Crispy Sweet Potato Chips

Thin, crispy and naturally sweet, these homemade sweet potato chips are an easy way to elevate any appetizer spread. Using a vegetable peeler creates delicate ribbons that fry up beautifully crisp, making them perfect as a snack, garnish or crunchy topping for dips and spreads.

Ingredients

Sweet Potato Chips

1 large sweet potato
Neutral oil, for frying (such as rapeseed or sunflower oil)
Flaky sea salt, to taste

Instructions

Wash the sweet potato and leave the skin on if desired.
Using a vegetable peeler, shave the sweet potato into very thin ribbons.
Place the ribbons in a bowl of cold water and soak for 20–30 minutes.
Drain and pat completely dry with paper towels.
Heat the oil to 165–170°C (330–340°F).
Fry the sweet potato ribbons in small batches for 1–2 minutes or until lightly golden and crisp.
Remove with a slotted spoon and transfer to a wire rack or paper towel-lined plate.
Season immediately with flaky sea salt.
Allow the chips to cool slightly before serving, as they will continue to crisp up.

Notes & Pro Tips

A vegetable peeler creates ultra-thin chips that become especially crisp.
Fry in small batches to keep the oil temperature stable.
Sweet potatoes contain more natural sugar than regular potatoes and can darken quickly, so avoid frying at excessively high temperatures.
The chips may seem slightly soft when first removed from the oil but will crisp as they cool.
Delicious served alongside dips, spreads, burgers, sandwiches or as a crunchy garnish for appetizers.
For extra visual appeal, use both orange and purple sweet potatoes if available.

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