Japanese Sweet Potato Chips

japanese sweet potato chips


When I saw this at the fruit store, I just had to buy it. I didn’t know what I’d do with it, but it was really funny looking, and I had to have it. I picked the longest one in the basket and decided to figure something to make out of it when I got home. It’s a Japanese Sweet Potato. The outside is red, the inside is white. It has less moisture than the orange sweet potato that you’re used to, and I’m pretty sure that they’re not even related.

And then it hit me! Potato chips. I would make a perfect crunchy and crispy – baked – chip with it. It was just long enough to make a lot of chips, enough for me and a friend to munch on all night.

I also got to use my mandolin – bonus! If you don’t have one, you can use a vegetable peeler. I’m not sure I’d be able to get the slices thin enough with a knife, but maybe your knife skills are better than mine are.


  • Japanese sweet potato, cut into very thin circles.
  • Olive oil
  • Salt
  • Pepper



1. Preheat oven to 450 degrees.

2. Arrange potato slices on parchment lined baking sheet (or place a silicon mat on it) in one layer. Sprinkle with oil, salt, and pepper.

3. Roast for 7 minutes. Flip over each slice, and roast for another 10 minutes, until crispy and golden (see picture on top).

This would probably work with yams and russet potatoes, too. Try it and let us know how it goes!