Deep-Fried Sweet Potato Chips

Homemade potato chips are a great alternative to store-bought versions, and these fried sweet potato chips are a nice change of pace. They're easy to make and deep-fried to crispy perfection, plus you can control the salt or add other seasonings to suit your family's taste.

As the name implies, sweet potatoes are naturally sweeter than regular potatoes. Their sweetness is mild, and they get a nice slight caramelization when deep-fried. The key to this recipe, though, is to cut the sweet potatoes into very thin pieces. It's a task best done with a mandoline, but some food processors have an attachment that can handle it just as well.

The other consideration is the oil in which you're deep-frying the potatoes. You want a high smoke point oil—such as peanut or canola oil—that can handle the high temperature without filling your kitchen with smoke. Use a thermometer to monitor the oil's temperature for the crispiest chips. Each time you add the sweet potatoes, the temperature will naturally drop by several degrees, and it will heat up again as they cook. To avoid soggy chips, work in batches so you don't overcrowd the pan and lower the oil temp too much, then let it come back to temperature before adding the next round of sweet potatoes.

Add as much salt to the sweet potato chips as you like. You can also give them a spicy kick with Cajun or Creole seasoning or use your favorite seasoning blend for a personalized flavor. They're great alongside nearly any main dish and a tasty snack your family will love.