Hand-Cut Homemade Sweet Potato Chips

by lydia on June 6, 2011

Sweet Potato Chips, how I adore thee, let me count the ways! Lately, I’ve gotten quite a hankering for these golden brown beauties in all their sweet crispness! Whenever I want crunch or salt, I find myself gravitating towards the cast iron skillet filled with either bacon fat, coconut oil or lard and frying up some of these bad boys! I never did like the store bought sweet potato chips, but the homemade ones are to die for! Not to mention, super simple to make. I suppose if you are phobic about frying, you could certainly bake these, but the fried ones taste so good and take way less time!

Homemade sweet potato chips with fresh thyme

Hand-Cut Homemade Sweet Potato Chips
Author: 
Recipe type: Snack
 
Ingredients
  • 1-2 organic sweet potatoes (1/3 to ½ potato per person)
  • coconut oil, pastured lard, or good quality bacon fat
  • sea salt
Instructions
  1. In a large cast iron skillet, heat ½ -1 cup coconut oil, lard or bacon fat on medium high heat to 350 or it sizzles when you place a potato slice in the oil/fat.
  2. Slice your sweet potatoes into very thin disks, or whatever thickness is your preference.
  3. The thinner you slice, the crispier the chip you will obtain.
  4. Try using a mandolin slicer if you have one, for even thin slices.
  5. Place the disks into the hot oil.
  6. Fry on each side for a few minutes until a deep golden brown.
  7. Be careful not to burn. You will want to stand by and watch carefully.
  8. Repeat until all disks are cooked. Remove from skillet with tongs, place on a plate lined with a paper towel.
  9. Sprinkle with sea salt and serve.
  10. To bake: Preheat oven to 375. In a bowl, toss the sliced sweet potatoes with enough oil or fat to coat.
  11. Place on a parchment lined baking sheet or sheets.
  12. Bake for 10-20 minutes, checking frequently that they do not burn.
  13. They are done when they begin to curl up and are golden brown.
  14. It is very easy to burn sweet potato chips, so be sure to monitor carefully!
  15. Enjoy!

This post contributed to Real Food Wednesdays.

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{ 4 comments }

Daniel Sanelli June 7, 2011 at 1:42 pm

Thanks for the recipe. I’m on Paleo for one month now. I’m concerned however that you say to wait until the fat gives off a slight smoke. When fat reaches smoking point it is believed to be denatured and not good for you. You may want to reword that.

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

lydia June 7, 2011 at 3:25 pm

Hi Daniel,

Point taken! However, those listed were only vegetable, nut and seed oils – animal fat is different! I will happily reword it though!

Jo-Lynne {Musings of a Housewife} June 8, 2011 at 6:29 am

YUM. That is all.

Megs June 8, 2011 at 8:35 am

how easy, how could I not try this?

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