Recipe Collection: Sweet Potato Chips |

Recipe Collection: Sweet Potato Chips

admin June 27, 2013

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.  Read more about why coconut oil is a healthy fat — and why we need fat!

Sweet Potato Chips

Sweet Potato Chips


  • 3 medium sweet potatoes, thinly sliced (about 1/8″ thick)
  • Coconut oil
  • Sea salt


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 some sea salt.  This will draw out some of the starch.  Plus, you can do it ahead of time.  (I did mine while I was preparing lunch, and we ate them with dinner.)

sweet potato slices

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.

slices to dry

Heat some coconut oil in a pan.  I used about 1/2 – 3/4 cup to start.

coconut oil melt

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.  This is a 10″ pan and it took forever, 2 – 3 hours to fry all the batches.  In retrospect, a 12″ pan would have been better.  But I have 6 people in my family, so if you are making a smaller batch, this might be fine.

slices in pan

Let them fry until they’re lightly crispy, but they shouldn’t brown.  Some of mine did, and they’re burned…but they were still yummy.

slices frying

If the oil is at the right temperature, they should take just a couple of minutes to finish cooking.  Remove them to a plate and add sea salt to them.

I served mine with sausages on buns.  Yummy!

sweet potato chips

How do you like your sweet potatoes?


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  1. 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.


  2. 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.


  3. 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 🙂


  4. […] Lunch – Sausage sandwiches, sweet potato chips […]


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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