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5 from 2 votes

HOMEMADE FRIED SWEET POTATO CHIPS

If you like crunchy food and you're also a fan of sweet potatoes, then these Homemade Fried Sweet Potato Chips with sweet and smoky flavor are what you'll crave.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: snacks, Snacks and Munchies
Cuisine: American Comfort Food
Servings: 6 cups
Calories: 1913kcal

Ingredients

  • 3-4 long, slender sweep potatoes slender sweet potatoes, peeled
  • 6 cups peanut oil or other neutral-flavored, high smoke point oil
  • 2 tablespoons kosher salt
  • 1 teaspoon sweet smoked paprika
  • ½ teaspoon ground cinnamon
  • teaspoon freshly grated nutmeg

Instructions

  • -Using the mandolin or chef's knife, slice the sweet potatoes, width-wise, into very thin slices (approximately 1/16" slices) but not so thin that you can see through them.
  • -After slicing the potatoes, place them in the water, making sure to separate each slice.
  • -Allow the sliced potatoes to sit in the water for 5 minutes while preparing a baking sheet with layers of paper towels.
  • -Arrange the sliced, soaked potato slices evenly between the layers of paper towels. *NOTE - Drying the potato slices thoroughly on paper towels is critical because wet potato slices will spit and sputter hot oil, which can become dangerous.
  • -Meanwhile, in a large Dutch oven, heat the peanut oil over medium heat until the oil reaches 325-degrees Fahrenheit on an instant-read thermometer.
  • -While waiting for the oil to heat, use a small bowl to mix the salt, paprika, cinnamon, and nutmeg.
  • -Working in small batches and using a large slotted spoon, carefully lower some dried sweet potato slices into the hot oil.
  • -Watch them carefully, and gently turn them occasionally using the slotted spoon until they are lightly browned and crunchy. *Important - This should only take a few minutes, so this needs process needs your complete attention.
  • -Carefully remove the fried chips from the oil (allowing the excess fat to runoff), and place the chips on dry paper towels to drain.
  • -Immediately after removing the chips from the oil, sprinkle them evenly with the salt and cinnamon mixture.
  • -Continue the same process with the remaining potato slices until all the chips are fried and crunchy.
  • -Serve immediately.

Notes

Store any leftover chips in a brown paper bag at room temperature for 4-5 days.
Cool the frying oil completely before straining and storing it for other uses. May be used up to 4 times before discarding and starting over with fresh oil.
Store the oil in a cool dry place in an airtight container.

Nutrition

Serving: 1cup | Calories: 1913kcal | Carbohydrates: 1g | Protein: 1g | Fat: 216g | Saturated Fat: 37g | Polyunsaturated Fat: 69g | Monounsaturated Fat: 100g | Sodium: 2326mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg