Sweet Potato Chips with Chili Garlic Salt

This is by no means a meal, but it is certainly a delicious snack.  I love sweet potatoes and am always looking for new ways to cook with them.  Obviously, potato chips are not the healthiest food, but they taste far better homemade than anything you could buy in a store. 

The best way to prepare potatoes, sweet potatoes, beets, or any other veggie for frying is to use a mandoline.  A mandoline is a very sharp slicing apparatus that allows you to cut veggies to different thicknesses.  Always use the guard that it comes with while slicing veggies or you could seriously hurt yourself.

I do not fry very often so when I do, I simply use a deep heavy-bottomed pan and put about 1 to 2 inches of canola oil in the bottom.  If you have a thermometer that will clip to the side of your pan, the temperature of the oil should be about 350 degrees.  When the oil is hot, add the sweet potatoes in small batches.  Don’t let the potatoes overlap each other so they can get nice and crispy.  If you add too many, they will be soggy.  Potatoes should cook for about 3 minutes or so.  I usually turn them over halfway through the cooking time. 

Remove from the oil with a slotted spoon and place on a plate covered with paper towels.  While the chips are still hot, sprinkle with some chili garlic salt and let cool. 

Chili Garlic Salt: 
2 Tablespoons Kosher Salt
1 Clove Garlic, finely minced
1 Teaspoon chili powder

Mix ingredients well.  I always have extra so I cover it and use it in my next recipe! 

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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