Crispy Homemade Sweet Potato Chips | Better Than Store-Bought!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth while cayenne provides heat.

Wash and dry the sweet potato.

Peel the sweet potato (optional to leave the peel on).

Cut off the ends of the sweet potato.

Prepare a bowl with ice cold filtered water.

Using a mandolin slicer set to thickness 2, slice the sweet potato into thin rounds directly into the bowl of water.

Soak the sweet potato slices in the cold water for 20 to 30 minutes to leech out extra starch.

Drain the sweet potato slices using a colander or by holding the hand over the bowl.

Bring a pot with about 1-1.5 inches of water to a boil on high heat.

Once boiling, add several sweet potato slices (about a third at a time) to the pot without crowding.

Boil the sweet potato slices for 3 to 4 minutes, stirring occasionally with a wooden spoon or spider strainer.

Remove the boiled slices and place them on a plate lined with paper towels to dry before frying.

Heat oil in a frying pan until hot.

Carefully drop the dried sweet potato slices into the hot oil and fry, moving them around with a spider ladle.

Once the bubbling around the potato slices decreases and they feel crispy, remove them from the oil.

Transfer the fried sweet potato chips to another plate lined with paper towels to drain excess oil.

Sprinkle a little sea salt on the hot chips before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary