Step 1: Prepare the Sweet Potatoes
Peel and slice the sweet potatoes: Begin by peeling the sweet potatoes, then use a sharp knife or mandoline slicer to slice them thinly into rounds, about 1-2 mm thick. Thin slices ensure the chips become crispy when baked or fried.
Step 2: Rinse and Dry the Sweet Potatoes
Remove excess starch: Place the sweet potato slices in a large bowl of cold water. Rinse thoroughly to remove the excess starch, which will help them crisp up better. Let them sit in the water for about 10 minutes.
Dry the sweet potato slices: Drain the water and pat the slices dry with a clean kitchen towel or paper towels. Make sure they are completely dry to ensure crispiness during cooking.
Step 3: Prepare the Coating
Melt the butter: In a small microwave-safe bowl, melt the unsalted butter until fully liquid. Set aside to cool slightly.
Mix the sugar and cornstarch: In a separate bowl, combine 10g of sugar with 20g of cornstarch. This mixture will help give the sweet potatoes a crispy outer layer and a hint of sweetness.
Step 4: Coat the Sweet Potatoes
Toss the slices in butter: Place the dried sweet potato slices in a large mixing bowl. Drizzle the melted butter over the slices, tossing gently to ensure that each piece is coated evenly.
Sprinkle the cornstarch mixture: Sprinkle the cornstarch and sugar mixture over the butter-coated slices, tossing to ensure that each slice is lightly dusted.
Step 5: Cook the Sweet Potato Chips
Option 1: Oven-Baked Chips
Preheat the oven: Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
Arrange the sweet potato slices: Lay the coated sweet potato slices in a single layer on the baking sheet, ensuring that none of the slices overlap.
Bake until crispy: Place the sheet in the preheated oven and bake for 20-25 minutes, flipping the chips halfway through. Keep an eye on them as they can brown quickly. Remove from the oven once they are golden and crispy.
Option 2: Pan-Fried Chips
Heat oil in a pan: Heat vegetable oil in a large frying pan over medium heat. You’ll want enough oil to shallow fry the chips (about 1-2 cm deep).
Fry in batches: Add the sweet potato slices in batches, ensuring they don’t overlap. Fry each batch for 2-3 minutes per side or until golden brown and crispy.
Drain excess oil: Once cooked, remove the chips from the pan and place them on paper towels to drain any excess oil.
Step 6: Serve
Season and serve: Once the sweet potato chips are crispy and golden, transfer them to a serving dish. Optionally, sprinkle them with a pinch of salt for a sweet-and-salty contrast or extra sugar if you want a sweeter snack. Enjoy your homemade crispy sweet potato chips!
Cooking Tips:
Use a mandoline slicer: For evenly thin slices, a mandoline slicer works best. Thinner slices will ensure your chips come out crispy.
Avoid overcrowding: Whether baking or frying, avoid overcrowding the chips. Make sure they have enough space to cook evenly and crisp up. Overlapping will result in soggy chips.
Watch for doneness: Keep an eye on the chips during cooking. Sweet potatoes can burn quickly due to their natural sugars, so remove them once they turn golden brown.
Seasoning options: Feel free to experiment with different seasonings like cinnamon, cayenne pepper, or smoked paprika for added flavor.
Storage:
Room Temperature: Store the sweet potato chips in an airtight container at room temperature for up to 2-3 days. They may lose some crispiness after the first day, but you can reheat them in the oven at a low temperature to bring back some crunch.
Reheating: To re-crisp leftover chips, bake them in a preheated oven at 150°C (300°F) for 5-10 minutes.
Nutritional Information (Per Serving):
Calories: 180 kcal
Protein: 2 g
Fat: 7 g
Carbohydrates: 28 g
Fiber: 3 g
Sugar: 6 g
Sodium: 200 mg (if salted)
FAQs:
Can I use other types of potatoes? Yes, you can use regular white or russet potatoes to make this recipe. However, sweet potatoes have a natural sweetness that adds a unique flavor to the chips.
How do I make the chips extra crispy? Make sure to pat the sweet potato slices completely dry before coating them in butter and cornstarch. Additionally, avoid overcrowding the baking sheet or pan, which allows for even cooking and crisping.
Can I use an air fryer for this recipe? Yes! Sweet potato chips can be air-fried. Preheat your air fryer to 180°C (350°F) and cook the chips for about 10-15 minutes, shaking the basket halfway through for even cooking.
How can I prevent the chips from burning? Thin slices of sweet potato cook quickly, so make sure to check them often, especially toward the end of the cooking time. Lower the oven temperature if needed.
Conclusion:
This recipe for Super Crispy Sweet Potato Chips is an easy, healthy alternative to store-bought chips. With a balance of sweetness from the sugar and crispiness from the cornstarch, these chips make for an irresistible snack that’s perfect for any occasion. Whether baked or fried, the golden, crunchy texture is sure to satisfy your snack cravings. Pair them with your favorite dip or enjoy them on their own — either way, you’ll love the simplicity and deliciousness of these homemade sweet potato chips!
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