Forget about Doritos, Tostitos, or Lays, these homemade sweet potato chips are the perfect snack for your family movie nights or evenings with friends. Not only are they delicious and crispy, but they are also super quick to make! In fact, you only need 3 ingredients to make the best homemade chips ever!
PSST! You can double or triple the quantity of sweet potatoes (depending on their size) so all your guests can have some. Caution! These chips are super addictive!
SIMPLY DELICIOUS: Serve your sweet potato chips with fried mozzarella bites for a great snack platter!
Sweet potatoes, cleaned
Vegetable oil (for frying)
Slice the sweet potatoes using a mandolin slicer. Immediately transfer into a bowl filled with cold water.
Let soak the sweet potatoes for at least 15 minutes. Meanwhile, in a thick pan (a cast-iron one, for example), heat the vegetable oil.
Note: a 5 cm (2 inches) deep pan is sufficient.
Drain the sweet potatoes and rinse abundantly under water. Pat dry using a clean cloth or paper towel.
Line a baking sheet with many layers of paper towl. Then, verify if the oil is hot enough by placing a potato slice in it. If bubbles form around the chip and cooking seems to have started, the oil is ready.
Delicately place part of the potatoes in the oil. Stir gently using a slotted spoon or spider skimmer.
Cook a few minutes until the chips are golden and crispy. Transfer unto the paper towels. Season with salt immediately. Repeat these last few steps for the remaining sweet potato slices.
Letting your sweet potatoes soak in cold water is an essential step to remove the excess starch of tubers. It only takes 15 minutes and makes the result much crispier! Besides, this principle also applies to regular potato chips.
Also, cook only a small amount of chips at a time to avoid lowering the oil’s temperature. A frying oil below the optimal temperature usually produces an unpleasant, greasy, and less crispy result.
Homemade vegetable chips can be made with starchy vegetables such as beets, sweet potatoes, parsnips, carrots, Jerusalem artichokes, rutabagas, etc. Vegetables with a high water content (kale, radishes, zucchinis…) can also make chips, but will have to be disgorged before cooking. Plus, these homemade snacks will only be crispy when fresh and will quickly become soft due to room humidity.
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