I’ll be honest: we are not generally fans of sweet potatoes.
Yet…I know they’re so healthy for us. And cheap. I needed to find a way to incorporate sweet potatoes that we would all actually eat, without necessarily hiding them in something (although that works too — sweet potato bread, anyone?). These chips fit the bill and were great with a summer meal to boot.
They’re not quick, but they are easy. And healthy. And yummy. And worth it, sometimes. Read more about why coconut oil is a healthy fat — and why we need fat!
Slice your sweet potatoes. I used my mandolin slicer to get them roughly 1/8″ thick and fairly uniform. If you don’t have one…get one! They are so much better than slicing by hand for chips, scalloped potatoes, etc.
Put your slices in a bowl and cover with water and some sea salt. This will draw out some of the starch. Plus, you can do it ahead of time. (I did mine while I was preparing lunch, and we ate them with dinner.)
Drain them when you are ready to fry them (a few hours later, although I’m sure you could use them longer). Place them on a small towel and pat dry. If you don’t, the wet chips will make the hot oil spatter and you could get burned.
Heat some coconut oil in a pan. I used about 1/2 – 3/4 cup to start.
When the oil is hot (keep it on medium-high — it should be hot enough that a chip slipped in will sizzle immediately, but not burn. The oil also should not be smoking), put the first batch of chips in. This is a 10″ pan and it took forever, 2 – 3 hours to fry all the batches. In retrospect a 12″ pan would have been better. But I have 6 people in my family, so if you are making a smaller batch, this might be fine.
Let them fry until they’re lightly crispy, but they shouldn’t brown. Some of mine did, and they’re burned…but they were still yummy.
If the oil is at the right temperature, they should take just a couple of minutes to finish cooking. Remove them to a plate and add sea salt to them.
I served mine with sausages on buns. Yummy!