Sweet Potato Chips Recipe

Ingredients

• 4 mediumwhite sweet potatoes
• as neededrapeseed oil
• to tastesalt

Instructions

1. 1

   Slice the potatoes

   Peel the sweet potatoes and use a mandoline to cut them into very thin slices, about 1–1.5 mm thick.

2. 2

   Rinse the slices

   Put the slices in a large bowl of cold water and rinse them several times, until the water runs clear.

3. 3

   Dry them well

   Spread the slices on kitchen paper and blot them dry with more paper. Alternatively, spin them in a salad spinner first, then pat dry.

4. 4

   Heat the oil

   Heat the oil in a deep pot to 165°C.

5. 5

   Add a batch

   Carefully add a batch of sweet potato slices to the hot oil.

6. 6

   Fry until crisp

   Fry for 7–10 minutes, stirring occasionally.

7. 7

   Lift them early

   Remove the chips just before they become too brown; they will darken a little more after coming out of the oil.

8. 8

   Season the chips

   Transfer the chips to a strainer or wire rack and season with salt straight away. Shake gently to coat.

9. 9

   Cool and repeat

   Leave the chips to cool completely so they crisp up, then fry the remaining slices in batches.

What are sweet potato chips?

Sweet potato chips are thin slices fried until crisp, a simple snack or side found in many food traditions. The recipe is listed as African cuisine, though the broad name covers many regional ways of preparing sweet potatoes.

This version keeps the ingredient list short. Thin slicing, rinsing and thorough drying help the slices fry more evenly and turn crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 2g protein, 31g carbs, 11g fat.

The sweet potatoes provide most of the carbohydrates, along with some fibre and a little protein; the frying oil contributes most of the fat. Serve a portion with beans or another protein-rich dish and vegetables for a more balanced plate.

Choosing and slicing the potatoes

White sweet potatoes: these are the variety specified here; choose firm potatoes without soft spots. Their flesh may be less orange than other sweet potatoes.

Even slices: a mandoline makes it easier to keep each slice around 1–1.5 mm thick. Use its hand guard, and take care as the potato gets smaller.

Rinsing and drying

Rinsing: swish the slices in cold water and change the water until it runs clear. This removes loose surface starch that can make slices stick together.

Drying: blot the slices thoroughly before frying. Wet slices can cause the oil to spit, so work in manageable batches and check that no water remains on them.

Frying in batches

Oil temperature: heat the oil to 165°C before adding the potatoes. A thermometer helps keep the temperature steady as each batch goes in.

Batch size: add only enough slices to sit loosely in the pot. Crowding makes the oil temperature drop and can leave the chips less crisp.

Judging when they are done

Colour: take the chips out while they are still a little lighter than your preferred final colour. They continue to darken slightly after frying.

Cooling: spread them on a strainer or wire rack and let them cool fully. They become crisper as they cool, so allow that time before deciding whether they need more frying.

Serving the chips

Serve the chips once cool, as a snack or alongside a meal. Their mild sweetness and salty finish work well with grilled vegetables, beans or a dip.

Season immediately after frying so the salt adheres while the surface is still warm. Add it gradually and taste as you go.

Recipe notes & tips

• Use a mandoline hand guard to protect your fingers while slicing.
• Keep the slices in cold water as you work so they do not dry out before rinsing.
• Dry the slices thoroughly to reduce splattering when they enter the oil.
• Use a thermometer to bring the oil back to 165°C between batches.
• Season each batch as soon as it comes out of the oil.
• Let the chips cool in a single layer so they crisp without trapping steam.

Variations

• Add black pepper: season the warm chips with freshly ground pepper alongside the salt.
• Try chilli: add a pinch of chilli flakes to the salt for gentle heat.
• Use smoked paprika: dust the chips lightly after frying for a smoky note.
• Add garlic: mix a little garlic powder into the salt before seasoning.
• Serve with a dip: pair the cooled chips with a simple yoghurt or bean dip.

Common mistakes to avoid

• Uneven slices: thick pieces take longer to crisp; aim for slices around 1–1.5 mm.
• Skipping the rinse: excess surface starch can make slices cling together; rinse until the water runs clear.
• Leaving slices wet: moisture can make hot oil spit; blot them thoroughly before frying.
• Crowding the pot: too many slices at once can lower the oil temperature; fry in batches.
• Frying until very dark: the chips deepen in colour after removal; lift them while they are still slightly lighter.
• Eating them straight away: the chips may not yet be crisp; let them cool completely first.

How to store

Once completely cool, store the chips in an airtight container at room temperature and eat within 1–2 days for the best texture. They are best freshly fried; if they soften, briefly warm them in an oven at 150°C and cool before serving.

Frequently asked questions