Homemade sweet potato chips are a delicious, crispy, healthier alternative to bagged chips from the grocery store. They are easy and fun to make – you can’t go wrong!
These homemade BBQ potato chips are a great knockoff of your favorite bag of chips!
Sweet potatoes have tons of nutrients and make a delicious chip. If you want to skip the additives and questionable ingredients from store-bought ones, take a little time and make these sweet potato chips yourself.
The absolute best way to make these is to use homegrown sweet potatoes, otherwise, fresh market sweet potatoes do just as well.
Sweet Potato Chips
Slicing the sweet potatoes as thin as possible makes these chips crispy, if you have a mandolin it can be a huge help for this project!
These sweet potato chips deliver the amazingly sweet and earthy flavor of sweet potatoes, with just the crunch you want in a chip. Paired with dips like roasted red pepper hummus, spicy hummus, or homemade salsa, you’ve got a delicious party snack!
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Ingredients
Sweet potatoes — I typically use the ones that are orange on the inside, however, whichever kind you grow or have access to here will be just as delicious and nutrient dense.
Paprika — I love smoked paprika on these sweet potato chips, but use whatever type you prefer or have on hand.
Oil — Opt for an oil that will handle high heat. I typically use avocado oil in my kitchen, but sunflower or peanut oil are also good options.
Fried Sweet Potato Chips
Peel the sweet potatoes and rinse them off in cold water.
Next, slice the sweet potatoes. The thinner the slices, the crispier the sweet potato chips!
The key here is to get them as thin as possible with the tools you have. Use a mandoline on the thinnest setting, a food processor slicing blade, or a sharp knife.
Heat up the deep fryer pan to 350 degrees Fahrenheit.
Put several sweet potato slices in the deep fryer. Use a slotted spoon to carefully transfer the potato slices into the hot oil in batches.
Turn each individual slice over with a fork after 30-45 seconds. It helps to work in small batches so you don’t overcrowd the hot oil. Let the chips cook for another 30-45 seconds (1-1 ½ minutes total).
Transfer to a large bowl lined with a kitchen cloth or several paper towels to soak up any excess oil. Although chips made in a deep fryer seem to absorb less oil than those made in a saucepan, you’ll still have some excess to soak up.
While the chips are still warm from frying, sprinkle the seasonings on so they’ll stay once the chips cool.
* It’s important to note that the cooking time may vary based on the thickness of the potato slices.
How to Store Sweet Potato Chips
It’s doubtful that any will be leftover if your home is anything like mine. But, if you do find yourself needing to store fried sweet potato chips, the best way is in a sealed bag or container at room temperature. I’d opt for the pantry or countertop.
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Sweet Potato Chips
Ingredients
- 3 medium sweet potatoes
- ¼ teaspoon paprika powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 - 4 cups oil for frying I like avocado oil
Instructions
- Peel sweet potatoes and rinse them under cold water.3 medium sweet potatoes
- Slice the sweet potatoes with a mandoline on the thinnest setting. If you don't have a mandoline, use a sharp knife and cut as thin as possible.
- Heat a deep fryer pan to 350 degrees Fahrenheit.3 - 4 cups oil for frying
- Put several slices in the fryer and turn each individual slice over with a fork after 30-45 seconds. Work in small batches, making sure to avoid overcrowding the hot oil.
- Let the chips cook for another 30-45 seconds (1-1 ½ minutes total) and transfer to a large bowl lined with a kitchen cloth or paper towel to soak up excess oil.
- Sprinkle seasonings on the chips while they're still warm.¼ teaspoon paprika powder, ¼ teaspoon salt, 1/8 teaspoon black pepper
Notes
- Note: cook time may vary somewhat based on the thickness of the slices.
- Nutrition facts assume 1 tablespoon oil absorbed per serving.
Nutrition
