Homemade Sweet Potato Chips have a light crispiness that are perfect for snacks or a healthy plate of nachos. Cooked in coconut oil and kissed with chili powder, these little beauties will make you smile.
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I love to munch. I mean who doesn’t? I would like to meet the person who doesn’t and give them a piece of my mind. It is practically inhumane not to like to munch. You can imagine my desperation I felt when starting the elimination diet and not being able to have corn. That means no corn tortillas, no grilled corn in my salad and the worst part, no tortillas chips (all organic of course). Oh the horror!!!! Thank God the build up of starting the elimination diet was by far the worst part over the actual diet. Now don’t get me wrong, I have had my moments but I thought for certain I would be face-planted to the outside window of the local Mexican eatery, staring at the customers enjoying their delectable chips and salsa, drool cascading down the front of me. Yep, that would have surely been a proud Heather moment. So let me tell you about these glorious little Homemade Sweet Potato Chips that saved me from utter humiliation.
One of the secrets to soul satisfying, crispy Homemade Sweet Potato Chips is to slice the potatoes evenly and thin. Personally, I would not even try to attempt cutting them with a knife myself because I would either chop a finger off or my chips would turn into fries. A mandolin is a fast and easy way to achieve the thinness that will make the perfect crispiness. (affiliate)
One nice large and fat sweet potato will yield enough chips for 2, possibly 3 people. 2 large and fat potatoes will be enough for 4-5 people.
Tips about Homemade Sweet Potato Chips:
- I used a flat bottom wok for frying these Homemade Sweet Potato Chips over a medium- medium/high heat (depending on the size of the burner). Flat bottom woks are perfect for making a quick stir fry like my Lemon Chicken Stir Fry or deep frying these chips. (affiliate)
- I used refined Organic Coconut Oil for these Homemade Sweet Potato chips because refined coconut oil can handle temperatures up to 400℉. If you are not a lover of coconut oil than I highly recommend using Chosen Foods Avocado Oil. I love this brand because it has a great, mild flavor and smell. Check out this eye opening information from clinical nutritionalist Christa Orecchio that explains why I do not recommend using vegetable oils.
- You will want the oil hot enough that it is only slightly smoking. If there is a lot of smoke, it is way too hot. Fry 5-7 chips at a time, depending on the size, making sure to not over crowd the pan. Turning the chips a few times will help in making sure they are evenly cooked.
- One thing to keep in mind, if your Sweet Potato Chips are not fried long enough and lighter in color, your chips will not be crispy enough and will not stand up to all the ingredients for nachos. It generally takes 3-5 minutes to fry, depending on heat source.
- Once the Homemade Sweet Potato Chips are done frying, place on a paper towel to absorb extra oil. Lightly season with salt and chili powder. Enjoy as a snack or use to make my Super Healthy Sweet Potato Nachos recipe. (affiliate)
Sweet Potato Chips
- 1 lg sweet potato
- 3/4 cup coconut oil
- salt to taste
- chilli powder- lightly sprinkled *optional
- Wash and peel sweet potatoes. With a sharp knife or mandolin, cut slices that are 1/8 of an inch thick or a touch thinner.
- In a skillet pan or wok add coconut oil and heat over medium- medium high heat, heating the oil hot enough that it is only slightly smoking. If there is a lot of smoke, it is way too hot.
- Working in batches, add 5-7 potato slices at a time. Turn chips a few times to evenly fry both sides. Fry for approximately 3-5 mins or until golden brown. Cooking times will vary depending on heat source.
- Once fried, place on paper towel to absorb extra oil and sprinkle with sea salt and chili powder.
Adapted from healthyeatsreal.com.
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