Written by Kate Tietje
I’ll be honest: we are not generally fans of sweet potatoes.
Yet…I know they’re so healthy for us. And cheap. I needed to find a way to incorporate sweet potatoes that we would all actually eat without necessarily hiding them in something (although that works too — sweet potato bread, anyone?). These chips fit the bill and were great with a summer meal to boot.
They’re not quick, but they are easy. And healthy. And yummy. And worth it, sometimes. To learn more about why coconut oil is a healthy fat — and why we need fat, check out our blog Healthy Fats: What, Why, and Where to Find Them!
Sweet Potato Chips
Ingredients:
- 3 medium sweet potatoes, thinly sliced (about 1/8″ thick)
- Coconut oil
- Sea salt
Directions:
Step 1: Slice your sweet potatoes. I used my mandolin slicer to get them roughly 1/8″ thick and fairly uniform. If you don’t have one…get one! They are so much better than slicing by hand for chips, scalloped potatoes, etc.
Step 2: Put your slices in a bowl and cover with water and sea salt. This will draw out some of the starch. Plus, you can do it ahead of time. (I did it while preparing lunch, and we ate them with dinner.)
Step 3: Drain them when you are ready to fry them (a few hours later, although I’m sure you could use them longer). Place them on a small towel and pat dry. If you don’t, the wet chips will make the hot oil spatter, and you could get burned.
Step 4: Heat some coconut oil in a pan. I used about 1/2 – 3/4 cup to start.
Step 5: When the oil is hot (keep it on medium-high — it should be hot enough that a chip slipped in will sizzle immediately but not burn. The oil also should not be smoking), put the first batch of chips in.
Step 6: Let them fry until they’re lightly crispy, but they shouldn’t brown. Some of mine did, and they’re burned…but they are still yummy. If the oil is at the right temperature, cooking should take a few minutes. Transfer them to a plate and add sea salt to them.
I served mine with sausages on buns. Yummy!
Sweet Potato Chips
Ingredients
- 3 medium sweet potatoes thinly sliced (about 1/8" thick)
- Coconut oil
- Sea salt
Instructions
- Slice your sweet potatoes. I used my mandolin slicer to get them roughly 1/8" thick and fairly uniform. If you don't have one...get one! They are so much better than slicing by hand for chips, scalloped potatoes, etc.
- Put your slices in a bowl and cover with water and sea salt. This will draw out some of the starch. Plus, you can do it ahead of time. (I did it while preparing lunch, and we ate them with dinner.)
- Drain them when you are ready to fry them (a few hours later, although I'm sure you could use them longer). Place them on a small towel and pat dry. If you don't, the wet chips will make the hot oil spatter, and you could get burned.
- Heat some coconut oil in a pan. I used about 1/2 - 3/4 cup to start.
- When the oil is hot (keep it on medium-high -- it should be hot enough that a chip slipped in will sizzle immediately but not burn. The oil also should not be smoking), put the first batch of chips in.
- Let them fry until they're lightly crispy, but they shouldn't brown. Some of mine did, and they're burned...but they are still yummy. If the oil is at the right temperature, cooking should take a few minutes. Transfer them to a plate and add sea salt to them.
MMMM! Those look delicious!
I love to make sweet potato fries. Preheat oven to 425. Wash sweet potato then cut sweet potato in half long ways then make 1/8 in slices (long ways). I don’t peel mine. Toss in olive oil. Lay on baking sheet. Sprinkle with sea salt and garam masala. (My husband prefers just sea salt but I LOVE the garam masala.) Bake for about 10 minutes. Flip over and sprinkle again with sea salt and garam masala. Bake for about another 7-10 minutes. I like mine a little crispy. Watch them close to see when they are done to your liking. My 7 month old loves these. And they are mashable enough that she can just eat them by herself after I peel the skin off. No pureeing required.
At our house we eat them however we can,but our favorite is mashed up with butter and cinnamon. Yummy! Look forward to trying the chips,but admit I’m a bit concerned about the time involved. However since I like them so I’m sure I’ll give it a go.
I make my sweet potato chips the same way! …..out of the food processor and into the pot of coconut oil…I like to add sautéed garlic to these as well! YUM 🙂
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