Quick & Easy Sweet Potato Crunchies

4.12 from 18 votes

A guilt-free way to satisfy major munchies!

Our sweet potato crunchies are a quick and easy snack that the kids will love!

Craving something crispy and crunchy but trying to stay healthy? No need to fret, friend. Just because you’re experiencing a snack attack doesn’t mean that your healthy eating plan is about to go up in flames. Our Sweet Potato Crunchies are sure to become your new, healthy, go-to snack!

Only Two Ingredients Required!

Our sweet potato crunchies only require two basic ingredients!

Skip the high-calorie vending machine potato chips and whip up a batch of these instead! They only require two ingredients – sweet potatoes and olive oil (although you can feel free to add on a number of different spices and seasonings to satisfy your current cravings.)

Take them to the movies, work, school, or even use them atop salads and soups for a delicious crunch. These crunchies are so versatile; the sky’s the limit! If you enjoy these crunchies, you might also like to try our Baked Sweet Potato Chips with Rosemary and Sea Salt.

Tips for Success

Munch on these to fight off midday hunger or use them as a topping for a salad.

This recipe is super easy to make, but we do have a few tips for keeping your frustration levels low while making it. For starters, you could certainly hand-cut the sweet potatoes into strips, but it will take a long time! Instead, we like taking a shortcut by using a julienne peeler (this one is my personal favorite). You could also use a mandoline, but we find the peeler is much safer to use and the risk of cutting yourself is significantly reduced.

Next up, once you’re ready to cook the strips, be sure to keep a close eye on them. Since they’re so thin, they can burn very easily! We like roasting them at 375 degrees F because it’s the best way to ensure the strands will crisp up. That being said, some ovens run hot, so you can reduce the heat to 350 degrees F if you’re worried. Ultimately, the best way to keep these Sweet Potato Crunchies from burning is to stir them every 10 minutes so they bake evenly.

Finally, you don’t want them to burn but you also don’t want them to become soggy! The whole point is that they’re crispy and satisfying. Make sure that they have plenty of space to breathe on the sheet pan. This will become especially important as you’re stirring them. If they’re too close together, they will steam instead of roast.

Optional Spices and Herbs

Flavor these sweet potato crunchies however you'd like!

There are a number of ways to keep this crunchy snack new and exciting! Flavor your Sweet Potato Crunchies with the following herbs or spices. Simply toss them with the strips and olive oil before baking.

  • Cinnamon
  • Allspice
  • Nutmeg
  • Ginger
  • Cayenne Pepper
  • Curry Powder
  • Black Pepper
  • Kosher or sea salt
  • Dried Thyme
4.12 from 18 votes

Sweet Potato Crunchies

These tasty little morsels make an excellent snack or crunchy salad topping!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 2 people
Serving Size 0.5 recipe
Course Snack
Cuisine Universal
Author SkinnyMs.


  • 1 sweet potato
  • 1 tablespoon olive oil for a sweeter taste use unrefined (non-hydrogented) coconut oil


  • Peel sweet potato and cut into julienne strips (the easiest way is to use a julienne peeler)
  • Preheat oven to 375 degrees.
  • Add strings to a large mixing bowl, drizzle with olive oil and toss to coat. Spread strings evenly over a large cookie sheet. Stir every 10 minutes and continue to bake until crispy, approximately 30 minutes. Strings will continue to get crispy after coming out of the oven. Discard any potato strings that are overly brown. Allow to cool at room temperature. Store in an airtight container or ziplock bag.
  • Eat as a snack, salad topper, or atop soup and many other side dishes.

Nutrition Information

Serving: 0.5recipe | Calories: 117kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Fiber: 2g | Sugar: 4g |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, Plant-Based

Have you made this recipe?
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Are you going to enjoy this crunchy snack plain, or are you going to add some spices? Either way, you’re going to adore them. Let us know your plan in the comment section below!

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Editor’s note: This post was originally published on January 8, 2013.

This post may include affiliate links.


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Was so excited to make these, but a lot burned before anything else got crunchy. I took them out of the oven. Just put them back in, with the heat off, to see if they would dry out. There was a LOT on the pan, so maybe I should have done two batches?

    1. Erica, You do have to watch them closely or they will burn. Since all ovens bake differently, try reducing the heat to 325 degrees.

  2. Tasted great, but never got them really crunchy. a few were toasted, but the majority were just baked. Have also decided I will never hand-julienne again, what a pain lol. Off to look for a julienne disc for my food processor…

      1. Sadly, my processor apparently has no julienne blades that fit it, and my landlords didn't spring for anything above "does the oven work? good."

        It's ok, they were really VERY good, I would definitely make them again even if they turned out the exact same way.

        1. if you get a decent mandolin, it should come with a julienne blade. Thats how I did mine and they were AWESOME

          1. That's true. You have to be really careful with your fingers using a julienne blade.

  3. I grated these too thin and they became more like clumps of shaved sweet potato. Still yummy though! Used them to top tonight's dinner soup. Will try to grate larger next time.

  4. So if one is to use oil, why not toss them in a wok? They should crisp up just as well as baking them. After all, the directions call for them to be stirred every 10 minutes anyway. This should work as written using a wok or deep pot (without adding extra oil).

    1. Yes, you can use a wok or cook them on the stove top, but we would suggest cooking them over very low heat, as they can burn easily.

  5. Sounds great, thanks i can’t wait to make them..question as with some “crispy” type potato recipes soaking is recommended first to break down the starches…I’m sure if this recipe called for it you would’ve said it but just wanted to be sure before i try it…as I’m probably going to make several batches at a time..

    1. Jamie, I’ve tried it both ways but haven’t noticed a real difference, so I don’t soak them first. Just keep a close eye on them as they easily burn. I love these on salads! YUM!!! 🙂

  6. Hi Gale,
    My name is Karen Jones, just found you on Pinterest. I was diagnosed with chronic Pancreatitis.
    Just want to let you know I’m a nurse and not a alcoholic, just social 2 drink/month.
    At time of discharge from the hospital month ago I went completely to plant-based diet I’m having a very difficult time with this I’m Italian and would like to eat. I was wondering Gail if you have any suggestions for meals that are primarily a vegan I’m really getting stuck here and I need some help. I’ve seen two dietitians and of course a tell me what I can eat when I can’t have but I ate I just wanted to reach out to see perhaps if you had any vegan recipe in and you know all the meals breakfast lunch and dinner just suggestions I’ve been doing that overnight quick oats and now I’m totally burnt out on them.
    Thank you,

  7. I’m excited to try these!! As a note, my sister gave me a ‘Veggie Bullet’ – what a great Sis, huh? It has a powerful motor that will easily handle the density of sweet potatoes and a spiralizer function. Looking forward to making these with spiralized sweet potatoes. Thanks

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