airtight container to help absorb humidity. If you live in a humid climate, add a silica gel packet (food-safe) to the container to keep chips crunchy for longer.

Variations

  • Add a spicy kick by tossing the sweet potato chips with 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne, and a pinch of chili flakes along with the everything bagel seasoning. The smoky heat contrasts beautifully with the natural sweetness. If you're serving a crowd, you can also make a creamy dip by blending 3 tablespoons of tahini, 1 tablespoon of lemon juice, a clove of garlic, and water until smooth. Drizzle this garlicky tahini sauce over the chips for a Mediterranean twist.
  • Try an air-fryer version for faster, extra-crispy results. After slicing and seasoning, arrange the sweet potato rounds in a single layer in the air fryer basket. Set the air fryer to 375°F and cook for 10-12 minutes, shaking the basket halfway through. Air fryers circulate heat efficiently, so you might need to work in batches. Spray a light coat of oil inside the basket to prevent sticking. This method cuts the cooking time nearly in half and gives a texture similar to fried chips without the oil.
  • For a sweet-salty treat, swap the everything bagel seasoning for a mixture of ground cinnamon, nutmeg, and a little coconut sugar. These cinnamon-sugar sweet potato chips taste like a healthier version of a bakery treat. Drizzle them with a post-bake honey-lime glaze (2 tablespoons honey, 1 tablespoon lime juice) while they're still warm. They make a lovely dessert side or afternoon snack. To keep it Paleo, use a sugar-free sweetener or extra cinnamon.
  • Make it a mini meal by turning your chips into loaded nachos. Spread the baked chips on a serving platter, top with shredded rotisserie chicken, black beans, crumbled feta or dairy-free cheese, and a dollop of Greek yogurt. Bake at 375°F for 5 minutes to warm the toppings, then finish with avocado slices and fresh cilantro. This elevated version adds protein and makes the chips a substantial lunch or light dinner. For a vegetarian option, use extra black beans and roasted corn.

Nutrition

  • Calories95 kcal
  • Total Fat4g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium280mg
  • Total Carbohydrates14g
  • Dietary Fiber2g
  • Sugars3g
  • Protein1g

Common Questions

Are sweet potato everything bagel chips actually Paleo?
Yes, this recipe is Paleo-friendly when you use a compliant everything bagel seasoning. The traditional blend of sesame seeds, poppy seeds, garlic, and onion is naturally gluten-free and Paleo. Olive oil and sweet potatoes are also Whole30 and Paleo approved. Just double-check that your everything bagel seasoning doesn’t contain added preservatives, sugars, or anti-caking agents. You can easily make your own with the spices listed in the tips above.
Why are my chips not crispy?
Crispy chips require low moisture and high heat. If your chips come out soft, you likely didn’t pat the sweet potatoes dry before baking, sliced them too thick, or overcrowded the baking sheet. Also, remember that chips are actually crispest after they have cooled completely for 5+ minutes. If they still aren’t crisp, return them to the oven for another 5 minutes at 350°F. In the future, use a mandoline for uniform 1/8-inch slices.
Can I use purple sweet potatoes instead of orange?
Absolutely! Purple sweet potatoes are slightly denser and less sweet, and they make a gorgeous deep purple chip with a different antioxidant profile. Bake time may be slightly longer because purple varieties tend to be firmer. Keep an eye on the edges and test one chip after the minimum baking time. The everything bagel seasoning will still shine against the vibrant purple color, making your chips Instagram-worthy.
How long do homemade sweet potato chips last?
Stored in an airtight container at room temperature, they will stay crunchy for up to 3 days. To be safe, line the container with a paper towel to absorb any moisture. If you live in a humid climate, they might soften faster. You can always re-crisp them in a 300°F oven for 5 minutes. Avoid refrigerating chips—the cold air makes them stale. Freezing is not recommended as the texture degrades.
Can I make these in advance for a party?
Yes, you can bake them 1-2 days ahead. After cooling completely, store them in an airtight container with a silica gel packet if you have one. For a party, you can also arrange them on a platter and leave them out for a few hours. To refresh them just before serving, spread on a baking sheet and warm for 3-5 minutes at 300°F. Add any dips at the last minute so nobody gets a soggy chip.
What can I serve with sweet potato everything bagel chips?
These chips are incredibly versatile. They shine alongside a creamy hummus, guacamole, pico de gallo, or a chive Greek yogurt dip. They also make a delicious crumble topping for salads, soups, or casseroles. For a high-protein picnic, pair them with grilled chicken skewers and a Greek salad. Their sweet-savory seasoning pairs well with both Asian- and Southwest-inspired dishes.