macro shot of vegetable lot

Welcome to BLEND

Get creative with our imagination

Homemade Sweet Potato Chips - Quick & Easy Recipe

Prep: 10 minutes Cook: 10 minutes

Free

Ingredients

  • 4 medium white sweet potatoes (see Note for the best variety to use)

  • Canola oil

  • Salt

Direction

Prep the Sweet Potatoes

  1. Peel the sweet potatoes.

  2. Using a mandoline, slice them very thinly — about 1 to 1.5 mm thick. Always use the mandoline guard to protect your fingers.

Rinse & Dry

  1. Transfer the slices to a large bowl of cold water.

  2. Rinse several times until the water runs clear.

  3. Lay the slices on paper towels and blot dry thoroughly.

    • You can also spin them in a salad spinner first, then pat dry.

Heat the Oil

  1. Heat canola oil in a deep pot to 325°F (165°C).

Fry the Chips

  1. Add a batch of sweet potato slices to the hot oil.

  2. Fry for 7 to 10 minutes, stirring occasionally.

  3. Remove the chips just before they turn too brown — they will continue to darken slightly after frying.

Season & Cool

  1. Transfer the chips to a strainer or wire rack.

  2. Season immediately with salt, shaking gently to coat.

  3. Let the chips cool completely so they crisp up.

  4. Repeat with the remaining slices.

Note

Best Sweet Potato for Crispy Chips

White sweet potatoes make the crispiest chips — they fry evenly, hold their shape, and develop that perfect light crunch. If you’re in the U.S., look for boniato, which is the closest match. Depending on the store, it may also be labeled Cuban sweet potato, batata, or Caribbean sweet potato.

If boniato isn’t available, Japanese, orange, or purple sweet potatoes will still work, but expect slight differences in flavor, texture, and crispiness.

  • Chips should be lightly golden brown.

  • Bubbling will slow down.

  • The oil becomes noticeably quieter.

  • Remove them just before they get too dark, as they continue browning after they leave the oil.

Nutrition -

(Per 1 Cup Serving)

Calories: 160 Carbohydrates: 18 g Protein: 1 g Fat: 10 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 150 mg (varies with salt level) Potassium: 230 mg Fiber: 2 g Sugar: 4 g Vitamin A: 80–120% DV (varies by potato type) Vitamin C: 3% DV Calcium: 20 mg Iron: 0.4 mg