Sweet Potato Chips Recipe (VIDEO) - The Cookie Rookie® (2024)

FAQs

Why won t my sweet potato chips get crispy? ›

The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.

Consumers often see these chips as a healthier alternative to other starchy snacks such as French fries, fried cheese snacks, or white potato chips. Sweet potato chips are an excellent source of vitamin A and they provide more fiber than a comparable serving of traditional chips.

Sweet potato chips are a variant of potato chips produced using sweet potatoes instead of white potatoes. Sweet potato chips are not as easily available or popular as regular ones. However, these chips are healthier than French fries or white potato chips. Sweet potatoes have high fibre, vitamin, and mineral content.

Slicing: use the potato chips machine. Adjust the machine to make the thickness 2.0mm~4.0mm. Using the potato chips machine can get the chips of similar size, uniform, and thickness. Blanching: put the slices into the 1.0%~3.0%NaCl solution to blanch for 0.5~2.0 min until the sweet potato slices turn transparent.

The Double-Fry Method

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

Cooking at a farily constant and high oil temperature, around 350°F/[177°C], heats the slices so rapidly that the starch granules and cell walls have little chance to absorb any mositure before they're dessicated and done, in 3–4 minutes. The texture is therefore delicately crisp and fine-grained.

Potato chips from brands known for excessive salt, saturated fats, and artificial additives tend to be less healthy. Examples include Lay's, Pringles, and Ruffles. Opting for baked or kettle-cooked chips and checking nutritional labels can help make a healthier choice.

The healthiest options at the store are chips fried in better quality oil like olive, avocado or coconut oil, Pappa says. You can also try a baked or air-fried chip. “Is it just potatoes, salt, maybe avocado oil? That's a pretty darn good chip,” Pappa says.

Jackson's Avocado Oil Sweet Potato Chips (7 Pack)

The brand uses non-GMO heirloom sweet potatoes, and while the sea salt is the healthiest options, the flavored choices are truly delicious. This Non-GMO Project Verified pick was a hit with taste testers who loved the simplicity but balanced flavor behind the chips.

These are guilt-free chips, You can enjoy these as a snack, or as an addition to your meal. Being made of sweet potato, they are low GI, which means they take longer to digest, therefore keep you full for longer and don't turn into sugar so quickly once you eat them. These are chips that diabetics can enjoy.

What's healthier sweet potato fries or chips? ›

If you're trying to be healthy, ordering sweet potato fries probably isn't the answer. While they're higher in some nutrients, regular potato fries are in fact higher in others, and they're just as calorific.

The Bottom Line. Sweet potato fries are slightly higher in calories and carbs than French fries but also high in vitamin A — giving them a nutritional edge. Still, deep-fried fries of any kind served in over-sized portions — as in many restaurants — may increase your risk of weight gain and related health problems.

Floury potatoes contain much less moisture but can fall apart if overcooked. For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

How to Best Slice Sweet Potatoes for Chips? While you can use a sharp knife to slice sweet potatoes as thinly as possible for chips, a mandoline is your friend here. Not only does a mandoline help you slice sweet potatoes into super-thin 1/8-inch slices, but it also helps ensure an even thickness from end to end.

Parboiling ensures the chips are cooked through with a fluffy interior. The chips are fried in batches, drained, and fried again until golden, ensuring they are crisp.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy. The other secret is the corn starch.

Ensure that the fries are evenly spaced out on a parchment-lined baking sheet so that they aren't touching. If the fries are touching, they will steam rather than bake, which leads to soggy, sad fries. The parchment paper prevents the fries from sticking to the sheet.

If the oil isn't hot enough, this sealing process takes longer. Meanwhile, the moisture that's meant to stay in the body of the chip is excreted, making what is supposed to be a crispy outer layer, damp and steeped.

If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp. Deep-frying also means the oil can penetrate the craggy, broken edges on all sides to make an extra crisp surface.