Looking for a fun, better-for-you Halloween treat? These Spooky Sweet Potato Chips bake up ultra-crispy, naturally sweet, and totally festive thanks to cute pumpkin, bat, and ghost cutouts. I’ve tested them with a knife and a mandoline (best texture at paper-thin 1/16 inch), and I’ll show you oven and air fryer methods. They’re kid-friendly, gluten-free, and dairy-free—perfect for school parties and neighborhood bashes.
At a Glance
- Servings: 6 (about 1 cup chips each)
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
- Difficulty: Easy
- Estimated Cost: About $6–8 (US)
Table of Contents
Ingredients
- 2 large sweet potatoes, scrubbed (about 2 lb / 900 g)
- 2 tbsp extra-virgin olive oil (30 ml)
- ½ tsp fine sea salt (3 g), plus more to taste
- ½ tsp ground cinnamon (1 g), optional for a warm flavor
- ¼ tsp smoked paprika (1 g), optional for subtle “campfire” vibes
- Pinch of black pepper
- Optional “spooky eyes” garnish: tiny dots of dairy-free yogurt + black sesame or chia seeds
Equipment: Mandoline or very sharp knife, small Halloween cookie cutters (bats, pumpkins, ghosts), 2–3 rimmed baking sheets, parchment paper, wire racks (for cooling).
Swaps & Notes (dietary-friendly)
| Need | Swap | Notes |
|---|---|---|
| Oil-free | Lightly mist sheets; bake plain, then mist and season while warm | Crispness may be slightly reduced |
| Cinnamon-free | Pumpkin pie spice or just salt & pepper | Keep it simple for picky eaters |
| Nightshade-free | Omit smoked paprika | Stick to cinnamon/sea salt |
| Low-sodium | Use ¼ tsp salt and boost with warm spices | Flavor stays bright |
| Gluten-free | Already GF | Use clean tools if cross-contact is a concern |
| Dairy-free | Already DF | Use DF yogurt for “eyes” or skip garnish |
Quick US ↔ Metric Conversions
| US | Metric |
|---|---|
| 1 tbsp oil | 15 ml |
| 1 tsp salt | 6 g (fine) |
| 2 lb sweet potatoes | ~900 g |
Step-by-Step Instructions
- Prep & Slice
Preheat oven to 325°F (165°C). Line baking sheets with parchment. Trim sweet potatoes and slice very thin (about 1/16 in / 1.5 mm) using a mandoline or sharp knife. Round or lengthwise ovals both work. - Cut Spooky Shapes
Press small Halloween cookie cutters into slices to make bats, pumpkins, and ghosts. Save offcuts—bake them too for “mystery shapes.” - Season Gently
In a large bowl, toss shapes with olive oil, salt, cinnamon, paprika, and pepper until just coated. Don’t over-oil; thin slices crisp better with a light sheen. - Bake to Crisp
Arrange in a single layer (no overlap). Bake 15–18 minutes, rotate pans, flip chips, then bake 10–15 minutes more until edges are dry and centers feel firm (watch closely the last few minutes). - Cool & Add Eyes (Optional)
Slide parchment onto wire racks and cool completely (they crisp as they cool). Dot a few with dairy-free yogurt and place a black sesame/chia “pupil” for spooky eyes.
Air Fryer Method: 325°F (165°C) for 12–18 minutes per batch, shaking/turning halfway. Work in small, single layers.
Pro Tips & Variations
- Ultrathin wins: Aim for 1/16 in (1.5 mm) slices. Thicker slices = chewier chips.
- Dry matters: Pat slices dry if they seem moist before seasoning.
- Convection boost: If your oven has convection, use it for more even crisping (check 3–5 minutes earlier).
- Spice spins: Try pumpkin pie spice, cinnamon-cumin, or a mild chili-lime (zest after baking).
- Savory herb version: Omit cinnamon; add garlic powder and crushed dried rosemary.
- No cutters? Keep ovals and carve “faces” after baking with micro-dots of yogurt or mustard for eyes.
- Less oil? Use 1 tbsp oil plus 1 tbsp aquafaba (chickpea liquid) for lighter chips.
- Air fryer party: Fabulous for “à la minute” crisping during the party.
Serving Suggestions
- Dip Trio:
- Green “Slime” Guac (lime + cilantro)
- “Mummy” Ranch (Greek yogurt or DF yogurt + dill + chives)
- Smoky Hummus (paprika + lemon)
- Snack Board: Pair with apple slices, baby carrots, cucumber coins, and roasted pumpkin seeds.
- Lunchbox Friendly: Pack chips in a paper-towel-lined container to keep crisp.
Storage & Reheating
| Storage | How | Time |
|---|---|---|
| Room Temp | Airtight container, layers separated by paper towels | 2–3 days |
| Re-crisp | 300°F (150°C) oven 5–8 min or air fryer 2–3 min | Serve immediately |
| Freezer | Not recommended | Chips lose snap |
Food Safety Notes: Cool chips fully before sealing to prevent trapped steam. Keep dips chilled at or below 40°F (4°C) and don’t leave out longer than 2 hours.
Troubleshooting
- Soggy chips: Slices too thick or overlapping; use less oil and bake longer at 325°F.
- Burning edges: Reduce heat to 300°F (150°C), check earlier, or slice more evenly.
- Uneven browning: Hot spots happen—rotate pans and flip halfway.
FAQs
Q1: Can I make Spooky Sweet Potato Chips without cookie cutters?
A1: Yes. Slice into ovals/rounds and decorate faces with tiny yogurt or mustard dots after baking.
Q2: How do I keep them crispy for a party?
A2: Cool fully on racks, store with paper towels, and re-crisp at 300°F for 5–8 minutes right before serving.
Q3: Can I use regular potatoes?
A3: You can, but bake at 350°F (175°C) and watch closely; white potatoes brown differently and may need less time.
Q4: Are these vegan/Whole30?
A4: Yes, if you use olive oil, spices, and a vegan or no-dairy garnish. Skip sweetened dips for Whole30.
Q5: Can I prep ahead?
A5: Slice up to 4 hours in advance and keep in cold water; dry thoroughly before seasoning. Bake same day for best crunch.
Nutrition (per serving)
Calories: ~175; Protein: 2 g; Carbs: 30 g; Fat: 5 g; Fiber: 5 g; Sodium: ~200 mg (est.)