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Sweet Potato Chips and Dip

Here’s one for the kids in all of us. Potato chip crusted sweet potatoes! That added crunch will make this your new favorite. And we know the kids will love it and get ‘em eating more of these delicious sweet jewels.

Have you ever thought of using potato chips as a breading? If not, you haven’t lived yet! Pick your flavors. There are so many out there to choose from, and you can totally use baked chips if you prefer to go the healthier route. Also works with pita chips, bread crumbs, or seasoned panko. Crush and grind up the chips into crumbly bits with fresh herbs and roll your roasted sweet potatoes to cover. One of the easiest things ever.

Sweet Potato Chips and Dip


Sweet potatoes are a great source of fiber, complex carbs, and they’re a great prebiotic, providing much needed nutrients to all the microbes in yer digestive bits. Gut health for the win! Huzzah!

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Sweet Potato Chips and Dip

Serves: 4-6


7 medium sweet potatoes
a little oil
handful of flat leaf parsley (chop and reserve a bit for garnish)
a few handfuls of potato chips
1 T truffle oil, to garnish
plant-based sour cream or dressing of choice


  1. Preheat oven to 375°F/180°C.
  2. Coat sweet potatoes with a splash of oil, assemble potatoes evenly on baking sheet.
  3. Roast for 45-50 minutes or until easily pierced with a fork.
  4. Remove from oven and let cool for 10 minutes.
  5. When potatoes are cool enough to handle, remove skins carefully.
  6. Add most of parsley and all the potato chips to a food processor and process until it is broken down to a breading texture.
  7. Roll peeled sweet potatoes in chip breading, and line up on baking sheet.
  8. Roast at 400°F/204°C for about 8 minutes, or until chip breading is nice and crispy.
  9. Place sweet potatoes on a plate and garnish with truffle oil, plant based sour cream and parsley.

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