Sides and Snacks

Pumpkin Spice Sweet Potato Chips

Sweet potatoes inherently feel autumnal to me, so, logically, the seasoning they deserve should be the penultimate fall spice– pumpkin spice, right?

I must confess, this recipe was dreamt up in the Trader Joe’s checkout line. I recently fell victim to the checkout temptations when I spotted their pumpkin tortilla chips. They’re incredible. What I like most about them is their salty, savory seasoning. It seemed like the perfect spice blend to lend itself to sweet potato chips, and so, when standing in line to almost buy a second bag, the idea for this recipe was born. Note: before you get started, keep in mind the importance of thinly sliced sweet potatoes and read my notes section 🙂


(Serves 4 as a snack)

  • 2 small sweet potatoes 
  • 1 tsp pumpkin pie spice seasoning
  • 1/2 tsp brown sugar
  • 1/2 tbs olive oil + extra for the baking sheet
  • 1/8 tsp salt + extra for serving


  1. Preheat oven to 325F. Very thinly slice the sweet potatoes. The thinner the better (see notes)!
  2. Toss the sliced sweet potatoes a bowl with the olive oil, pumpkin pie spice, brown sugar, and salt.
  3. Line 2 baking sheets with foil or parchment paper that’s sprayed or drizzled with a bit of oil so the chips don’t stick. Place sweet potatoes on baking trays and ensure no chips overlap. For reference, my two, thinly sliced small sweet potatoes covered two baking sheets. 
  4. Bake for 20-25 min until the chips crisp and the edges start to curl. Please keep in mind, it’s a fine line between crispy and burnt! I’d check in every 5 minutes after the 15 min mark to ensure perfect, non-charred crunchiness. 


On your slicing: Razor-thin slicing is key, and this recipe won’t be the same with thick chips. Why? One, the thinner the slices, the crispier the chips. If you slice as thinly as you should, the edges of your chips will curl up by the end of the baking time and you’ll get that satisfying crunch as you chomp on your chips. In other words, if they’re too thick, they won’t get as crispy. Two, the thinner the slices, the more the chips! You might be surprised this recipe only calls for two small sweet potatoes. That’s because with thin slices, small potatoes go a long way!

What if I’m feeling the pumpkin spice but want something different?

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