I’m excited to share my sweet potato chips recipe with you. These homemade chips are crunchy, tasty, and a healthy snack you can enjoy anytime.
Level: Easy
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 servings
I love making sweet potato chips because they are a delicious and healthier alternative to regular chips. With just a few simple steps, you can have a snack that’s both satisfying and good for you. They’re perfect for a quick treat or as a side to your meal.
Description
This recipe is all about simplicity and great taste. I start by peeling and slicing sweet potatoes very thinly. Then, I fry the slices in peanut oil until they become golden and crispy. After frying, I drain the chips on paper towels and season them with salt and pepper. The result is a batch of light, crispy chips that are bursting with natural sweetness and crunch.
Ingredients
• 2 lbs sweet potatoes, peeled and cut into 1/16-inch slices
• Peanut oil (enough for 3-inch deep frying in a Dutch oven)
• Salt and black pepper, to taste
Directions
- Prep the Sweet Potatoes:
Pat the sweet potato slices dry with a paper towel to remove any extra moisture. This step helps them fry up crispy. - Heat the Oil:
Pour enough peanut oil into a Dutch oven or deep pot so that it is about 3 inches deep. Heat the oil over medium-high heat until it reaches 300°F (150°C). - Fry the Chips:
Fry the sweet potato slices in small batches. Avoid overcrowding the pot to keep the oil at a steady temperature. Fry each batch for 2-3 minutes until the chips are golden and crisp. - Drain the Chips:
Remove the chips using a slotted spoon and let them drain on paper towels to remove extra oil. - Season and Serve:
While still warm, season the chips with salt and black pepper. Serve them hot for the best crunch and flavor.
Process Details
• Thin and Even Slices: I use a mandoline slicer to get uniform slices, which helps them cook evenly.
• Maintaining Oil Temperature: Frying in small batches keeps the oil hot, ensuring each chip becomes perfectly crispy without absorbing too much oil.
• Proper Draining: Letting the chips sit on paper towels removes any extra oil, keeping them light and crunchy.
Tips for Success
• Use a Mandoline Slicer: This tool helps you slice the sweet potatoes uniformly, making sure all chips cook evenly.
• Dry Thoroughly: Pat the slices dry well to prevent oil splatters and to help achieve crispiness.
• Fry in Small Batches: This prevents the oil temperature from dropping, which can make the chips greasy.
• Monitor the Oil Temperature: Using a thermometer helps keep the oil at the ideal 300°F.
• Season Immediately: Sprinkle salt and pepper right after frying so the flavors stick well.
Serving Ideas
• As a Snack: Enjoy these chips straight out of the bowl.
• With Dips: Pair them with a light yogurt dip, salsa, or guacamole for extra flavor.
• Side Dish: Serve them with your favorite sandwich or burger for a crunchy side.
• Party Appetizer: They are a great, healthy option for parties or casual gatherings.
Nutrition Info (Approximate per Serving)
• Calories: 150–200
• Fat: 8–10 grams
• Carbohydrates: 20–25 grams
• Protein: 2–3 grams
I believe these homemade sweet potato chips are a perfect blend of healthy and delicious. They are simple to make and a fantastic snack or side dish for any occasion. I hope you enjoy making and eating these chips as much as I do, and I’d love to hear your thoughts once you try this recipe!