Sweet Potato Chips

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Growing up I wasn’t really a fan of sweet potatoes. But now I love them! There are so many things you can make with them from this sweet potato pie recipe to this sweet potato fries recipe and many more recipes of course. Being a chip addict, I thought it fitting that I show you how to make sweet potato chips!

These sweet potato chips are thin crispy and oh so yummy! And they are incredibly easy to make too. If you are a fan of sweet potatoes and chips or crisps as they are known in other parts of the world, give these a try! Let’s get started!

Step 1: Gather the ingredients

In order to make sweet potato chips you need just a handful of easy to find ingredients:

• Sweet Potatoes
• Water – I generally use filtered water, because my tap water is gross.
• Oil – Canola oil, vegetable oil, coconut oil, peanut oil, etc.

Tools

• Peeler
• Bowls
• Knife
• Mandolin slicer
• Paper towel
• Spider strainer or slotted spoon

Step 2: How to make thin crispy sweet potato chips

Start by washing and drying the sweet potato. Then peel it. You can leave the skin on if you like. Or you can peel it and compost the skins, or even fry the skins separately. The skin is definitely edible.

Next, cut off the ends, you can save those ends and fry them as well. This just makes it easier to slice, and those ends would make really small chips anyways.

Take a medium bowl and fill it full of cold water along with a teaspoon or two of salt. Then slice the sweet potato very thinly. A mandolin makes it super easy. Or you can certainly use a knife.

Place the thin slices of sweet potato in the bowl of cold water along with about a teaspoon or two of salt.

Allow them to soak for 20 to 30 minutes. Soaking the sweet potato chips brings out some of the starch. If you don’t do this, they burn too easily before getting done.

Step 3: Drain, Boil, and Dry the sweet potato slices

Take a large deep pot and add about 1 inch deep of cooking oil to it. Set the heat to medium and allow the temp to reach 325F/162 C.

In a separate pot add about an inch or two of water. Set the burner to high and bring the water to a boil. Once it starts to boil add the sweet potato slices to the boiling water. Only add about a third or half of the slices. Depending on the size of your pot of water.

TIP: You can start the water about 5 minutes before the sweet potato chips are done soaking.

Allow the water to come back to a boil and boil the slices of sweet potato for 3 to 4 minutes. Then remove them with a slotted spoon or spider strainer and place them on a plate with a paper towel to dry.

Step 4: Fry up those sweet potato chips

Now you can dip those boiled slices of sweet potato in the hot oil. Gently drop them in the hot oil. And be careful!! That oil is super hot. If you are a young person, make sure to have adult supervision.

Don’t overcrowd them. For one regular-sized sweet potato, I usually do them a third at a time in my dutch oven.

Fry them at 325F/162C for 4 to 6 minutes maybe longer maybe a little less, stirring them occasionally so they fry evenly. They are done when most of the bubbles subside, and they feel crispy/crunchy when you scoop them up.

Place them on a separate plate with a paper towel to dry, and hit them with a bit of salt or other seasonings if you like. Enjoy!

There you go, now you know how to make yummy thin crispy sweet potato chips.

How long do sweet potato chips last?

They will last about a week in an airtight container. However, they don’t keep their crispiness. They taste the best right after making them.

Do I have to boil the sweet potato slices first?

No, you don’t have to boil them. In this picture on the left, I show the sweet potato chips that weren’t boiled before frying. Frying them at the same temp and the same amount of time until crispy they get much darker. They are still good but don’t look as nice as the ones on the right which were also boiled.

Boiling leaches out even more of the starch.

Here are other recipes that you may like:

Gluten-Free Churros

Blackberry Cobbler

Honey Mustard Pork Tenderloin

Candied Pecans

Cinnamon French Toast Sticks

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.