Homemade Sweet Potato Chips

So what do you do when Lay’s decides to add corn oil to your only safe corn-free vending machine junk food snack? Well, you start to think outside the box a little. We know there are other chips on the market that offer the consumer a corn-free experience, such as Cape Cod or Miss Vickie’s Vintage chips. But let’s face it, these are high end chips, and worse yet they don’t come in convenient individual sized bags for on the go allergy sufferers. We needed an alternative for our rainy day munchies and a fun and fattening episode of Paula Dean’s Home Cooking put some ideas into my little chef’s head. He decided we should deep fry something too. I wanted to chalk it full of veggies if I could, so I settled on three lovely and large sweet potatoes.

I cut the chips by hand, rather than using my electric food slicer. This way I was able to make them quite thick. They still came out nice and crispy, but the thickness of each chip made it ideal for holding dip with ease. I fried them using my new Presto Cool Daddy fryer. From start to finish I was able to prepare two batches in less than 30 minutes, which to me is nothing. It would have taken us that long to just get out of the house and get to the store. Little chef and I whipped up a quick dip with my mini prep food processor and Kitchen Aid mixer. We just finely chopped some carrots and asparagus tips, poured them into the mixer and added a packet of salmon (but anything will do, chicken, tuna, etc….) a dash of mustard (corn-free, of course), mayonnaise (again, has to be corn-free brand), some sea salt, a pinch of white pepper, and a teaspoon of dill. He took over the reigns of the machine and whipped it into form (his favorite task). Then we arranged the chips and dip and dug in until the bowl was empty.

I have made chips before and they haven’t always turned out as planned. This is what I have learned over the years:

• Make sure you fry at 375 degrees Fahrenheit
• Preheat your machine fully before inserting your ingredients.
• Be sure to open the lid and stir the ingredients at least once about halfway through
• Leave the skins on! (Saves time and tastes better).
• Keep a watchful eye until you master the ins and outs of your equipment. (It seems like different machines have different fry durations)
• 1/8 inch slices work the best. Too thin and they get greasy and brittle. Too thick and they taste like greasy potatoes.

You can store your leftovers in a paper or plastic bag, that is of course if you have any! They still taste good the next day, beyond that I couldn’t tell you because they never make it any further around here.

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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