You’re really going to be sorry I told you how to make these. Because they’re good. And easy. And mildly addictive.

Keller recommends slicing your potatoes with a mandoline, which I don’t have, so I used my Cuisinart’s 1mm slicing disc and it worked perfectly. I suppose if you have mad knife skillz you can do it by hand but sweet potatoes really don’t want to be sliced so it’s challenging. He also tells you to fry 1/4 of the potato slices at a time but I found that that many wouldn’t comfortably fit so I did them in 6 or 7 batches. The nice thing about sweet potato chips, as opposed to chicken, for example, is that your frying oil will come back up to temp much more quickly, so the whole thing takes much less time.

Sweet Potato Chips
Adapted from Ad Hoc at Home, by Thomas Keller
Printable version

1 large sweet potato, peeled
1 gallon peanut or canola oil for frying
Kosher salt

Slice potatoes with a mandolin slicer or the 1mm slicing disc in the food processor.

Pour 3″ of oil into a Dutch oven or deep pot and heat over medium-high heat to 325 degrees.

Add potato slices in batches and cook, turn once or twice with a wire skimmer or tongs, until golden brown, about 2-1/2 minutes. Transfer to paper towels to drain and immediately season with salt. Store in an airtight bag and get them out of your sight.

Sweet Potato Chips; Part of a Nutritious Breakfast

Sharing is caring!