Crispy Sweet Potato Chips (Fried)
Deep-Fried Sweet Potato Chips: A Crispy & Delicious Treat
Instead of baking them in the oven, I decided to switch gears and make sweet potato chips by deep-frying them. I briefly considered using my air fryer with minimal oil, but today, I was really craving that classic fried taste. I feel a bit tired today, perhaps it’s the end of the long holiday. Let’s make some delightful crispy sweet potato chips that bring back nostalgic flavors!
Ingredients
- 1 large sweet potato
- Vegetable oil (for frying)
Cooking Instructions
Step 1
Today, we’re going to make delicious sweet potato chips using just one large sweet potato. It’s a simple yet special snack!
Step 2
To achieve maximum crispiness, the sweet potato needs to be sliced very thinly. Using a mandoline slicer is helpful for thin, uniform slices, though some may not be perfectly shaped. I’ll slice about one-third of the sweet potato thinly by hand for a nice appearance, and then use the mandoline for the rest. The thinner the slices, the crispier the chips will be.
Step 3
After slicing, soak the sweet potato pieces in water for about 20-30 minutes. This step is crucial to remove excess starch and prevent them from browning (oxidizing) too quickly. This will result in cleaner-looking and tastier fried chips.
Step 4
Drain the soaked sweet potato slices using a colander, and then thoroughly pat them dry with paper towels. Any remaining moisture can cause dangerous splattering when they hit the hot oil and will prevent the chips from becoming truly crispy.
Step 5
Now, let’s get ready to fry! Pour a generous amount of vegetable oil into a deep pot or saucepan, ensuring it’s deep enough for frying. For just one sweet potato, using a smaller pot is economical with oil. Heat the oil over medium heat until it reaches the right temperature for frying (around 325-350°F or 160-175°C). Carefully add the sweet potato slices, making sure not to overcrowd the pot. Gently stir them occasionally to ensure even cooking and prevent sticking.
Step 6
Frying in smaller batches in a smaller pot might mean some slices get slightly overcooked while others are still cooking. Don’t worry! A double-frying technique will yield perfectly crisp results. First, fry the slices until they are lightly golden and tender. Remove them and let them rest for a minute. Then, increase the heat to medium-high and re-fry them for a shorter time until they are deeply golden brown and super crispy. This double fry method ensures a wonderfully crunchy exterior and a satisfyingly tender interior.
