Sweet Potato Chips

By Martha Rose Shulman

Sweet Potato Chips
Andrew Scrivani for The New York Times
Total Time
About 20 minutes
Rating
4(75)
Comments
Read comments

If you deep-fry properly — allowing the oil to reach 360 to 375 degrees, letting it return to high temperature between batched, and not crowding the pan with items — your food will not absorb much of the oil. I find it easiest to make these addictive chips in a wok or a deep-fryer. The contrast of toasty and sweet flavors is delightful. I use a Japanese slicer to get uniform, paper-thin slices. Seek out organic oils.

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Ingredients

Yield:Serves six
  • 1pound sweet potatoes, peeled and sliced paper-thin
  • 3 to 4cups organic canola oil (or enough for about 3 inches in a wok, deep-fryer or wide saucepan)
  • Salt to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1189 calories; 127 grams fat; 9 grams saturated fat; 1 gram trans fat; 80 grams monounsaturated fat; 36 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 472 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 360 to 375 degrees. Use a deep-fry thermometer to measure the temperature. Cook a handful of sweet potato slices at a time. They are ready as soon as the edges curl and brown, which should take no more than a minute and probably will take much less. Do not crowd the pan.

  2. Step 2

    Using a deep-fry skimmer, remove from the oil and drain on paper towels on a rack. Allow the oil to come back up to 360 to 375 degrees between batches. Season with salt if desired and serve.

Tip
  • Advance preparation: You can slice the sweet potatoes an hour or two before you fry them, but they should be served right away.Many chefs reuse their oil, if it has not reached the smoke point. I usually do not, but if you do, strain it once it has cooled through a cheesecloth-lined strainer and keep in the refrigerator. You can use it one or two more times. To discard it, I empty the oil into a plastic bag, container, or jar once cooled, seal it and throw it in the trash.

Ratings

4 out of 5
75 user ratings
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Comments

Nicole G.

These were such a hit at a dinner party I recently threw. Paired these with a dill dipping sauce they went over very well. Make sure the slices are really paper thin, the thicker they are the longer they take to drain and dry out.

JJ

These can hardly be classified as "healthy." Baking the sliced sweet potatoes produces a more nutritious, delicious snack.

750ml

"To discard it, I empty the oil into a plastic bag, container, or jar once cooled, seal it and throw it in the trash." A more earth-loving way to discard used cooking oil is to bring it to the oil bin behind virtually any restaurant. They don't mind and the oil will be resused/repurposed.

Erica 67

Can these be made in the air fryer with just a spray of canola oil?

Mimi

Would this work in an air fryer?

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