Sweet & Smoky Baked Sweet Potato Chips


  • 2 large sweet potatoes peeled
  • 1/3 cup SPLENDA┬« No Calorie Sweetener Granulated
  • 1/2 - 3/4 teaspoon chipotle chili pepper more or less to taste
  • 1/2 teaspoon fine sea salt


  1. Preheat oven to 300*.
  2. Using a mandolin (preferred) or a very sharp knife, slice the peeled sweet potatoes thinly.
  3. Lay the potato slices out onto baking sheets prepared with parchment paper.
  4. The sweet potato slices can touch but don't overlap them or they will stick together as they bake.
  5. Spray the sweet potato slices with an olive oil mister.
  6. In a small bowl, stir together the SPLENDA® No Calorie Sweetener, chipotle chili pepper and salt.
  7. Sprinkle generously the blend over the sweet potato slices.
  8. Bake the chips for about 20 minutes.
  9. Remove the baking sheets from the oven, flip over the chips.
  10. Spray them with the olive oil mister and sprinkle the sweet chipotle mixture again.
  11. Return the trays to the oven, rotating them on the shelves.
  12. Bake the chips for another 20 minutes and remove any of the smaller chips that crisp quicker than the larger chips.
  13. Allow the larger chips to bake in 5-8 minute increments, again removing them as they crisp.
  14. Once all of the chips are baked and crispy, remove them from the oven and allow them to cool.
  15. Dip in a creamy dip, your favorite salsa, guacamole or enjoy them by themselves!