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–+ servings
Sweet Potato Crisps_Teri Turner

Sweet Potato Crisps by Teri Turner of No Crumbs Left

Teri Turner, No Crumbs Left
These easy + delicious Sweet Potato Crisps are a perfect snack, as a side dish, or on a salad. Serve them up with Creamy Tomato Dressing (recipe included) for even more deliciousness.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 603 kcal

Equipment

  • frying pan

Ingredients
  

For the Sweet Potato Crisps

  • 2 California sweet potatoes
  • 1 cup light olive oil or high-smoke point oil of your choosing (such as grapeseed oil)
  • salt

Creamy Tomato Dressing (recipe below)

  • 1 cup Whole30 Mayo
  • 3 sundried tomatoes, macerated Whole30 compatible
  • 2 tablespoons red wine vinegar
  • 1 teaspoon hot sauce Whole30 compatible
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic finely minced or pressed

Instructions
 

For the Sweet Potato Crisps:

  • Wash and peel your sweet potatoes.
  • Slice into 1/16 of an inch or thinner if possible. Set aside.
  • In a frying pan, heat the oil over medium-high heat. You do not want your oil to smoke.
  • Once the potato is done, remove with a slotted spoon and place on a paper towel-lined sheet tray or dish and salt.
  • Continue to fry the rest of your sweet potato rounds in small batches so that they fit in a single layer in your frying pan - we did about 8 rounds per batch- following the cooking instructions for the test sweet potato.
    Flip the potatoes as you fry them to cook and brown evenly. Do not overcrowd them or they will not get crispy.
    Sweet Potato Crisps_Teri Turner
  • After each batch, allow the oil to return to temperature for approximately 20 seconds before adding the new batch. If your oil gets too low as you are cooking, dispose and restart with a new cup of oil.
  • Once all of your potato rounds are fried and salted, let cool slightly and enjoy with my Creamy Tomato Dressing!

For the Creamy Tomato Dressing:

  • In a large, wide mouth mason jar, combine the whole30 mayo, macerated sundried tomatoes, red wine vinegar, hot sauce, salt and pressed garlic. Using a stick blender, blend until smooth, for about 2 minutes. Store in the refrigerator and enjoy.

Notes

Cooking note: The temperature of the oil is going to fluctuate as you add the sweet potatoes. If the oil is getting too hot, lower the heat, and alternatively, if you notice that the oil is not hot enough or the rounds aren’t browning, raise to high.

Nutrition

Serving: 1portionCalories: 603kcalCarbohydrates: 24gProtein: 3gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 26gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 24mgSodium: 737mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 16082IUVitamin C: 4mgCalcium: 42mgIron: 1mg
Keyword roasted sweet potato, Sweet Potato Chips, Sweet Potato Crisps, sweet potatoes
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