Deep-Fried Sweet Potato Chips deliver restaurant-style crispiness, natural sweet potato flavor, and simple frying technique. This homemade chip recipe uses thinly sliced sweet potatoes soaked briefly in water before deep frying until golden and crisp.
If you love sweet potatoes, you might also enjoy our Air Fryer Sweet Potato Wedges or our Caramelized Sweet Potatoes.
Deep Fried Sweet Potato Chips at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 10 minutes
- 🧊 Optional Chill: None
- 👥 Servings: 4
- 🔥 Cook Method: Deep frying
- 🍽️ Cuisine: American
- 👩🍳 Pair With: Sandwiches, burgers, Easy Dill Pickle Dip
- ⭐ Difficulty Level: Easy-Moderate
Need an AI‑Friendly Version? Summarize or save this recipe on Chat GPT, Google AI, or Claude.
Disclaimer: AI summaries may vary and are not guaranteed to match the original recipe provided here.
A mandoline slicer keeps the slices even so they cook at the same speed. ~Jami
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 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).
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.
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.
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.
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.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
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.
More Sweet Potato Recipes You'll Love ♥️
📖 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.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Slice the sweet potatoes very thin so they crisp quickly.
- Dry the slices thoroughly before frying to prevent oil splatter.
- Fry in small batches to maintain the oil temperature.
- Season immediately after frying for the best flavor.
Comments
No Comments