Total Time
25mins
Prep 15 mins
Cook 10 mins

I'm not a big fan of fried foods, but I do love sweet potatoes and this recipe caught my eye. For a treat, try it! Slice the sweet potatoes as thinly as possible to decrease fry time and increase crispness. Slicing the sweet potatoes with a mandoline makes for wafer-thin and uniform rounds. But you can also use a chef's knife to slice the potatoes. Adapted from Serious Eats. I believe they got this from Marvin Gapultos who is the author of the Filipino food blog, Burnt Lumpia.

Ingredients Nutrition

Directions

  1. Combine the spices in a small bowl and set aside.
  2. Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove).
  3. Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
  4. When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.
Most Helpful

March 20, 2013: Wow... what a great spice recipe for home-made chips. I can see how this can be altered to your personal preference. I actually added a tad too much of cayenne, but that's okay. Still it was fantastic. I used 2 different mandolins (one regular thin cut and one that makes rippled chips), and both turned out perfectly. I also used 2 different potatoes (one sweet potato and one russet). Also, both were just fine. Thanks for posting this recipe. (Made for "New Kids on the Block" tag game - Spring 2013). UPDATED May 11, 2013: I made these again last night to serve with some grilled rib eye steak sandwiches. This time I left out the brown sugar and added a touch more garlic powder, and they were just as good as the first time. This is such a versatile recipe, and I plan to use the instructions and seasonings many more times to come. Thanks again, Sharon.

rosie316 May 11, 2013