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.
- Serves: 2 servings
- Calories: 173
- Fat: 1
- Carbohydrates: 40g
- Sodium: 961mg
- Fiber: 5g
- Protein: 3g
- 1 pound sweet potatoes, peeled and cut into 1/8-inch slices
- 4 cups ice water
- 1 cup peanut oil (optional)
- Oil for the fryer (I prefer rice bran oil for its taste and health properties)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-ground black pepper
- Place sweet potato chips in ice water for about 10 minutes.
- Add the peanut oil to 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.
This content was originally posted on FearlessFresh.com.