Sweet Potato Crunchies

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We just found your new favorite snack: these Sweet Potato Crunchies absolutely satisfy when you’re craving something crispy and crunchy. Skip the 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 also add in spices and seasonings to flavor them any way you like. You don’t even have to worry about being creative; we’ll have some seasoning suggestions later on in the article!

Take these Sweet Potato Crunchies to the movies, work or school for munchies, or use them to top salads and soups for an absolutely delicious addition. These crunchies are so versatile; the sky’s the limit! You can even turn them into a side salad themselves by tossing them with chayote squash, jicama, carrots, and salsa to create our Root Vegetable Salad with Sweet Potato Crunchies.

Tips for Success

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 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

Sweet Potato Crunchies

Sweet Potato Crunchies

A few years ago, I was having lunch at a trendy restaurant in Miami. I ordered my salad expecting something not out of the ordinary. When it arrived, these beautiful crunchy strips adorned the top of the salad. One bite is all it took. I was hooked. I asked the waiter what these skinny strips were and was surprised to learn they were sweet potatoes. Once back home, I recreated these yummy crunchies.

Yields: 2 servings | Calories: 117 | Total Fat: 7 g | Saturated Fat: 1 g | Carbohydrates: 13 g | Sodium: 21cmg | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 1 g | SmartPoints (Freestyle): 4|

Ingredients

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

Instructions

  1. Peel sweet potato and cut into julienne strips (the easiest way is to use a julienne peeler)
  2. Preheat oven to 375 degrees.
  3. 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.
  4. Eat as a snack, salad topper, or atop soup and many other side dishes.
https://skinnyms.com/sweet-potato-crunchies/

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21 Comments on "Sweet Potato Crunchies"

  1. Erica  July 11, 2013

    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?

    Reply
    • Skinny Ms.  July 12, 2013

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

      Reply
  2. Linda S. Jackson Schaefer  August 18, 2013

    Sounds great to me

    Reply
  3. Lynda  February 6, 2014

    When I pin this the picture is of the Spiral Cutter instead of the bowl of crunchies

    Reply
    • GaleCompton  February 8, 2014

      I'm working on this now. 🙂

      Reply
  4. TheGirl  May 13, 2014

    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…

    Reply
    • SkinnyMs  May 15, 2014

      That should cut them thinner, the smaller they are the crisper they will get;).

      Reply
    • SkinnyMs  May 15, 2014

      Also a convection setting on the oven gets things extra crisp.

      Reply
      • TheGirl  May 15, 2014

        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.

        Reply
        • MathTeacher  July 9, 2014

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

          Reply
          • SkinnyMs  July 9, 2014

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

  5. Jess  August 28, 2014

    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.

    Reply
    • SkinnyMs  August 29, 2014

      Jess, Using them to top soup is a great idea!

      Reply
  6. E.Rigby  June 28, 2015

    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).

    Reply
    • SkinnyMs  June 29, 2015

      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.

      Reply
  7. Jamie  March 26, 2016

    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..
    Thanks

    Reply
    • Gale Compton  March 27, 2016

      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!!! 🙂

      Reply
  8. Brian  April 5, 2017

    How long will these last for?

    Reply
  9. Karen Jones  August 16, 2017

    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,
    Karen

    Reply

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