Fried Sweet Potato Chips
The devil is in the details with these perfectly fried sweet potato chips. Getting accurately cut, thin slices of sweet potato. The perfect frying temperature. And the perfect length of time to fry... they all factor into what will surely become one of your favorite Paleo snack recipes!
- 1 whole 1 whole 1 whole Sweet Potato, Garnet or Jewel Variety
- 2 cup 2 cup 2 cup Coconut Oil, Organic, (or Lard, or Duck Fat), to fry
- 1 Tbsp 1 Tbsp 1 Tbsp Sea Salt, Fine, or Pink Himalayan Salt
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin by rinsing and patting dry your sweet potato. Ideally you will have selected one that will yield nice sized chips (not too small, not too big).
- Slice the sweet potato into rounds that are as thin as possible. Use a very sharp knife, or deli slicer, and slice the sweet potato into 1-2mm thick slices.
- Heat the coconut oil (or other fat) in a saute pan or sauce pan over a medium flame. Use a candy thermometer to measure the temperature of the oil. Get the oil to a steady 270F before adding any chips.
- Fry the sweet potato chips in batches, about 3-4 minutes per batch. Flip the chips every minute or so, until the bubbling dies down significantly.
- Remove the chips from the oil, and transfer to a wire rack to cool and drain. Sprinkle with a small pinch of salt while they are still warm so that the salt can use the remaining oil to stick to the chip.
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