God, I love Terra chips. They’re the perfect snack—great for picnics, delicious with hummus, and a lighter option than many standard potato chips. Even better: you can make a fresh batch at home that tastes incredible warm from the pan. This recipe for homemade SWEET POTATO CHIPS is simple, flexible, and far more satisfying than anything prepackaged.

The idea came after I finally got a mandoline and wanted to slice everything in sight. I picked up a few varieties of sweet potatoes and experimented—jewel, purple, and hannah were my picks because the range of color makes the finished chips look beautiful and gives that classic Terra chip vibe.

How to Make These Sweet Potato Chips

These chips use only three core ingredients (sweet potatoes, oil, and salt), so they’re easy to scale and customize. Slice thin, fry until lightly golden, blot, and season. The result: crisp, tasty chips that are best eaten immediately.

Recipe Overview

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

3 large sweet potatoes, very thinly sliced (a mandoline is recommended for uniform slices)
1 ½ cups virgin, unrefined coconut oil (see Tips for alternative oils)
Pink Himalayan sea salt, to taste

Instructions

Pour about 1/2 inch of oil into a deep saucepan and warm over medium-high heat. Depending on your pan, you may need to add more oil as you work to maintain the depth.
Slice the sweet potatoes paper-thin; a mandoline gives the most consistent results and helps the chips crisp evenly.
Fry in batches without overcrowding the pan. Cook each side about 2–3 minutes until the slices develop a touch of color—just a little browning is enough because chips will darken slightly as they drain.
Transfer fried slices to a plate lined with paper towels, gently blotting to remove excess oil. Sprinkle with pink Himalayan sea salt while still warm.
Repeat until all slices are fried, then serve immediately for the best texture and flavor.

Tips & Tricks for Crispy Sweet Potato Chips

Temperature control is key. Start with oil hot enough to crisp the slices quickly, but avoid letting it smoke. Adjust the heat between batches if needed.
If you prefer, use regular potatoes, yucca, beets, jicama, or plantain—this method works for many firm vegetables and roots.
Best eaten fresh, but if you have leftovers, store chips in a large container lined with dry paper towels and top with another paper towel (do not seal tightly). To crisp them again, spread chips on a baking sheet and heat in a 425°F (220°C) oven for about 5 minutes until crisp.
Oil choices: avocado oil (highest smoke point, neutral flavor) or grapeseed oil (more affordable, good smoke point) are ideal. Coconut oil adds a subtle coconut flavor but has a lower smoke point—use your judgment based on your stove and pan.

Why These Chips Stand Out

Homemade sweet potato chips deliver vibrant color, satisfying crunch, and simple seasonings—qualities that often exceed store-bought alternatives. Because you control the thickness, oil, and seasoning, you can easily tailor them to your taste. The experiment-friendly nature of the recipe invites creativity: try different sweet potato varieties, try dusting with smoked paprika, cumin, or roving with fresh herbs after frying.

Nutrition

Approximate calories per serving: 371 kcal. Nutrition values are estimates and should be used as a guideline.

Other Snack Ideas

Pair these chips with homemade dips such as salsa verde, chunky guacamole, or a lemony yogurt dip for a complete snack spread. The chips also work wonderfully alongside small bites like margherita pizza bites or sweet treats like coconut cranberry granola.

If you make these Sweet Potato Chips (Homemade Terra Chips), tag me on Instagram @thisisavocado_ — I love seeing photos of your creations!

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