Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- Sweet potatoes
- Vegetable or Canola oil
- Scrub the sweet potatoes clean or peel them thoroughly. Then slice them evenly and as thinly as you like. Thick-cut homemade potato chips are fabulous, do don't get too obsessed with thinness, evenness (so the potato chips cook evenly) is the key here. If you have a mandoline, this is the time to use it, but a good sharp knife and a steady hand work just as well.
- Rinse the sweet potato slices and then soak them for about half an hour in cold water.
- Drain the sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels.
- In a large, heavy pan or pot (I prefer to use a pot - the high sides keep the oil from splattering), heat about 1/2 inch of vegetable, canola, grapeseed oil or lard to about 350°F. In you don't have a candy/frying thermometer, don't worry. Just drop a dried slice of sweet potato in the oil, if it sizzles immediately but gently, the oil is the right temperature!
- Add a single layer of sweet potato slices to the oil. Fry sweet potato slices until they just start to darken on the edges, about 3 minutes per batch.
- Use a slotted spoon or tongs to transfer the sweet potato chips to layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.
Serve Sweet Potato Chips the same day they are made or store in an air-tight container at room temperature for up to two days.