Sweet Potato Chips

Good grief – how did it get to be April already?  The first was on me before I realized it (and I completely forgot about April Fool’s), but here it is the second with Chocolate Bunny Day staring us in the face.  Now I just have to decide if I want to buy actual chocolate bunnies for The G Man and The Young One.  Probably not for TYO – he spent his Spring break in Las Vegas with his sister, ate an entire pan of brownies and hurled all over the place.  I think he’s had enough chocolate for awhile.

But not enough potato chips; we were watching the Cooking Channel this weekend and saw Giada De Laurentiis making sweet potato and beet chips – I was all like, “Oooooh!” and perked right up.  Of course, Ms. De Laurentiis used an orange Beauregard yam and fried hers in vegetable oil; I used a Japanese sweet potato and fried mine in tallow we’d rendered from our latest side of beef.  The Young One, who is not fond of sweet potatoes (I know, I know – don’t ask me where he gets it from, because I have no clue) got regular chips, made with an organic Russet potato; they were pretty darn good, too.

For the record, I did try the beets, which were less than inspirational – they just didn’t crisp up the way the potatoes did.  I really love beets, though, and am intrigued with the idea of turning them into chips, so I’m going to give it another try later this week.  While I’m at it, I think I’ll try it with some carrots and parsnips, too – veggie chips sound awfully good, don’t they?

I know one of the rules of Whole30 is that you don’t make “healthy” versions of “unhealthy” dishes, but surely they don’t mean these delicious, crisp chips.  Surely.

Japanese Sweet Potato Chips
Sweet Potato Chips
Serves: 3
  • 1 large Japanese sweet potato, washed, dried and very thinly sliced
  • 4 cups tallow, lard or other cooking fat suitable for frying
  • sea salt, to taste
  1. Melt the tallow in a heavy, 10″ skillet over high heat until it reaches 350 F.
  2. Fry the slices of sweet potatoes in batches until light brown and crisp, about 2 minutes. Carefully remove from the hot fat using a slotted spoon or large spatula and lay in a single layer on paper towels; sprinkle with the sea salt. Repeat until all the potato slices have been fried.
  3. Serve hot or at room temperature.
  4. Nutrition (per serving): 345 calories, 34.2g total fat, 37.2mg cholesterol, 23.8mg sodium, 146mg potassium, 8.7g carbohydrates, 1.3g fiber, 1.8g sugar, <1g protein


12 thoughts on “Sweet Potato Chips”

  1. Goodness, it’s a beautiful spring day here today, and seeing your cheerful header just made it even that much more uplifting!
    I tried a purple skinned, white fleshed sweet potato for the first time the other day, and I was blown away. The orange fleshed ones just ain’t got nothin’ on ’em!

    1. Thank you – Beloved loves the new theme, too; he said it’s the cutest one yet.

      Sounds like you got hold of a Japanese sweet, and I agree – other kinds of sweet potatoes just don’t compare. I love ’em so much I don’t buy any other kinds any more.

  2. Both Princess Nagger and I love Sweet Potatoes – the hubby hates ’em. His reason? Because look like turds. 😉 He just doesn’t know what he’s missing out on! Well, OK, he’s not missing out on eating actual turds, but you know what I mean. 🙂 These look and sound SO yummy! Yet another recipe I’ll have to add to my ‘must try’ pile. 🙂

    And as a side note – the header? Pure awesomeness! 🙂

  3. I guess I better hurry over to the local Japanese market and see if they have Japanese sweet potatoes…after reading about them so many times, I’m dying to try them!

Comments are closed.