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Healy Eats Real

Healthy Paleo Recipes, Nutrition, Holistic Health

Home » Appetizers & Snacks » Sweet Potato Chips fried with Coconut Oil

Sweet Potato Chips fried with Coconut Oil

February 14, 2013 by Hannah Healy, Updated October 27, 2016 21 Comments

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Sweet Potato Chips

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 fried with Coconut Oil:

Serves 2

2 sweet potatoes
1/2 cup coconut oil (where to buy) (you may need to add more after frying some chips)
Salt

1. 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.

IMG_1687

2. 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.

Sweet Potato Chips Frying

3. Place on a paper towel to catch the excess oil. Sprinkle with salt. Enjoy your homemade sweet potato chips!

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Sweet Potato Chips

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“Sweet Potato Chips” was included in the following blog link-ups:

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Filed Under: Appetizers & Snacks, Gluten Free, Vegan Tagged With: coconut oil, easy, gluten free, healthy, real food, sweet potato chips, sweet potato chips fried in coconut oil, sweet potato fries, vegan

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Comments

  1. Eileen says

    February 19, 2013 at 7:40 pm

    These look positively awesome. Must Try. Thanks for posting!!

    Reply
    • Bill j says

      February 22, 2013 at 9:19 pm

      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
      • Kathy Litten says

        March 6, 2014 at 6:04 pm

        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
  2. Kayla says

    March 26, 2013 at 5:33 pm

    I’m making these right now… literally, frying as we speak! can’t wait to try them!! Thank you!

    Reply
  3. Kendahl @ Our Nourishing Roots says

    April 8, 2013 at 11:08 am

    Simple food can be so yummy and beautiful! Love this recipe 🙂

    Reply
    • Healy Real Food Vegetarian says

      April 8, 2013 at 11:11 am

      Thank you Kendahl! Glad you enjoyed it!

      Reply
  4. Maria says

    April 8, 2013 at 6:00 pm

    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
    • Healy Real Food Vegetarian says

      April 8, 2013 at 7:24 pm

      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
      • Healy Real Food Vegetarian says

        April 11, 2013 at 5:11 pm

        My friend over at http://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
  5. Kelly says

    April 9, 2013 at 9:42 am

    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
    • Healy Real Food Vegetarian says

      April 9, 2013 at 9:50 am

      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
  6. Alexandra @ Creative Simple Life says

    April 9, 2013 at 7:18 pm

    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
  7. Winnie says

    April 10, 2013 at 12:10 pm

    These look awesome! I love sweet potato fried 🙂 I pinned these and will share on facebook, too!

    Reply
  8. Lee says

    April 11, 2013 at 8:22 pm

    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
  9. Sean says

    April 13, 2013 at 3:24 pm

    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
    • Kay C. says

      April 17, 2013 at 2:33 pm

      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
  10. Joan Westaway says

    July 18, 2013 at 6:58 pm

    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
  11. Lindsay says

    September 26, 2016 at 6:24 am

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

    Reply
    • Hannah of Healy Eats Real says

      September 26, 2016 at 10:02 am

      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
  12. Rachel says

    March 8, 2017 at 9:15 am

    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

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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