There’s nothing better than Deep-Fried Sweet Potato Chips—crispy, slightly sweet, and perfectly seasoned! Whether you’re making them for a snack, game day, or party appetizer, this recipe delivers restaurant-quality chips at home.
For a delicious pairing, serve them with our Easy Dill Pickle Dip, a creamy and tangy dip that complements the sweetness of the chips perfectly.
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Sweet potato chips have become a well-loved snack for their unique texture and flavor. Unlike regular potato chips, they taste slightly caramelized when fried. Their natural sweetness pairs well with a variety of seasonings.
If you're a fan of sweet potato dishes, you might also enjoy our Air Fryer Sweet Potato Wedges, which offer a healthier twist with the same delicious flavor.
Why We Love This Recipe
- Perfectly Crispy Texture: Deep-frying creates an irresistible crunch that pairs well with dips or stands alone as a snack.
- Naturally Sweet & Savory: Sweet potatoes bring a subtle sweetness that enhances the seasoning for a well-balanced bite.
- Easy to Make: With just a few simple ingredients and quick frying time, these chips are a hassle-free homemade treat.
- Great for Any Occasion: Whether for snacking, game day, or a party, these chips are always a crowd-pleaser!
Deep Fried Sweet Potato Chips Ingredients
- Fresh Sweet Potatoes: Choose firm, unblemished sweet potatoes for the crispiest chips. Love sweet potatoes? Try these buttery Caramelized Sweet Potatoes or creamy Mashed Sweet Potatoes for a totally different take on this ingredient!
- Peanut Oil: The best choice for deep frying due to its high smoke point and neutral flavor.
- Salt: Enhances the natural sweetness of the potatoes.
- Smoked Paprika (Optional): Adds a mild smoky depth that pairs well with crispy chips.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Peanut Oil: Swap for Canola oil, another great high-heat frying option.
- Sweet Potatoes: Regular potatoes work well for classic homemade chips.
- Smoked Paprika: Chili Powder adds a mild heat instead of smokiness.
How to Make Deep-Fried Sweet Potato Chips
STEP 1: Slice the Sweet Potatoes
Wash and peel the sweet potatoes. Use a mandoline slicer or sharp knife to cut thin, even slices (about ⅛-inch thick).
📌 Pro Tip: Thinner slices crisp up faster!
STEP 2: (Optional) Soak for Extra Crispiness
Place slices in a bowl of cold water for 20 minutes to remove excess starch.
Drain and pat dry completely with a clean towel.
⚠️ This step is crucial to avoid oil splatter.
STEP THREE: Deep-Fry the Chips
Heat peanut oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry in small batches for 2–3 minutes, stirring occasionally. Once golden and crispy, remove with a slotted spoon and drain on a paper towel-lined plate.
📌 Pro Tip: For the crispiest sweet potato chips, let the slices air dry on a wire rack for at least 10-15 minutes before adding to a bowl.
STEP FOUR: Season & Serve
Immediately sprinkle with salt and any additional seasonings while warm. Let cool slightly. The chips will crisp up as they rest.
📌 Pro Tip: Always season immediately after frying so the salt and spices stick better.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
✔️ DO Slice evenly since thin, uniform slices cook evenly for the perfect crisp.
✔️ DO Fry in small batches to prevent sogginess.
✔️ DO Use a thermometer and keep oil at 350°F for consistent frying.
✔️ DO Add salt and seasonings while warm to help them stick better.
❌ DO NOT Store in the refrigerator.
Storage
- Storage: Store in an airtight container at room temperature for up to 3 days. Avoid refrigeration since it makes the chips soggy.
- Reheating Options:
- Oven: Bake at 325°F (160°C) for 5-7 minutes.
- Air Fryer: Heat at 300°F for 3-4 minutes to restore crispiness.
- Microwave (Not Recommended): Chips will turn soft.
Recipe FAQs
Soggy sweet potato chips are usually caused by too much moisture or low frying temperature. To fix this, make sure the slices are completely dry before frying and keep the oil at 350°F (175°C). Fry in small batches to prevent overcrowding and dry on a wire rack.
Soaking sweet potatoes in cold water for 20-30 minutes helps remove excess starch, which can improve crispiness. However, sweet potatoes don’t contain as much starch as regular potatoes, so this step is optional.
To keep homemade sweet potato chips fresh and crispy, store them in an airtight container at room temperature with a paper towel to absorb excess moisture. If they lose their crunch, reheat them in a 325°F oven for 5-7 minutes to restore crispiness. Avoid storing them in the fridge, as humidity can make them soft.
Did You Like These Crispy Sweet Potato Chips?
- Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if you think fried sweet potato snack is drool-worthy!
📖 Recipe
Deep-Fried Sweet Potato Chips
Equipment
- Mandoline slicer
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Wire rack or paper lined plate
Ingredients
- 3 large sweet potatoes peeled and thinly sliced about ⅛-inch thick
- peanut oil for deep frying
- 1 ½ teaspoons salt or to taste
- 1 teaspoon smoked paprika optional
Instructions
- Wash the sweet potatoes. Using a mandoline slicer or a sharp knife, cut them into thin, even slices (about ⅛-inch thick).
- Place slices in a bowl of cold water for 20 minutes to remove excess starch.
- Drain and pat dry with a clean kitchen towel. (If skipping this step, just make sure the slices are completely dry.)
- Heat peanut oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry in small batches for 2–3 minutes, stirring occasionally.
- Once golden and crispy, remove with a slotted spoon and drain on a paper towel-lined plate or wire rack.
- Sprinkle with 1 ½ teaspoons salt and any additional seasonings while still warm.
- Let cool slightly—they will crisp up as they rest.
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Notes
- Peanut Oil: Swap for Canola oil, another great high-heat frying option.
- Sweet Potatoes: Regular potatoes work well for classic homemade chips.
- Smoked Paprika: Chili Powder adds a mild heat instead of smokiness.
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