Sweet Potato Chips

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Sweet Potato Chips

The secret to crisp sweet potato chips is to fry them in small batches, in peanut oil, at a low temperature. This makes 6 servings when served as a side but will be plenty for 10 appetizer servings.


  • 2 sweet potatoes, peeled about 2 pounds
  • 4-6 cups peanut oil
  • Kosher salt


  • Peel sweet potatoes and cut into 1/16-inch-thick slices, using a mandolin.
  • Pour peanut oil to depth of 3 inches into a Dutch oven and heat over medium-high heat to 300°F.
  • Fry potato slices in small batches, stirring often, 4 to 4 1/2 minutes or until crisp.
  • Drain on a wire rack over paper towels and immediately sprinkle with desired amount of cosher salt.
  • Cool completely and store in an airtight container at room temperature up to 2 days.


This recipe is from the Southern Living website (https://www.southernliving.com/syndication/sweet-potato-chips-0)

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