There is something oddly comforting about the quiet hum of the Instant Pot and the smell of sweet potatoes slowly turning crisp and golden. These Instant Pot Sweet Potato Chips are one of those recipes that feels a little magical the first time you make them. You start with simple slices and end with a crunchy snack that disappears faster than you expect. Trust me, you’re going to love this.
Behind the Recipe
I first started making these on a busy afternoon when I wanted something crunchy but did not want to turn on the oven. The Instant Pot was already on the counter, and curiosity took over. What came out was a batch of chips that felt lighter, cleaner, and honestly more satisfying than the bagged kind. Ever since then, this recipe has been my quiet little kitchen win.
Recipe Origin or Trivia
Sweet potato chips have been around for decades as a healthier alternative to regular chips, popping up in home kitchens and health focused cafés alike. Using the Instant Pot for them is a newer twist, but it fits perfectly with the idea of efficient, modern cooking. The pressure and controlled heat help the slices cook evenly while locking in that naturally sweet flavor.
Why You’ll Love Instant Pot Sweet Potato Chips
Once you see how easy and rewarding this recipe is, it quickly earns a permanent spot in your rotation.
Versatile: These chips work as a snack, a side, or even a crunchy topping for salads and bowls.
Budget-Friendly: Sweet potatoes are affordable, filling, and easy to find year round.
Quick and Easy: The Instant Pot does most of the work, so you are not hovering over the stove.
Customizable: You can keep them simple or season them exactly how you like.
Crowd-Pleasing: Set these out at a gathering and watch them vanish.
Make-Ahead Friendly: They can be prepared in advance and crisped up again easily.
Great for Leftovers: If you somehow have extras, they still shine the next day.
Chef’s Pro Tips for Perfect Results
A few small details make a big difference here. Slice the sweet potatoes evenly so they cook at the same rate. Do not overcrowd the basket, which helps each chip crisp properly. Let the chips rest for a minute after cooking, since they firm up as they cool.
Kitchen Tools You’ll Need
Before we dive in, it helps to have everything ready.
Instant Pot: The star of the show, providing steady heat and controlled cooking.
Trivet or steamer basket: Keeps the slices elevated and prevents sogginess.
Sharp knife or mandoline: Ensures thin, even slices for the best texture.
Mixing bowl: Makes seasoning quick and even.
Ingredients in Instant Pot Sweet Potato Chips
This recipe shines because each ingredient has a clear role, and together they create something special.
- Sweet potatoes: 2 medium sweet potatoes, washed and thinly sliced, these bring natural sweetness and structure.
- Olive oil: 1 tablespoon, adds richness and helps the chips crisp evenly.
- Salt: 0.5 teaspoon, balances the sweetness and enhances flavor.
- Paprika: 0.25 teaspoon, adds warmth and subtle smokiness.
- Garlic powder: 0.25 teaspoon, gives a gentle savory note without overpowering.
Ingredient Substitutions
Cooking should always feel flexible and forgiving.
Olive oil: Avocado oil works just as well for a neutral flavor.
Paprika: Smoked paprika or chili powder can add a different kind of heat.
Garlic powder: Onion powder offers a softer, sweeter savoriness.
Ingredient Spotlight
Sweet potatoes: These are packed with natural sweetness and a creamy interior that contrasts beautifully with a crisp exterior.
Olive oil: A small amount goes a long way, helping the chips cook evenly while adding depth.
Instructions for Making Instant Pot Sweet Potato Chips
Now let’s dive into the fun part and bring everything together.
- Preheat Your Equipment: Set your Instant Pot to sauté mode and allow it to warm slightly.
- Combine Ingredients: In a mixing bowl, toss the sweet potato slices with olive oil, salt, paprika, and garlic powder until evenly coated.
- Prepare Your Cooking Vessel: Place the trivet or steamer basket inside the Instant Pot.
- Assemble the Dish: Arrange the slices in a single layer as much as possible to encourage even cooking.
- Cook to Perfection: Close the lid and cook on pressure for 2 minutes, then quick release carefully.
- Finishing Touches: Switch back to sauté mode and let excess moisture evaporate while gently stirring.
- Serve and Enjoy: Remove and let cool slightly to reach peak crispness.
Texture & Flavor Secrets
The magic here is in contrast. The outside turns lightly crisp while the inside stays tender and sweet. As the chips cool, the structure firms up, locking in that satisfying crunch and mellow sweetness.
Cooking Tips & Tricks
A few extra nudges to help you succeed.
- Slice uniformly for even cooking.
- Avoid stacking too many slices at once.
- Let the chips cool before judging their crispness.
What to Avoid
Everyone learns these the hard way.
- Overcrowding the pot, which leads to steaming instead of crisping.
- Skipping oil entirely, since a little fat is key to texture.
- Cutting slices too thick, which keeps them soft.
Nutrition Facts
Servings: 2
Calories per serving: 150
Note: These are approximate values.
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Make-Ahead and Storage Tips
These chips can be made ahead and stored in an airtight container at room temperature for up to two days. To refresh them, pop them back into the Instant Pot on sauté mode for a minute or two until crisp again.
How to Serve Instant Pot Sweet Potato Chips
Serve them on their own, alongside sandwiches, or as a crunchy element on grain bowls. They also pair beautifully with simple dips like yogurt based sauces or mashed avocado.
Creative Leftover Transformations
Crumble leftover chips over salads for crunch, or use them as a topping for soups to add texture and flavor.
Additional Tips
Play with seasonings once you master the base recipe. A pinch of cinnamon or cumin can completely change the vibe.
Make It a Showstopper
Arrange the chips in a wide bowl, sprinkle with a touch of extra spice, and serve while still slightly warm for maximum appeal.
Variations to Try
Try adding chili powder for heat, cinnamon for sweetness, or nutritional yeast for a savory twist. You can also mix sweet potatoes with other root vegetables for variety.
FAQ’s
1. Can I make these without oil?
Yes, but the chips will be less crisp and more chewy.
2. How thin should I slice the sweet potatoes?
Aim for about 2 millimeters for the best balance.
3. Can I double the recipe?
Yes, but cook in batches to avoid overcrowding.
4. Do they get crisp as they cool?
Absolutely, cooling is part of the process.
5. Can I use frozen sweet potatoes?
Fresh works best for texture and flavor.
6. What if my chips are soft?
Return them to sauté mode to remove extra moisture.
7. Are these kid friendly?
Very much so, especially with mild seasoning.
8. Can I add herbs?
Yes, dried herbs work best to avoid moisture.
9. Do I need a steamer basket?
It helps, but a trivet also works.
10. Are these good for meal prep?
They are, just store them properly.
Conclusion
Instant Pot Sweet Potato Chips are one of those recipes that feels simple yet surprisingly satisfying. They prove that with the right technique, even the most basic ingredients can turn into something special. Let me tell you, it’s worth every bite.
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Instant Pot Sweet Potato Chips
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Snack
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Description
Crispy, lightly golden sweet potato chips made easily in the Instant Pot, seasoned simply and perfect for snacking or serving as a crunchy side.
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon paprika
- 0.25 teaspoon garlic powder
Instructions
- Wash and thinly slice the sweet potatoes evenly.
- Place the slices in a mixing bowl and toss with olive oil, salt, paprika, and garlic powder.
- Insert the trivet or steamer basket into the Instant Pot.
- Arrange the sweet potato slices in a single layer as much as possible.
- Close the lid and cook on pressure for 2 minutes.
- Quick release the pressure carefully.
- Switch to sauté mode and gently stir to release excess moisture.
- Remove the chips and allow them to cool slightly before serving.
Notes
- Chips continue to crisp as they cool.
- Cook in batches for best texture.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg