This recipe is incredibly similar to my Sweet Potato Fries Recipe I posted last year, but the results are quite different! Although you can easily make Sweet Potato Chips by baking in the oven as well, I prefer the frying method.
You will rarely find this preference amongst health bloggers because oils (such as vegetable oil) are SO bad for you. Can you blame the usual foodies for avoiding all oils in general? No! But you can use unflavored coconut oil instead and receive a product that is good for both your body and your taste buds!
In addition, the frying process takes about 5 minutes or less and the baking process is 2 hours. That being said, I easily chose the frying method as my preferred method and I’m glad I did! The sweet potato chips I created turned out delicious and they make a fantastic On-The-Go snack!
If you’ve been searching for any of the above lately, the search is over with this recipe! I hope you all enjoy my newest snack! Please be sure to comment below with any feedback you have for me! Thanks!
Sweet Potato Chips Recipe
6 small sweet potatoes, cut into halves or quarters
3 cups unflavored coconut oil
Sea Salt, to taste
Food processor for slicing sweet potatoes
1 Large frying pan
1 Glass Baking Dish (I prefer using a 10 x 16 dish)
2 Paper Plates
1 Large Spoon (for scooping chips out of pan)
1 Large Spatula (for stirring chips while in frying pan)
- Using a large knife, cut sweet potatoes into halves or quarters and begin feeding through your food processor. You are going to want to use the medium-sized attachment for the “standard” round chip shape. Set aside.
- Scoop the 3 cups of coconut oil into the frying pan. Turn your stove-top to Medium Heat. You’re going to want to let this oil sit for about 10 minutes in order for it to become hot enough to actually fry the sweet potato slices and turn them into chips.
- While you wait for the oil to heat completely, set out 2 paper plates and one glass baking pan. Line each with a napkin and set aside for later.
- Once the oil has heated completely, use a large spoon to scoop raw sweet potato slices from the food processor and gently drop into oil. I prefer the spoon to scoop instead of using my hands to prevent being burned from the “popping” coconut oil.
- You will want to simultaneously spread chips evenly about the pan until it is completely covered by a single layer of slices. The amount to scoop will depend on the size of your chips.
- Let cook for about 5 minutes and stir every 1-2 minutes.
- The longer the oil sits, the hotter the oil will become which means you may not have to cook the next batches for quite as long as the first batch. Be sure to watch each of your batches closely and decide what amount of time works for you. *Note: My 1st batch cooked for the full 5 minutes, but my 2nd batch only needed 4 minutes and my 3rd batch only needed 3 minutes.
- As each batch is removed, set on one paper plate so that you can add salt (to taste) on your chips. Cover (like a lid) with the 2nd plate and give them a good shake to evenly distribute the sea salt. This is a good way to soak up extra oil, as well.
- Transfer chips to a glass plan in order to let cool. They will also crisp up A LOT during this time.
- Once cool, serve immediately or transfer to a storable container with lid to maintain freshness. Chips remain fresh and crispy for up to 1 week if properly stored.
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