Sweet Potato Chips fried with Coconut Oil

Hannah Healy

By Hannah Healy

Updated March 5, 2023

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These sweet potato chips are a delicious and healthier alternative to regular potato chips! With minimal ingredients in this recipe, it can be a simple snack to make. You can make a big batch and save some for later or put into lunch bags. I like these sweet potato chips because they are made with coconut oil instead of an unhealthy oil like soy or canola.

Sweet Potato Chips

Sweet Potato Chips fried with Coconut Oil

Hannah Healy
These sweet potato chips are a delicious and healthier alternative to regular potato chips! With minimal ingredients in this recipe, it can be a simple snack to make.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snacks
Cuisine American
Servings 4 servings
Calories 247 kcal

Ingredients
  

Instructions
 

  • Peel the skin off the sweet potatoes. Cut into thin slices. I used a small 6.5 inch cast iron skillet so that the potatoes could be fully submerged in the oil. If you are using a larger pan you may need to use more oil. Luckily, you can save your used oil for a later use! Just strain it through a cheesecloth to get any residue out.
  • In a shallow pan heat the coconut oil. When it is hot put in a few sweet potato slices. Try not to overlap the slices to much or it may not fry properly. Fry for 3-5 minutes turning the slices over halfway through. Remove them when they look crispy, it’s best to eyeball it rather than adhere to a timer because cooking times can vary.
  • Place on a paper towel to catch the excess oil. Sprinkle with salt. Enjoy your homemade sweet potato chips!

Nutrition

Calories: 247 kcalCarbohydrates: 23 gProtein: 2 gFat: 18 gSaturated Fat: 15 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 1 gSodium: 62 mgPotassium: 381 mgFiber: 3 gSugar: 5 gVitamin A: 16031 IUVitamin C: 3 mgCalcium: 34 mgIron: 1 mg
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Hannah Healy

Hannah Healy is the founder of Healy Eats Real, a health and wellness website that provides healthy recipes and helpful information on wellness. Hannah is the published author of The Ultimate Paleo Cookbook. Her work has been featured on Huffington Post, Buzzfeed, Redbook, fitness and MSN.

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21 Comments

  1. Thanks for sharing this dish. This deserves a share on Facebook!
    Just a question, how can I preserve the freshness of the sweet potatoes?

    Reply

  2. Mine were crispy at first, but after 20 minutes got soggy. Do I need to leave them spread out to keep their crispiness?

    Reply

    1. Yes it helps if you lay them on a paper towel after taking them out of the oil to soak excess oil. Also if they weren’t sliced thin enough with a mandoline, it could get soggy.

      Reply

  3. Coconut oil and Sweet Potato were meant for each other…
    I have fine-julienned them on a Borner mandolin or coarsely grated them according to whim- then spread into the suitably hot oil. You can see them soften and begin to softly brown. That is the time to turn them over with an egg slice. Not chips, but so more-ish.
    Unpeeled Egg Plant or Aubergine loves Coconut oil in the same way!
    This is the only way my adult fussy-eater will eat either- win-win! So I’ll be doing these chips too!

    Reply

  4. I made these and they came out soggy. If I fried them any longer they would have been charcoal. The slices were thin, I used a mandolin. Any ideas on what I am doing wrong, I just want some crispy chips!

    Reply

    1. Sean I would guess that the temp of the oil wasn’t hot enough when you added the slices.
      That’s usually the case with cooking anything in oil. If it’s not hot enough, the potato soaks up the oil instead of frying in it. Hope that helps. 🙂

      Reply

  5. do you not have to parboil them? do they get done all the way through in the short fry time? how do you get the slices thin enough?

    Reply

  7. These look great! Is there a lot of oil left over when you are done? If so, do you just toss it or do you save it for future frying? I don’t do a lot of frying but this recipe looks so delicious! Thanks!

    Reply

  8. How long do you think they’ll keep for? I have a family dinner this weekend and am hoping I can make these ahead of time. Thanks so much!

    Reply

    1. Fresh is always best. Every time I’ve made these I’ve eaten them right after making them, so I’m not sure how long they would keep. If you do make them ahead for a later time let me know how they turn out!

      Reply

  9. These are DELISH! Im making them right now and I cant keep any of them in the bowl! As soon as they’re done, Im munching away haha. Question though, can I save the coconut oil to use another time? Im fairly new to coconut oil so Im not sure if itll stil be good to use a second time around and how to store it.

    Thanks for the recipe, these will no doubt become a regular in this home. 🙂

    Reply

    1. Glad you like them Maria! I have heard of people successfully reusing their coconut oil after frying with it. You can strain it with a cheesecloth or something similar and store it in a jar. I’m not totally sure if it gets oxidized or not though, so I would double check on that 🙂

      Reply

      1. My friend over at www.healthnutnation.com says- “Coconut oil is a safe oil to fry with as long as you use “expeller pressed.” It is more refined and cleaner than virgin coconut oil. You can even use expeller pressed coconut oil over and over again to fry with. It is THAT stable.”

        Reply

    1. sunflower seed oil works great also; zero trans fat and no cholesterol; I always leave the peel on; also, a white sweet potato does not work well at all, I always use red yams and they turn out much better

      Reply

      1. Thanks, Bill j, for mentioning leaving the skins on the sweet potatoes/yams. I love sweet potatoes any way they are fixed, so I’ll definitely be trying these! Woo Hooo!

        Reply