This sweet potato chips recipe is a companion to my paleo scotch eggs recipe and is another in my “healthy bar food” series.

I love chips, who doesn’t? A fresh homemade chip is even better. Processed food has come a long way in the last few years but making chips from scratch might be the only way to ensure that this healthy snack is 100% paleo friendly. 

There are only 3 simple ingredients and a bit of equipment required to make these. 

This recipe is paleo, gluten-free, dairy free and autoimmune protocol (AIP diet) friendly. As always, below I give some suggestions for substitutions and modifications based on dietary requirements and ingredient availability.

Recipe ingredient substitutions

Sweet potato substitutions: Instead of sweet potato, you can use asian yams which are also paleo, or white potato which is not.

Lard substitutions: Use your fat of choice, but make sure it’s something with a high smoke point. Avocado oil and coconut oil will work but I’d stay away from olive oil because it has a lower smoke point and could burn.

Flavor substitutions: Instead of just salt, you can also use spices like paprika, garlic powder, and black pepper to dust them after they’re done. This will give them a little extra flavor and be a huge hit at your next party.

Dietary modifications

Make this recipe vegan: Swap out the lard for avocado oil. Voila! Crispy vegan sweet potato chips!

Recipe variations

Make them in the oven: Instead of deep frying these chips, you can also bake them in the oven. After slicing your sweet potato with the mandolin, put the slices in a large bowl and toss them with avocado oil, melted coconut oil or lard. Line a baking sheet with parchment paper and spread them out evenly, trying not to let them overlap with each other. You may need 2 baking sheets for this. Bake them at an oven temperature of 375 – 400°F for roughly 20 to 30 minutes or until they are cooked through and are getting crispy on the edges. Check them often as you don’t want them to burn.

Make sweet potato fries: Instead of using your mandolin to cut thin slices of sweet potato for chips, use your fries cutter setting instead. Or if you don’t have a mandolin with a fries cutter setting, you can use a large knife to cut them into fry shapes. 

Recipe pairing ideas

Serve with your favorite dips as party food: Homemade mayo is the obvious choice. It’s a classic and you can use it as a base to make ranch sauce by adding extra garlic, dill, parsley, chives, a little onion, and some pepper. There are also a lot of great options at the grocery store these days. Paleo ketchup and BBQ sauce are all available in the health food section. Or you can make your own homemade ketchup!

Serve with burgers: Serve these as a side at your next cookout. Maybe with a burger that’s a bit on the wild side.

Frequently asked questions

Are potato chips paleo friendly?

Generally, potato chips are not paleo friendly. The paleo diet does not advocate for eating white potatoes, however sweet potatoes are on the OK list which makes these homemade sweet potato chips paleo friendly.

Do you need to peel sweet potatoes?

It is totally optional whether you peel your sweet potatoes or not before frying them. Personally, I prefer them peeled but some people enjoy chips with the peel on.

How do I cut sweet potatoes?

The best way to cut the sweet potatoes is with a mandolin slicer. If you don’t have a mandolin slicer, you can cut the sweet potato with a sharp knife as thinly as possible.

Do you have to soak potatoes before frying?

It is optional to soak or rinse your sweet potatoes before frying. If you do though, it will help break down some of the starch so that your chips don’t stick together during frying.

Are sweet potatoes a good or bad carb?

Sweet potatoes are generally considered a good carb because they are lower on the glycemic index than white potatoes. This means they do not spike your blood sugar as quickly after eating them and therefore help you maintain a more consistent blood sugar level.

Are sweet potatoes high in sugar?

While sweet potatoes are higher in sugar than white potatoes, sweet potatoes are lower on the glycemic index, have more fiber and less starch than white potatoes do.

I don’t have a mandolin, can I use anything else?

Yes, you can cut your potatoes into thin strips, but just make sure to cook them a bit longer so they’re done. If you’ve got a steady hand and a very sharp knife you might be able to make thin slices of your potato that will work even without the fancy slicer.

How can I make these crunchier?

If you want crunchy sweet potato chips, just cook them until they’re a darker brown. You can even dust them in tapioca starch, baking powder or corn starch (not paleo) before cooking to make them extra crunchy on the outside when they’re done.

Can I bake these?

Yes! You can make crispy oven chips, it’s just a bit of a process. After your sweet potato is sliced, coat them in oil and lay them flat in a single layer on baking sheets lined with parchment paper. For best results, bake at a high temp of 375 – 400°F for roughly 20 to 30 minutes until the sweet potato slices get brown and crisp.

Can I make these in an air fryer?

Yes! follow the same technique as for baking them. Your air fryer may not go up to that high temperature but just do it on the max setting for approx 10 minutes and they should come out golden and delicious.

Tried my recipe?

Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌

You might also like:

If you liked this, check out my other sweet potato recipes:

If you are looking for more, download my free 7 day paleo meal plan!

picture of homemade paleo sweet potato chips

Paleo Sweet Potato Chips Recipe

Tara Klippert
These chips are gluten free, dairy free, soy free, AIP, and paleo
No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4
Calories 321 kcal



  • 1 large sweet potato
  • 2 cups pork lard (for deep frying)
  • 1 tsp salt


  • Heat the lard in a cast iron pan over medium heat.
  • Use a mandolin to slice the sweet potato into thin rounds. If you do not own a mandolin, slice it as thin as you can with a large knife.
  • Once the lard is hot, drop in the sweet potato slices in small batches (to avoid overcrowding the pan).
  • Flip them over occasionally using tongs and continue cooking until they are browned and crispy (approx. 5 minutes but cooking time may vary).
  • Carefully remove the chips from the oil and drain on a paper towel to soak up any excess grease.
  • Apply salt (to taste) while chips are still hot and enjoy them immediately with your dip of choice!
  • Store any leftovers in an airtight container in the fridge, but definitely eat them up within a day or two. To get them nice and crunchy again, toast them in your toaster oven or regular oven.


Calories: 321kcalCarbohydrates: 9.5gProtein: 0.7gFat: 30.4gSaturated Fat: 9.7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.9gCholesterol: 32mgSodium: 687mgPotassium: 123mgFiber: 1.5gSugar: 3g
Keyword AIP, dairy free, gluten free, grain free, paleo, soy free, sugar free
Tried this recipe?Let us know how it was!

Disclaimer: This recipe post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission (at no extra cost to you). This helps support me so that I can continue to put out high quality, free recipes for you guys! Thank you 😁🙌

Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.