Homemade Paleo-Friendly Sweetpotato Chip Recipe

KC the G-Free Foodie shows you how to make Honey BBQ Sweetpotato Chips, they’re both Gluten Free & Paleo-delicious.

Let me introduce you to one of my all-time favorite snacks, Honey BBQ Sweetpotato Chips.  They’re not just one of my favorites, they’re pretty universally adored.  They’re perfect for those on a Gluten Free or Paleo diet obviously, but I’m talking ANYONE – kids, teens, adults. Snack on them at work, during the game, at 1 am when you’re binge-watching your favorite show, whatever. These work.

You can adjust the chip slices to your desired thickness – super thin will give you an extra-crunchy sweetpotato chip (and may burn easier) and thicker is more suitable for dipping. I recommend using a Mandoline or hand-held slicer.

Don’t be afraid to adjust the seasonings – kick up the chili powder for a little more spice, or add some dry mustard. The sky is the limit on chip seasoning!

Add a few other amazing gluten free apps for a fabulous game day spread. Try serving your homemade sweet potato chips with Skinny French Onion Dip and Pig Candy.  And don’t forget the Margaritas….obviously.

So, have I convinced you that you’ve clearly got to try these chips asap? Good. Check out the video below and let’s get started!


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5 from 1 vote

Honey BBQ Sweetpotato Chips

KC the G-Free Foodie's easy and delicious recipe for homemade Honey BBQ Sweetpotato Chips. Gluten-free and Paleo-friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: chips, sweet potato recipes, sweetpotato
Servings: 2 servings
Calories: 217kcal
Author: K.C. Cornwell


  • 1 large sweetpotato
  • 2 Tbsp Olive oil
  • 1 Tbsp honey
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika or regular, if you don’t have smoked. why don’t you have smoked?
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt divided


  • Preheat oven to 325 degrees. Spray a baking sheet with non-stick spray or line with a Silpat.
  • Slice the sweetpotato into thin rounds using a knife or a mandolin.
  • In a large bowl, combine olive oil, 1/4 tsp of the salt, and honey. Stir to blend well. Coat each sweetpotato slice. In a separate bowl, mix the spices together.
  • Lay chips flat on baking sheet. Sprinkle evenly with spices.
  • Bake at 350 for 15-22 minutes, depending on the thickness of the chips. Allow to brown around edges and cook through. Sprinkle immediately with the rest of the salt.



These will last for up to 3 days in a sealed container at room temperature. If you don't eat them first!


Calories: 217kcal | Carbohydrates: 23g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 630mg | Potassium: 219mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9668IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Photos: Meg van der Kruik

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