When my kids were quite young I used to make these chips in a (perhaps misguided) attempt to get them to try new vegetables. Of course they devoured them; what’s not to love about fried sweet potatoes? The seasoned salt, flavored with a hint of rosemary, dresses them up just a bit. (And when I’m in the mood for something a little different, I spice the chips with chili, as noted in the variations below the recipe.)–Domenica Marchetti
LC As If You Can Keep Your Hands Off These Note
These chips can be fried and salted several hours in advance and kept, uncovered, at room temperature. If they need crisping, pop them into a low oven for 10 minutes. And if you have leftovers or want to make them waaaaaay in advance, they can be stored in an airtight container for up to several days, though we seriously doubt you’ll be able to keep your hands off them long enough to utilize any of these instructions.
Sea Salt-Rosemary Sweet Potato Chips
- Quick Glance
- 25 M
- 25 M
- Makes 8 to 10 servings
IngredientsEmail Grocery List
To make some of our favorite variations, toss the chips with:
- About 1 teaspoon of ancho powder (or another mild pure chile powder), up to 1/2 teaspoon cayenne (less if you want it to ignite fewer fires), and 1/2 teaspoon salt.
- A pinch of chipotle powder or smoked paprika is also nice because it gives the chips a smoky flavor. For a twist, she sometimes uses dried New Mexico green chili powder in place of the red chili powder; it’s not nearly as spicy and has a nice bitter bite to it.
- Equal parts of cumin and chili powder to 1/2 part salt (for example, 1 teaspoon cumin, 1 teaspoon pure chili powder, and 1/2 teaspoon salt).
Recipe Testers Reviews
I love sweet potato chips though I’d never tried seasoning with sea salt and rosemary. I really liked the idea of incorporating herbs and using flakes of sea salt was great for creating the fancy look.
Any sweet potato lover would enjoy these fried gems. The interplay between the sweetness in the potato and the rosemary salt is a perfect combination of flavors that would satisfy anyone’s palate at any time of the year.
I’ve made these many times in the past and baked them rather than fried them. I prefer that method but still really like the flavour and crispy texture of these. A great snack. They are also great simply with lots of sea salt and freshly ground black pepper.
These sweet potato chips are fabulous. Then again, all salted, fried foods taste great. The thinner you can get the chips, the better. Try adding some thyme on the chips in addition to the rosemary. This is a great snack anytime. Make several batches because they do go very quickly.
What could there possibly be to not like? Deep-fried sweet potatoes and sea salt and rosemary. You could almost say these were good for you, sweet potato being a super food and all. Whoever set the yield at 8 to 10 was totally kidding themselves and is a master of self deception.
These chips were great. I’ve made my own potato chips before, but I’d never tried this with sweet potatoes. A mandoline makes short work of slicing the potatoes, and I liked that we were supposed to leave the skins on. The rosemary salt really played well with the sweet potato. My only complaint is that there was a little too much salt for the amount of chips by the time you got to the bottom of the bowl, but that’s a minor problem in a fun snack recipe.