Sweet Potato Chips with Cranberry Aïoli

A delicious side to your post-Thanksgiving turkey sandwiches, our sweet potato chips are baked to perfection and seasoned with sea salt and pepper. Serve with our cranberry aioli dip made with canned cranberry sauce, mayo, Dijon mustard and orange juice.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 50



large dark-orange sweet potatoes
cup olive oil
Sea salt
Black pepper


cup jellied cranberry sauce (from can)
cup mayonnaise
teaspoon Dijon mustard
teaspoon orange juice

  • 1 Heat oven to 350°F. Line 2 shallow baking pans with foil.
  • 2 Peel sweet potatoes. Cut into thin slices; toss with olive oil. Arrange, not touching, on pans. Sprinkle with salt and pepper.
  • 3 Bake about 40 minutes or until potato chips are crisp. (Bake until they are as crisp as you want.)
  • 4 Meanwhile, in small bowl, mix aïoli ingredients. Refrigerate until ready to serve.
  • 5 Serve chips with aioli for dipping.

Expert Tips

You can sprinkle any sort of seasoning on the chips, garlic salt, lemon-pepper seasoning or whatever you like.

You can use whole or jellied cranberry sauce, whatever is left over from your Thanksgiving table!