Baked Japanese Sweet Potato Chips (3 Ingredients)
Japanese sweet potatoes are drier and more chestnut-sweet than the orange kind, and thick rounds baked at high heat show them off best — golden and toasty on the outside, fluffy and creamy inside. Salt sharpens the sweetness; a thread of maple syrup at the end turns them into dessert.
Three ingredients, one toaster oven, no frying. This is the snack that disappears from the baking sheet before it reaches a plate.
Ingredients
- Japanese sweet potatosee substitutions7 oz
- Olive oil1/2 Tbsp
- Saltto taste
Optional
- Maple syrupto taste
Nutrition
per serving🛒 Ingredient notes & substitutions
Japanese sweet potato: The pale-fleshed, purple-skinned kind (satsumaimo / murasaki) — denser, drier and more chestnut-like than orange sweet potatoes. Look for them at Asian groceries, Trader Joe's or well-stocked supermarkets. Orange sweet potatoes work too; they bake up softer and jammier rather than 'fluffy'.
Instructions
Scrub the sweet potato (no need to peel) and slice into 1/4-inch (5 mm) rounds. Soak briefly in water, then pat completely dry with paper towels.
Line a baking sheet with foil and brush it with a little of the olive oil. Arrange the rounds in one layer, brush the tops all over with the rest of the oil, and sprinkle with salt.
Bake in a toaster oven or oven at 400°F (200°C) for 10–12 minutes until golden, then flip and bake about 5 minutes more until the other side takes on color.
Finish with another pinch of salt and, if you like, a drizzle of maple syrup.
Tips
Keep an eye on them near the end — toaster ovens vary a lot, so adjust the time by color, not the clock.
Prefer crispy over creamy? Slice thinner (about 1/8 inch / 3 mm) and they'll crisp up like true chips.
The salt-plus-maple finish is the move: sweet, salty and toasty all at once.