This sweet potato chips recipe is a continuation of what appears to be an impromptu Sweet Potato Week. I didn’t plan it, I swear! I’m out in the middle of Cape Cod, where there’s a foot of snow on everything. The only thing there is to eat around here, besides cereal, is sweet potatoes. So that’s why I’m making them all the time right now. :)
After making my winter sweet potato gratin, and then baked sweet potato fries a few days later, I wanted something a little different. I thought, what else do I make with regular potatoes that could stand to be a little sweeter? Then, like a little bird chirping in my ear, I thought, potato chips! Perfect.
What do I love about this dish? Where to begin? This sweet potato chips recipe will yield some of the lightest, crunchiest chips you’ve ever had. They’re gently sweet with a touch of salt, and if you like, you can sprinkle them with a little cayenne or other spicy topping to create a bit of heat. I love these chips because they are so completely addicting — make a huge bowl because you’ll mow through them in short order.
These sweet potato chips are fried in oil, just like regular French fries. They have a nice, light crispy texture, and if you use a little peanut oil in the fryer along with your frying oil of choice, they will have a mild nutty flavor. You don’t need to use the peanut oil, so feel free to omit, but it really takes them to the next level.
- 1 pound sweet potatoes, peeled and cut into 1/8-inch slices
- 4 cups ice water
- Vegetable oil for the fryer
- 1 cup peanut oil, (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-ground black pepper
- Place sweet potato chips in ice water for about 10 minutes.
If using peanut oil, stir it into rest of the oil you will be using to fry the chips. Preheat deep fryer, bringing the oil to 350°F (176°C).
- Remove sweet potato chips from water and pat dry completely with paper towels. Slowly lower chips into hot oil, ten or so at a time, and allow to fry for 2 to 3 minutes, or until the edges of the chips are golden-brown.
- Remove from oil and allow to drain on a plate lined with a paper towel. Sprinkle with salt and pepper, tossing together well. Great served with a simple homemade ketchup or your sauce of choice.
You don't need a deep fryer for this recipe -- you can easily use a Dutch oven or other deep, heavy vessel filled with 4- to 6-inches of oil. To make sure your oil is the right temperature, you'll need a thermometer to test the oil temperature.
Nutritional analysis does not include oil for frying.
This content was originally posted on FearlessFresh.com.
Yum! Sweet potatoes make such delicious comfort food. :)
In my esteemed opinion, the greatest thing you can do to a sweet potato is to fry it. Two thumbs up.
Love the way they curl up round the edges like flowers. So pretty. And delicious too I’ll bet!
I say keep the sweet potato recipes coming. Love them. Had never heard of rice bran oil, but finding that my daughter reacts to so many oils, especially canola and safflower. Thanks for the link so I could read about it and the health benefits.
these sound great. I do not often fry stuff, but I think I’ll have to try this.
another thing I make with sweet potatoes — vegetable stew. it’s good with meat stews too, especially lamb. so if there are any leftover vegetables lurking in your Cape Cod kitchen, that’d be something warm and hearty to try as well.
I have made this recipe a few times and have found the best combination to be melted butter on.Moisture from another dish will prevent them from getting crisp.The thinner you can get the slices the better.My mandoline is pretty cheap,so there were a few chunkier slices that weren’t as great.
These look divine. And delicious. And perfect either solo or with a sandwich. Yum.
If you make your way off the cape and want to visit Worcester, you would be most welcome!
~Ellen