Recipe of the Week: Sweet Potato “Tortilla” Chips

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Sweet Potato “Tortilla” Chips




  • sweet potato
  • coconut oil



·         Preheat oven to 325

·         Either using a knife or a mandolin (I have the handheld oxo mandolin and use the middle width) slice the sweet potato into thin slices

·         Coat with oil

·         Place in a single layer on a baking sheet (I use parchment paper)

·         Bake for 40-45 minutes turning halfway through the cooking time


  • The thinner the slices are the greater the risk of burning, especially on the edges
  • The more evenly coated with oil, the better (I put them in my hand and rubbed them to get a good coating)
  • As you get to the 40 minute mark, check them regularly for burning
  • If you wanted to make them crispier, you could end with a minute or two under the broiler but be careful if you use parchment paper
  • You could also use olive oil or grapeseed oil to coat the slices.


Trial and error at home