Homemade sweet potato chips are easy to make and are a good snack for folks who need to avoid corn oil as well as those on a low glycemic index diet or practicing the paleo diet. Nearly all store bought potato chips are fried in corn oil, making this convenience snack also off limits for those with corn allergies, problems with inflammation, and acne.
Try this Healthy low Glycemic Index Snack that is Popular for Paleo Dieters, too
And if those chips are baked instead of fried, they also contain chemical preservatives or additives like MSG to enhance the flavor and shelf-life of their product. But you can avoid falling into this unhealthy snack trap. Beat the craving by choosing to make an easy alternative – a homemade sweet potato chips recipe.
So if you are looking for a healthy snack to replace your Lay’s chips, try this homemade sweet potato chips recipe instead. Although there are other chips on the market that offer the consumer a convenient corn-oil free experience, such as Cape Cod or Miss Vickie’s, sweet poato chips are better for the waistline.
Ingredients for Homemade Sweet Potato Chips
3-4 medium-sized firm fleshed sweet potatoes (unpeeled)
NOTE: in America, soft fleshed sweet potatoes are often referred to as ‘yams’ even though they are not actually yams, a much larger vegetable with a brown skin and white flesh that is originally from Africa.
Learn more about the confusion between sweet potatoes and yams…. sea salt (to taste)
olive oil, coconut oil, or palm oil for frying
Directions for Homemade Sweet Potato Chips
Cut your homemade sweet potato chips by hand, rather than using an electric food slicer. This way you will be able to make them quite thick. They still came out nice and crispy, but the thickness of each chip makes it ideal for holding dip with ease.
NOTE: I fried these homemade sweet potato chips you see in the image 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.
Looking for an Easy Homemade Sweet Potato Chip Dip?
Little chef and I whipped up a quick sweet potato chip 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. Check out our Fresh Veggie and Salmon dip too, for a slightly different twist.
Read These Important Tips for Frying Sweet Potato Chips at Home
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.