With summertime approaching, and our already warm weather, I am picturing backyard barbecues and picnics on the horizon. What better way to celebrate than with a healthier snack. Rather than reaching for processed potato chips, or expensive natural ones, you can make your own right at home. The great thing about homemade sweet potato chips is that they are lower in carbohydrates compared to regular chips. When making them at home you can use a healthier oil, as well. I use extra virgin olive oil to fry mine. What will you use?
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Crisp homemade sweet potato chips, either salted or add black pepper or chili powder. They're lower in carbs compared to other potatoes and sweeter!
Ingredients:
- 1 1/2 lbs. sweet potatoes
- Cooking oil
- Fine sea salt or coarse salt, to taste
Instructions:
- Rinse, scrub, and peel the potatoes. Slice them to 1/16-inch using a mandolin or electric slicer. Place them in cold water and refrigerate until icy cold. This makes them crispier.
- Drain and allow them to dry on paper towels or tea towels. Be sure to dry them thoroughly or the grease will splatter all over when frying.
- Preheat your deep-fryer or pan filled with oil to 325°F.
- Fry the potatoes in batches for 1 - 2 minutes. Allow them to drain on a plate lined with paper towels.
- Immediately salt them, to taste.
- Leave out at room temperature to keep their crispness.
Tips
Variations:
Instead of just salt, add black pepper or chili powder.