How to Make Crispy Sweet-Potato Chips With Rosemary
Cook Time For 6 Batches
- 4–6 sweet potatoes or yams, The thinner and longer the better
- 2 Tablespoons dried rosemary
- 4 Tablespoons kosher salt
- 24 ounces Criso or other vegetable shortening
Step-By-Step Cooking Instructions
- Peel the sweet potatoes or yams.
- Use a mandolin or a slicer to slice the potatoes very thin.
- In a cast-iron pot or other deep pot, heat the Crisco on medium-high heat until a potato slice dropped into it sizzles (about 5–8 minutes).
- Once the oil is hot carefully drop one handful of the sliced potatoes into the hot oil, about 1 ½ cups if you are measuring.
- Cook the sweet potatoes in the hot oil, stirring occasionally to cook evenly until they begin to turn crispy brown on the edges (about 5 minutes).
- While the sweet potatoes are cooking, cover a tray with several layers of paper towels.
- While the sweet potatoes are cooking, mix the salt and rosemary together in a mortar and pestle and crush lightly. Set aside.
- Using a metal slotted spoon with a long handle, carefully scoop the sweet potatoes from the hot oil and spread out on the paper towels.
- Immediately sprinkle the salt and rosemary mixture on top of the hot sweet potato chips while they are still glistening with oil. The spices will stick to the chip.
- Drop another handful of sweet potato slices into the hot oil and repeat until all of the slices are cooked.
- Spread each of the newly cooked chips on top of the last batch and season each layer with the salt and rosemary mixture.
- Serve warm or room temperature. They will stay crisp for several days, but are best if eaten within several hours of making.
The Oil Needs to Be Hot
Kosher Salt and Rosemary
Serve These Chips and Delight Your Family
Slice the Sweet Potato Thin for Crisp Chips
Tips for Crispy Delicious Rosemary Sweet Potato Chips
- The thinner you slice the sweet potatoes, the better the chips will crisp.
- I use a mandolin and set it on the thinnest setting to get a really thin cut. If you do opt to use a mandolin, please remember to use a shield to keep your fingers intact.
- The temperature and the kind of pot you are using will determine the length of time needed to get the perfect crispness. I use a cast-iron Dutch oven to cook these chips. The oil heats evenly and at a nice high temperature.
- Although olive oil heats higher, the flavor of the oil can overwhelm the sweetness of the chip. If you want to use olive oil, consider one that has a flavor that will complement the chip, a rosemary olive oil would be perfect. Peanut oil will add a nice nutty flavor to the chip and heats to a nice higher temperature.
- I use Crisco for these chips, and when melted into the dutch oven, the oil is two inches deep. That depth gives the chips a little room to cook on all sides.
- You want the oil to be hot so that the sweet potato gets crisp if it is not hot enough the oil will be absorbed into your chips and be soggy and oily. The oil is hot enough if the sweet potatoes bubble like they are boiling when dropped into the oil.
- to confirm the temperature, I drop one chip into the pot and wait to drop the others until it starts to bubble/sizzle with heat on all sides.
- I like to put a small test batch in first to confirm the time that they need to cook.
- I like to drop one handful of the sliced sweet potatoes into the hot oil and let them fan out. If too many slices are on top of each other, they will not cook properly, so until you get an idea of how many to cook at a time, slowly drop the slices into the hot oil until they form a single layer.
- i use a bit metal slotted wok spoon to retrieve the chips from the hot oil when they are ready - I also use the spoon to stir the chips as they cook to keep them from sticking to each other.
- Depending on the type of pot you are using, you may need to give the oil a minute to re-heat after each batch.
- If you do not have a mortar and pestle, place the salt and rosemary together in a bowl and using a clean jelly jar or some other jar or glass that can press the spices together and crush lightly. I often use the end of a rolling pin in a mason jar.
- Sprinkle the salt and rosemary on top of the hot chips immediately after they are removed from the oil. The oil on the chip will hold the spices in place.
- I use dried rosemary for this recipe and have not had much success with fresh rosemary, for a lot of reasons, I use dried for this recipe.
- I have added a nice Cajun spice mixture, and cayenne pepper to spice the chips up quite a bit, but would encourage you to gauge the spices for your audience. Because you are putting the spices on after the chips have cooked, you will get a more raw texture and flavor.
- We very rarely have leftovers of these sweet potato chips, but to keep them crispy, do not put them in plastic or ziplock, instead of placing them into a paper bag or just leave in a bowl lightly covered with wax paper.
- This recipe can easily be increased based on the number of sweet potatoes you have or guests you are serving without having to increase the oil and salt mixture too much.
Try Something Different & Make It Your Own
- Add a nice Cajun spice mixture, and cayenne pepper to spice the chips up
- Mix regular potatoes or heirloom potatoes in with your sweet potatoes for colorful variety.
- We very rarely have leftovers of these sweet potato chips, but to keep them crispy, do not put them in plastic or ziplock, instead of placing them into a paper bag or just leave in a bowl lightly covered with wax paper. I often package them leftovers up for lunches and put them into a hard plastic container so they don't get mushed, nor soggy.
I'd love to know how you made this recipe your own—please leave me your suggestions below.
© 2014 Kathy Stutzman