Baked Sweet Potato Chips with Tomato Salsa

Crispy on the outside and soft on the inside. Easy to make and healthy oven baked sweet potato chips with chunky tomato salsa.


Prep Time: 10 mins
Cook Time: 20 mins
Yields: 4


  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1-2 teaspoons taco seasonings
  • fresh cilantro, for garnishing
  • For the Tomato Salsa:
  • 1 cup diced tomatoes
  • 1 small white onion, finely chopped
  • 2 tablespoons tomato paste
  • 1 chipotle pepper, diced
  • 1 jalapeño pepper, diced
  • 1-2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • salt and pepper, to taste


  1. Preheat oven to 200°C and line a baking tray with parchment paper. Peel and cut sweet potatoes into a desired chip shape. Place potatoes in large mixing bowl with oil and taco seasonings and toss until evenly coated. Arrange potato chips on the prepared baking tray and bake for 20 minutes or until crispy brown and tender.
  2. Make the salsa. Place all the ingredients into a food processor and pulse a few times until smooth but still some chunks remain. Serve sweet potato chips warm garnished with fresh cilantro and tomato salsa.

Nutrition Facts

Per serving: 223 KCALS | 4G FAT | 0.6G SAT FAT | 45G CARBS | 4.6G SUGAR | 6.8G FIBRE | 3.5G PROTEIN

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