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

FAQs

Why won t my sweet potato chips get crispy? ›

The easiest way to prepare sweet potato chips is by using a mandoline slicer. This handy kitchen tool will help you create paper-thin slices, which are best for getting crispy chips. If you slice the potatoes too thickly, they won't crisp up.

Don't Overcrowd Your Baking Sheet

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. If they're all crammed into one pan, they'll steam instead of bake, and you'll end up with soggy fries.

Food historians suggest they go back to at least 1817 when an English doctor named William Kitchiner came out with the first edition of his pioneering cookbook, The Cook's Oracle, published in both British and American editions. One recipe, “potatoes fried in slices,” sounds remarkably like today's potato chip.

Sweet potato chips are high in nutrients because of their main ingredient, sweet potatoes. They're abundant in fibre and antioxidants, which help keep the damage from free radicals away while promoting gut and overall health. Additionally, they are high in beta-carotene and support the immune system and vision.

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Soak the potatoes in cold water after cutting for at least half an hour. This will remove a lot of the starch and result in crispier potatoes. It also prevents the sugars from browning before the potatoes are cooked. Dry them thoroughly after soaking them so they don't steam and get soft in the oven.

Give your chips an ice bath, and leave for 15-20 minutes if you have the time. This will wash off some of the starch – you'll see as the water goes cloudy. Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking.

The theory is that soaking draws out starch from inside the potatoes, helping them crisp up. I've tested soaking sweet potato fries many times, and I've found that it doesn't make them much crispier, if at all.

When fats and oils are oxidized they become rancid and their smell and taste changes, which is why, they are flushed with nitrogen gas because nitrogen is an inert gas and prevents the oxidation of the food.

Lay's was the leading potato chip brand of the United States with about 4.13 billion U.S. dollars worth of sales in 2023. Ruffles was the second leading brand with 1.8 billion dollars in sales.

What do they call potato chips in England? ›

If you want a bag of what Americans call 'chips' in the UK, just ask for crisps.

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.

Sweet potato is a safe, healthy, and natural treat for dogs, offering a range of health benefits (and a sweet flavor they'll likely love). For example, sweet potatoes support a healthy digestive system thanks to their high dietary fiber content. They're also low in fat and contain essential vitamins like B6, C, and A.

Since sweet potatoes are high in carbohydrates, they can spike blood sugar levels. Their fiber content helps to slow down this process.

I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.

If your oil is too hot, the chips will burn. If the oil is too cold, the chips will become soggy. Sheet Pan with Paper Towels: A sheet pan with paper towels sops up the extra oil and keeps your potato chips crisp and not soggy. Parchment paper can also be used, but it won't soak up the oil as well as paper towels.

Oil temperature

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.