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Salt and Vinegar Purple Sweet Potato Chips




In keep with theme of effortless nutrient packed concepts, snacks are just as important as meals. While I don’t do a ton of snacking, it’s wonderful to have items on hand that are flavorful and nutrient packed. I personally prefer to make something from scratch versus picking up a food product, but I’m not the majority. 


That being said, I try to make snack options as seamless as possible, and these vegan Salt & Vinegar Purple Sweet Potato Chips came to mind!


When I first started cooking back in 2012, I was in our tiny NYC apartment with a barely there kitchen. Homemade sweet potato chips were one of the first recipes I explored and I still love them til this day! The key is to bake on high, make sure there is space between them, flip them, remove those that are going to burn, and store them in an air tight container. Anything that is dehydrated in the oven will lose it’s crispness if let out to be exposed to air. To maintain that texture you have to seal them in a container!






This recipe is amazing as it’s affordable (potatoes are one of the cheapest veggies to buy), quick, easy, requires few steps, can easily be made in bulk, perf for any season, packs flavor, nutrients, vibrancy, baked not fried, and is the perf grab and go snack!



If you’re a lover of all things salt and vinegar or simply just love effortless snacks, you have to try these vegan Salt & Vinegar Purple Sweet Potato Chips!!





Why this recipe is great: 








Nutrient packed 

Can easily be made in bulk














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Salt and Vinegar Sweet Potato Chips

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  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 6-8 cups 1x


  • 4 Purple or traditional sweet potatoes, scrubbed and cut into 1/16-inch slices with a mandoline
  • 1 cup vinegar
  • 2 Tbsp Olive oil
  • Tsps Sea salt


  1. Preheat oven to 400°F.
  2. In a bowl, submerge potato slices in vinegar. Soak for 30 minutes; drain and wipe out bowl.
  3. Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with olive oil and sea salt. Line 2 large baking sheets with parchment paper and lay potato slices flat, ensuring they are not overlapping.
  4. Bake for 8 minutes, flip over, and bake for 3 to 5 minutes more, until chips are crispy and edges are slightly browned. Remove any chips that may be burning throughout the baking and set aside. Transfer chips to racks to cool. Arrange remaining potato slices on sheets and repeat baking process. Store in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1




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  1. What kind of vinegar did you use?

    1. Gabrielle says:

      You can use white or malted vinegar!

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