Sweet Potato Chips Recipe

Sweet Potato Chips

1. 1

   Prep

   Preheat oven to 400°F (200°C) if baking. Wash and dry the sweet potatoes. Using a mandoline set to 1/16–1/8 inch (1.5–3 mm) thickness or a very sharp knife, slice the sweet potatoes into uniformly thin rounds. Thin, even slices are crucial for even cooking and crispness.

2. 2

   Optional soak

   For crisper chips, place the slices in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat completely dry on clean kitchen towels or paper towels.

3. 3

   Coat

   In a large bowl, toss the dried slices with cornstarch (if using) to lightly dust them. Add the olive oil, sea salt, black pepper, and smoked paprika. Toss gently but thoroughly so each slice has a very thin, even coating.

4. 4

   Baking method

   Arrange the slices in a single layer on baking sheets lined with parchment paper or a silicone baking mat, making sure slices don't overlap. Bake at 400°F (200°C) for 12–18 minutes, flipping once at about 8–10 minutes. Watch closely toward the end; chips should be golden at the edges and crisp. Remove from oven and transfer to a wire rack to cool — they will crisp further as they cool.

5. 5

   Frying method

   Heat neutral oil in a deep pot to 350°F (175°C). Fry the slices in small batches until edges turn golden and chips are crisp, about 1–3 minutes per batch depending on thickness. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season with a pinch more salt while still hot.

6. 6

   Finish

   If desired, finely chop fresh parsley and sprinkle over the cooled chips for color and freshness. Taste and adjust salt. Serve at room temperature.