Sweet Potato Chips with Cranberry Aïoli

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Sweet Potato Chips with Cranberry Aïoli
  • Prep 15 min
  • Total 55 min
  • Servings 50
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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.
By Jessica Walker
Updated Jan 22, 2015



  • 2 large dark-orange sweet potatoes, peeled, cut into thin slices
  • 1/4 cup olive oil
  • Coarse sea salt and pepper to taste


  • 1/2 cup cranberry sauce (from 8- or 14-oz can)
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon orange juice


  • 1
    Heat oven to 350°F. Line 2 (15x10x1-inch) pans with foil
  • 2
    In large bowl, toss sweet potatoes and oil. In pans, arrange sweet potatoes in single layer. Sprinkle with salt and pepper.
  • 3
    Bake about 40 minutes, turning once, or until as crisp as desired.
  • 4
    In small bowl, mix aioli ingredients. Refrigerate until serving time. Serve chips with aioli for dipping.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can sprinkle any sort of seasoning on the chips, garlic salt, lemon-pepper seasoning or whatever you like.
  • tip 2
    You can use whole or jellied cranberry sauce, whatever is left over from your Thanksgiving table!


Nutrition Facts are not available for this recipe
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