The Perfect Sweet Potato Chips – a delicious recipe with sweet potato, coconut oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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).
2
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.
3
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.
4
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.
5
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.
1054
kcal
Calories
120
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 sweet potato, 2 cups coconut oil, 1 tablespoon sea salt.
Yes, The Perfect Sweet Potato Chips falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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