Ramadan Sweet Potato and Black Sesame Chips
Thin, crispy baked sweet potato chips tossed with toasted black sesame seeds, sea salt, and a whisper of olive oil. These addictive chips offer a contrast of earthy sweetness and nutty sesame flavor, making them ideal for Ramadan iftar gatherings or any time you crave a healthier snack. Baked until golden and crunchy, they're as satisfying as they are elegant.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- About 3 cups chips (4 servings)
Steps
Before you start
- Preheat your oven to 375°F (190°C)
- Pat sweet potatoes dry thoroughly after slicing to ensure crispness
- Line baking sheets with parchment paper for even cooking and easy cleanup
Toast the sesame seeds
- Heat a small dry skillet over medium heat for 30 seconds.
- Add the black sesame seeds and toast, shaking the pan frequently, for 2–3 minutes until fragrant and slightly darker.
- Transfer to a small plate to cool.
- This deepens their nutty flavor.
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Ready when: Seeds are fragrant and slightly darker
Tip: Watch closely so seeds don't scorch; they toast quickly.
Slice and dry potatoes
- Scrub the sweet potatoes thoroughly under cold water and pat completely dry.
- Using a vegetable mandoline or very sharp knife, slice them as thinly and evenly as possible—about ⅛ inch (3 mm) thick.
- Lay the slices on clean kitchen towels or paper towels and pat dry on both sides to remove excess surface moisture.
- This is crucial for crispness.
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Ready when: Slices are completely dry to the touch
Tip: Use a mandoline for consistent thickness, which ensures even crisping. Be careful of your fingers.
Toss with oil and seasoning
- Place the dried sweet potato slices in a large bowl.
- Drizzle with the olive oil and toss gently with your hands, coating each slice lightly and evenly.
- The goal is a light coat, not a drenched pile.
- Sprinkle with a generous pinch of sea salt and the optional smoked paprika, and toss to distribute.
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Tip: Less oil means crispier chips; don't oversaturate or they'll bake soft and oily.
Arrange on baking sheets
- Line two large baking sheets with parchment paper.
- Arrange the sweet potato slices in a single layer on the parchment, overlapping slightly if needed but ensuring no slice sits directly on top of another.
- Work in two batches if space is tight to avoid crowding.
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Tip: Air circulation is key to crisping; don't crowd the pans.
Bake until golden and crispOven 375°F / 190°C
- Place both baking sheets in a preheated 375°F (190°C) oven.
- Bake for 22–25 minutes, rotating the sheets halfway through (about 12 minutes in), until the edges of the chips begin to turn deep golden brown and the chips feel papery-crisp to the touch.
- The thinner slices will be done first; remove them with tongs if needed to prevent over-browning.
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Ready when: Edges are deep golden brown and chips bend and break crisply
Tip: Check at 20 minutes to avoid burning. Thinner chips brown faster than thicker ones.
Cool and finish
- Remove the baking sheets from the oven and let the chips cool on the parchment for 2 minutes—they'll continue crisping as they cool.
- Once barely warm, transfer to a serving bowl or shallow dish and sprinkle the toasted black sesame seeds over the top, tossing gently to distribute.
- Taste and adjust sea salt as desired.
- Serve warm or at room temperature.
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Ready when: Chips are cool enough to handle and fully crisped
Tip: Add the sesame seeds after cooling so they don't toast further and lose their delicate texture.
Good to know
Tips
- For maximum crispness, slice the sweet potatoes as uniformly thin as possible—a mandoline is worth the investment. Uneven thickness leads to some chips burning while others stay chewy.
- Don't skip the drying step. Excess moisture is the enemy of crispy chips; pat the sliced potatoes well before and after oiling.
- These chips are best served within a few hours of baking. If they soften, a brief 5-minute warm-up in a 300°F (150°C) oven revives their crunch.
- Toast the black sesame seeds separately to awaken their nutty aroma—it makes a noticeable difference in flavor and aroma, especially important for special occasions like Ramadan gatherings.
Make ahead
Bake the chips up to 2 hours ahead and store in an airtight container at room temperature. Toss with sesame seeds and salt just before serving to keep them fresh and maximize crispness.
Storage & reheating
Room temperature (up to 4 hours): Store in an airtight container or resealable bag. They soften slightly over time as they absorb ambient moisture. | Refrigerator (up to 3 days): Place in an airtight container; reheat for 5 minutes in a 300°F (150°C) oven to restore crispness, then add fresh sesame seeds and sea salt. | Freezer: Not recommended, as texture becomes mealy upon thawing.
Substitutions
- black sesame seeds → White sesame seeds or a mix of white and black. White sesame offers a milder, buttery nuttiness. Mixed seeds provide visual contrast and complementary flavors.
- medium sweet potatoes, unpeeled → Regular russet potatoes or purple potatoes. Russets will be less sweet and more earthy; purple potatoes add striking color. Both require the same baking time.
- extra virgin olive oil → Avocado oil or light sesame oil. Avocado oil is neutral; sesame oil adds deeper nutty notes that pair beautifully with black sesame.
- sea salt → Fleur de sel or kosher salt. Fleur de sel dissolves less readily and provides a clean, mineral salt finish. Adjust quantity as kosher salt has different crystal size.
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- Meal
- Snack
- Main ingredient
- Sweet Potatoes
- Method
- Oven
- Quick & Easy
- 5 Ingredients or LessEasyBeginnerBudget
- Occasion
- Ramadan