Sweet Potato Chips

The secret to crisp sweet potato chips is to fry them in small batches, in peanut oil, at a low temperature. This makes 6 servings when served as a side but will be plenty for 10 appetizer servings.

Sweet Potato Chips
Photo: Photo: Jennifer Davick
Total Time:
40 mins
6 to 8 servings


  • 2 sweet potatoes, peeled (about 2 lb.)

  • Peanut oil

  • Kosher salt


  1. Cut sweet potatoes into 1/16-inch-thick slices, using a mandoline. Pour peanut oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 300°. Fry potato slices, in small batches, stirring often, 4 to 4 1/2 minutes or until crisp. Drain on a wire rack over paper towels. Immediately sprinkle with desired amount of kosher salt. Cool completely, and store in an airtight container at room temperature up to 2 days.

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