Skip the snack aisle and reach for these oven-baked sweet potato truffle chips instead! You can make crispy, healthier versions of store-bought chips at home in less than 30 minutes. These elevated sweet potato chips are coated in Natureul’s rich, savory truffle sauce and a simple dusting of salt and pepper to let the rich superfood flavors shine through.
Natureul Truffle Sauce is the easiest way to liven up any snack! Made with black truffles from Slovenia, this sauce is the ultimate savory addition to transform any dish into a culinary delight. It’s also free from artificial flavors and GMOs–it’s a win-win.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes
- 1 ½ pounds sweet potatoes
- ⅓ cup olive or avocado oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Natureul Truffle Sauce
- Preheat your oven to 375℉ and line 2 baking sheets with parchment paper or silicone baking mats.
- Thoroughly wash and dry the sweet potatoes, then peel with a paring knife or vegetable peeler.
- Using a mandolin or a sharp knife, slice the sweet potatoes crosswise into uniform disks, about 1/16th of an inch thick.
- Toss the sliced sweet potatoes in oil, truffle sauce, salt, and pepper, making sure the slices are evenly coated, and arrange the rounds in a single layer on the baking sheets. Be sure not to crowd the slices.
- Bake for 7-10 minutes, then flip the sweet potatoes to the other side using tongs or a wide, flat spatula. Bake for 5-7 more minutes or until golden.
- Remove from the oven and allow them to cool for at least five minutes. Serve alone or with a dipping sauce (like our truffle hummus recipe!).
How to Store Baked Sweet Potato Truffle Chips
To store the baked sweet potato truffle chips, allow them to cool completely and then transfer them to an airtight container. Store at room temperature in a cool, dry place out of direct sunlight for 5-7 days.
It’s not recommended to refrigerate or freeze baked sweet potato chips, as the texture will change significantly once thawed. Stick to eating them within a week for freshest results.
Tips for Making Baked Sweet Potato Truffle Chips
Choose the right sweet potatoes. The best sweet potatoes for chips will be oblong, smooth, and without any sprouts or blemishes. They should be the same width all the way around (or at least most of the way. You’ll need to slice off the ends where the sweet potato gets more narrow.
Use the right tools. A mandolin or similar slicing tool can help you churn out the most precise, uniform slices in a quick manor. The more uniform the slices, the more uniform the baking.
Keep an eye on the first batch. You’ll need to monitor the first batch of sweet potato chips while they’re in the oven–otherwise, you run the risk of burning them. Supervising them closely will allow you to make tweaks to the cooking time and temperature, or even pull them to prevent burning, if necessary.