I am obsessed with these crispy sweet potato chips & fries! I have been trying to make both versions for a while and couldn't seem to get them to crisp up enough... until now! :)
I had tried baking them in the oven and they tasted good, but were too limp... they just didn't have that crispy texture I was looking for. I heard about "frying" them in healthier oils like olive and coconut oils... Well, I gave it a go, and... success!! Crispy sweet potato chips and fries!
I grouped this blog post together because the method works with both chips...or fries. They are only slightly different.
First of all, if you make the chip version I highly recommend slicing your chips with a mandolin slicer. Trust me, it will make your life a lot easier. If you don't, it's difficult to get your chips thin enough with a knife. Here's the one I have....
From one potato, I got this many perfectly thin (1/32") slices in about a minute!...
Fries are easier to cut with a knife into matchsticks...or you can also use a mandolin with a julienne blade...I think fries are great with the skin left on.
Prepare a bowl of ice water and soak the cut sweet potatoes for at least 1 hour. This step is essential for crispy fries, I've skipped this step with chips and it's still good, but I still recommend it. Longer is fine, even overnight. This will help remove some of the starch from the sweet potato so they will crisp better!
When done, drain your chips or fries...and dry them off well.
Here's the fry version...
For fries, especially thicker fries, it's best to soften them a bit first. It helps them get that perfect soft inside, crisp outside texture. If your fries are very thin like shoestring fries, skip this step. (I skipped this step for the thin fries in these photos.) Ree Drummond, The Pioneer Woman, does this by frying them twice...once at a lower temperature of 300 degrees to soften, then draining....and again at 400 degrees to get them crisp and golden. This is just too involved for me. I like Martha Stewart's easier version of microwaving them. Put the fries in a microwave safe container, cover loosely, and microwave for 1-2 minutes. Stir around gently and repeat until pieces are pliable. Let them rest for about 5 minutes.
Ok, now you want to get your oil ready. I use a 5 quart pot and filled it about 1/4 full of light tasting olive oil (about 2-3 inches of oil). I used this oil because I have it in large containers of it from Costco for making homemade mayo so I have plenty. Get your oil hot over medium high, if you have a deep-fry thermometer, 375-400 degrees. It's ready when you test it with the tip of a fry and it starts to sizzle. You'll also want to get a slotted spatula, spoon, or spider skimmer (in pic)...which is perfect for frying.
Fry your chips or fries in batches, not crowding the pot too much. Flip them around a bit. Fries will take about 4-5 minutes per batch. Chips won't take quite as long. Watch both closely and remove when they start to get golden in color. Watch closely, because they can get overdone and burn quick! They will crisp more as they drain.
Drain on paper towels...if you want to keep them warm while frying additional batches, you can place them on a baking sheet in a 200 degree oven. In my house, they don't last that long! These chips turned out so perfectly crispy!...like out of a bag!
Sprinkle with sea salt and serve immediately. Chips are wonderful with a sprinkle of cumin too, great smokey BBQ flavor!
Enjoy! I think these crispy sweet potato chips & fries will be a family favorite for sure...they sure are with mine! Sprinkle your fries with a bit of dried or fresh parsley for a pretty presentation... :)