Preheat the oven to 400°F. Line two large rimmed baking sheets with parchment paper.

Stir together salt, pepper, onion granules, garlic granules, cumin, chili powder and paprika in a small bowl.

Place potatoes in a large bowl. Pour olive oil over potatoes and use hands to mix well. Add spice mix and toss to combine, ensuring slices are evenly coated.

Arrange slices in a single layer on the prepared baking sheets. Bake until edges are crisp and centers are tender, 20 to 30 minutes, flipping chips halfway through. For more browning or crisper chips, continue baking, checking every 2 minutes to ensure chips aren’t burning. Finished chips will range from crisp to chewy, depending on thickness of the slices. Let chips cool completely before serving or storing in an airtight container.

Nutritional Information:


  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon onion granules
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1/4 teaspoon paprika
  • 2 medium sweet potatoes, peeled and cut into 1/8-inch-thick rounds, as thin and even as possible
  • 1 tablespoon olive oil

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