Irresistible Sweet Potato Chips Recipe with Curry Salt

Name: Irresistible Sweet Potato Chips Recipe with Curry Salt
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium-sized sweet potatoes, peeled or unpeeled; 2 tablespoons olive oil (extra virgin preferred); 1 teaspoon curry powder; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper (optional); 1/4 teaspoon garlic powder (optional)

Posted on November 9, 2025

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Introduction

The crunch of perfectly baked sweet potato chips paired with the bold, aromatic flavors of curry salt—it’s a snack that’s impossible to resist! Honestly, the first time I made these, I couldn’t believe how easy it was to turn humble sweet potatoes into something so addictive. The combination of sweet, earthy potatoes and the warm, slightly spicy kick of curry is a total game-changer.

I stumbled upon this recipe during a lazy Sunday afternoon when I wanted something healthy yet satisfying to snack on. Store-bought chips weren’t cutting it, and I figured, why not try making my own? After tweaking the seasoning a few times (you know that feeling when it’s almost perfect but missing something?), I landed on the curry salt blend, and let me tell you—it’s magic.

These sweet potato chips are not only delicious, but they’re also packed with nutrients, making them a guilt-free pleasure. Whether you need a snack for movie night, a crunchy bite for your lunchbox, or a fun appetizer for entertaining, this recipe checks all the boxes. Trust me, once you try it, you’ll want to make these again and again!

Why You’ll Love This Recipe

Healthy and Delicious: These chips are baked, not fried, and sweet potatoes are naturally loaded with vitamins and fiber.
Easy to Make: With just a few ingredients and minimal prep time, you’ll have a batch ready in no time.
Unique Flavor Twist: The curry salt takes these chips to a whole new level. It’s warm, savory, and just a touch spicy.
Family-Friendly: Kids and adults alike love them! They’re perfect for picky eaters or anyone looking for a healthier snack.
Customizable: You can tweak the seasoning to match your taste preferences or experiment with other spices.
No Fancy Equipment: All you need is a sharp knife, a baking sheet, and an oven—no air fryer or dehydrator required.

What sets this recipe apart is the curry salt blend—it’s not overpowering but adds a depth of flavor that makes these chips unforgettable. Plus, the crispy yet tender texture of the sweet potatoes will have you reaching for more every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors and a satisfying crunch. Here’s what you’ll need:

Sweet Potatoes: 2 medium-sized sweet potatoes, peeled or unpeeled (your choice). Look for firm, evenly shaped potatoes for easier slicing.
Olive Oil: 2 tablespoons (extra virgin preferred). Adds richness and helps the chips crisp up.
Curry Powder: 1 teaspoon. Choose a mild or spicy blend depending on your heat preference.
Sea Salt: 1/2 teaspoon. Enhances the natural sweetness of the potatoes.
Black Pepper: 1/4 teaspoon (optional). For a subtle kick.
Garlic Powder: 1/4 teaspoon (optional). Adds a savory note.

If you’re feeling adventurous, you can swap out the curry powder for smoked paprika or chili powder for a different flavor profile. For a vegan option, make sure your curry blend doesn’t contain any dairy-based additives.

Equipment Needed

Sharp Knife: For slicing the sweet potatoes thinly and evenly.
Mandoline: Optional but highly recommended for perfectly uniform slices.
Mixing Bowl: To toss the sweet potato slices with oil and seasonings.
Baking Sheet: A large, flat sheet to ensure even cooking.
Parchment Paper: Helps prevent sticking and makes cleanup easier.

If you don’t have a mandoline, don’t worry! A sharp knife works just fine—you might just need a bit more patience. For budget-friendly options, you can find affordable baking sheets and mandolines at your local kitchen store or online.

Preparation Method

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. Peel them if desired, then slice them into thin rounds (about 1/8-inch thick) using a sharp knife or mandoline.
Place the slices in a large mixing bowl. Drizzle with olive oil, then sprinkle the curry powder, sea salt, black pepper, and garlic powder over the top.
Toss until each slice is evenly coated with the oil and seasoning.
Arrange the slices in a single layer on the prepared baking sheet. Be sure not to overlap them—this helps them crisp up evenly.
Bake for 20 minutes, then flip the slices over. Bake for an additional 10-15 minutes, or until the edges are golden and crispy.
Remove from the oven and let cool for 5 minutes before serving. Sprinkle a pinch of extra curry salt on top if desired.

Pro tip: Keep an eye on the chips during the last few minutes of baking—they can go from perfectly crispy to burnt pretty quickly! If some are thinner than others, remove those first and let the thicker ones bake a bit longer.

Cooking Tips & Techniques

Slice Evenly: Uniform slices ensure even cooking. If you don’t have a mandoline, take your time to cut carefully with a knife.
Don’t Skimp on the Oil: A light coating of olive oil is essential for that irresistible crunch.
Space Them Out: Overlapping slices will steam instead of crisp—use multiple baking sheets if needed.
Season Generously: The curry salt is the star of this recipe, so don’t be shy with it.
Watch Closely: Baking times may vary depending on your oven and the thickness of the slices. Check frequently to avoid burning.

If you’ve ever had trouble getting homemade chips crispy, the key is patience. Bake them low and slow, and flip them halfway through for even cooking.

Variations & Adaptations

Spicy Kick: Add a pinch of cayenne pepper to the curry salt for extra heat.
Herby Delight: Swap curry powder for Italian seasoning or dried rosemary for a completely different flavor profile.
Gluten-Free: This recipe is naturally gluten-free, but double-check your curry powder to ensure it’s safe.
Air Fryer Option: Cook at 350°F (175°C) for 10-12 minutes, flipping halfway through.

My personal favorite variation? Sprinkle a little grated Parmesan cheese on top right after baking—it’s a cheesy, savory twist that takes these chips to another level!

Serving & Storage Suggestions

Serve these sweet potato chips warm, straight out of the oven, for maximum crunch. Pair them with a tangy yogurt dip or serve alongside your favorite sandwiches or wraps for a complete meal.

Got leftovers? Store them in an airtight container at room temperature for up to 2 days. To refresh their crispiness, pop them back in a 300°F (150°C) oven for a few minutes before serving.

If you want to make a big batch, you can freeze the chips after baking. When ready to eat, reheat them directly from frozen in the oven for about 10 minutes at 350°F (175°C).

Nutritional Information & Benefits

Sweet potatoes are a great source of fiber, vitamin A, and antioxidants, making these chips a healthier alternative to regular potato chips. Plus, they’re baked, not fried, which means less oil and fewer calories.

Each serving of these chips (about 1 cup) contains roughly:

Calories: 150
Fat: 5g
Carbohydrates: 22g
Fiber: 4g
Vitamin A: 120% of your daily needs

If you’re watching your sodium intake, feel free to reduce the amount of salt in the seasoning blend. These chips are also vegan and gluten-free, making them perfect for a variety of dietary needs.

Conclusion

There’s just something magical about homemade sweet potato chips with curry salt. They’re crunchy, flavorful, and oh-so-satisfying. Whether you’re cooking for yourself or sharing them at a party, this recipe is guaranteed to be a hit.

Don’t be afraid to get creative with the seasoning or try out different cooking methods—it’s all about finding what works best for you. I love making these chips because they’re not only delicious but also a reminder of how simple ingredients can create something truly special.

Give this recipe a try, and let me know in the comments how it turned out for you. Did you make any fun variations? Share your ideas—I’d love to hear them! Happy baking, and enjoy every crunchy bite.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While sweet potatoes are ideal for their natural sweetness, you can try this recipe with russet or Yukon gold potatoes for a different flavor.

What’s the best way to get crispy chips?

Thin, even slices and a light coat of oil are key. Also, make sure the slices don’t overlap on the baking sheet.

Can I make these chips ahead of time?

Yes! Store them in an airtight container for up to 2 days and refresh them in the oven before serving.

What dip pairs well with these chips?

A tangy yogurt or sour cream dip works beautifully, or try a mango chutney for a fun, tropical twist.

Is this recipe suitable for vegans?

Yes, it’s completely vegan! Just double-check your curry powder to ensure it’s free from dairy-based additives.

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