|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 7mg||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade potato chips are a great alternative to store-bought versions, and these fried sweet potato chips are a nice change of pace. They're easy to make and deep-fried to crispy perfection, plus you can control the salt or add other seasonings to suit your family's taste.
As the name implies, sweet potatoes are naturally sweeter than regular potatoes. Their sweetness is mild, and they get a nice slight caramelization when deep-fried. The key to this recipe, though, is to cut the sweet potatoes into very thin pieces. It's a task best done with a mandoline, but some food processors have an attachment that can handle it just as well.
The other consideration is the oil in which you're deep-frying the potatoes. You want a high smoke point oil—such as peanut or canola oil—that can handle the high temperature without filling your kitchen with smoke. Use a thermometer to monitor the oil's temperature for the crispiest chips. Each time you add the sweet potatoes, the temperature will naturally drop by several degrees, and it will heat up again as they cook. To avoid soggy chips, work in batches so you don't overcrowd the pan and lower the oil temp too much, then let it come back to temperature before adding the next round of sweet potatoes.
Add as much salt to the sweet potato chips as you like. You can also give them a spicy kick with Cajun or Creole seasoning or use your favorite seasoning blend for a personalized flavor. They're great alongside nearly any main dish and a tasty snack your family will love.
2 medium sweet potatoes
Oil, for frying
Dash salt, or more to taste
Gather the ingredients.
Peel the sweet potatoes; cut them in half lengthwise and then slice very thinly with a mandoline or the slicer attachment of a food processor. Place the slices in a medium bowl and cover with cold water; let them stand for about 1 hour.
Remove a handful of sweet potato slices from the water and drain well on paper towels. Heat the oil to about 355 F to 365 F in a deep fryer or about 1 inch deep in an electric skillet or deep skillet on the stovetop. Make sure the pan is no more than half full of oil.
Place a double layer of paper towels across a large bowl or container.
Fry the sweet potato slices in one layer batches for a minute or two or until golden brown.
Lift chips out with a slotted metal spoon and let excess oil drip back into the pan. Transfer the slices to the paper towel-lined bowl and gently shake the bowl or grasp the paper towels by the ends and move back and forth so the chips will drain thoroughly.
Remove them to a pan lined with paper towels. Repeat with the remaining chips.
Let the chips cool completely and then sprinkle with salt before serving.