Sweet potato chips are so much tastier than boring old potato chips. And much better looking!
There’s no secret to the recipe here – just sweet potatoes and some sea salt. However, there are several tricks to getting them to turn out right:
- The oil has to be very hot, around 375 degrees. (I use canola oil, both for its health benefits and because it has a higher smoke point than other oils)
- The sweet potatoes have to be cut very thinly, with consistent thickness. The best way to do this is with a good mandolin, set to the thinnest setting (on the one I use, it’s 1/32 inch).
- After slicing, rinse the potatoes in cold water, then dry them thoroughly. It’s very important to make sure they’re dry before frying them. I use a good salad spinner, but paper towels would work too.
- Small batches. I fry about 20 chips at a time. Too many at once, and it lowers the oil temperature and the chips come out chewy.
After frying, place them on paper towels and sprinkle them with sea salt right away. Optionally, garnish with some chopped chives, chervil or parsley for a little added color and flavor.