Red sweet potatoes make the best sweet potato chips as they’re both sweeter and firmer as well as slightly less sticky than other types of sweet potato.

Coating them with a sprinkle of plain flour or potato starch before deep frying gives them a delightfully crispy surface.

Plain flour yields a crispier surface finish and a firmer texture inside, whereas potato starch offers a crunchier texture with some white coloration on the surface. Both options create delicious results, so it’s simply a matter of personal preference. For this dish, I used both.

The chips in the left half of the photo below are coated with potato starch, and the ones on the right plain flour.

Red sweet potato chips make a great side dish with sandwiches and burgers or as a snack for the kids.

They’re easy to make and incredibly tasty. Enjoy!

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Red Sweet Potato Chips

Coat with a sprinkle of plain flour or potato starch before deep frying for a delightfully crispy surface. They’re easy to make and incredibly tasty!

Servings 2 people

Prep Time 10

Cook Time 10

Total Time 20

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Ingredients

250 g red sweet potato
1~2 tbsp potato starch (or plain flour) (tbsp=15ml)
vegetable oil (or canola or sunflower oil) (to fill a deep pan to 3 to 4 cm from the bottom)

Instructions

Wash the sweet potato and slice it into round slices about 1.5cm thick, then cut lengthwise into strips.
Soak the cut sweet potato in water for 2-3 minutes, wash gently, removing any discoloration on the surface.
Tip: Soaking in water helps remove the black discoloration which results from oxidation.
Drain well and pat dry completely.
Sprinkle potato starch (or plain flour) over the sweet potatoes.
Pour the oil into a deep fryer and heat it on medium-high heat. Once the thermometer reads 160°C, add the sweet potatoes carefully into the fryer.
Tip: After heating on medium-high for a couple of minutes, when small bubbles appear on the surface of a chopstick, the oil should be at around 160°C. If you see large bubbles, the oil is too hot—reduce the heat to low.
They’ll float after about 6 minutes, so turn them over and remove them after another 1 or 2 minutes once they turn a nice, deep-fried golden colour.
Drain the oil, and sprinkle with a little salt.
Enjoy!