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How to Make Crispy Sweet-Potato Chips With Rosemary

I love making new snacks in my kitchen, especially salty snacks like chips.

Sprinkle the hot chips with the seasoning mixture just after they come out of the hot oil. The seasonings will stick to the chip.

Sprinkle the hot chips with the seasoning mixture just after they come out of the hot oil. The seasonings will stick to the chip.

Cook Time For 6 Batches

Prep timeCook timeReady inYields

15 min

30 min

45 min

Serves 6-8 people

Ingredients

  • 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

  1. Peel the sweet potatoes or yams.
  2. Use a mandolin or a slicer to slice the potatoes very thin.
  3. 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).
  4. 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.
  5. 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).
  6. While the sweet potatoes are cooking, cover a tray with several layers of paper towels.
  7. While the sweet potatoes are cooking, mix the salt and rosemary together in a mortar and pestle and crush lightly. Set aside.
  8. 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.
  9. 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.
  10. Drop another handful of sweet potato slices into the hot oil and repeat until all of the slices are cooked.
  11. Spread each of the newly cooked chips on top of the last batch and season each layer with the salt and rosemary mixture.
  12. 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

This cast iron Dutch oven is the perfect pot to cook the sweet potato chip in, the heat gets high enough and is evenly distributed.

This cast iron Dutch oven is the perfect pot to cook the sweet potato chip in, the heat gets high enough and is evenly distributed.

Kosher Salt and Rosemary

Crushed dried rosemary and Kosher salt are the perfect combination to elevate these chips

Crushed dried rosemary and Kosher salt are the perfect combination to elevate these chips

Serve These Chips and Delight Your Family

Whenever I place a bowl of these chips out as a snack - they disappear.

Whenever I place a bowl of these chips out as a snack - they disappear.

Slice the Sweet Potato Thin for Crisp Chips

Once the oil is hot and ready to go, I start cooking the sweet potato slices, while they cook, I continue to peel and slice to save time.

Once the oil is hot and ready to go, I start cooking the sweet potato slices, while they cook, I continue to peel and slice to save time.

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

Comments

Kenneth Avery from Hamilton, Alabama on June 11, 2018:

Kathy -- thank you for publishing a food item that us who are watching the weight can eat. I appreciate your work. Keep it up.

Rose Jones on November 29, 2015:

Veggie crisps are a luscious treat - and they are so healthy.

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on September 26, 2015:

peachpurple I have not ever tried drying them under the sun and would love to know if you tried that and how it worked. The nice thing about the sweet potatoes is they are much drier than a potato and so I have not encountered this before. Please let me know about your experiences - I would love to hear about them.

peachy from Home Sweet Home on September 26, 2015:

once you peel the potato into thin slices, do you dry them under the sun before deep fry?

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on September 09, 2015:

Larry, You will have to tell me how they turn out when you try them. I made a batch last weekend, they didn't last a day - they were quickly enjoyed.

Larry Rankin from Oklahoma on September 09, 2015:

Haven't made my own chips before. Looks wonderful.

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on February 04, 2015:

peachpurple could you tell me more about your question. I don't think I understand and would like to help you enjoy these delicious chips!

peachy from Home Sweet Home on February 04, 2015:

crispy, makes my tummy rumbling, should i dry them under the sun first?

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on January 06, 2015:

Thanks rebeccamealey hope you and your family and friends enjoy them - I made a batch over the weekend, set a big bowl out and they disappeared. Thanks for the pin and the comments. Enjoy!

Rebecca Mealey from Northeastern Georgia, USA on January 06, 2015:

This sounds great! And I love sweet potatoes. Pinned to my Healthy and Delicious board!

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 31, 2014:

Thank you for the comments and angels - peace

Patricia Scott from North Central Florida on December 31, 2014:

What a clever way to prepare sweet potatoes. I have made chips from regular potatoes but not from sweet ones. I will have to give this a try.

Thanks for sharing and pinning.

Angels are on the way ps

Michael Higgins from Michigan on December 27, 2014:

Thanks for sharing. We are going to give this a try!

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 27, 2014:

MartieCoetser - Thank you for stopping by and I hope you enjoy the chips - I am making some today to go with chili.

Martie Coetser from South Africa on December 27, 2014:

I have never tried to make chips with sweet potatoes. Will do this before the end of this year. Thank you for the recipe and guidelines, Kathy!

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 27, 2014:

suzzycue Thanks so much for the share, I use my cast iron Dutch oven exclusively for deep frying, it gets to a great high hot temp and cooks evenly. Enjoy and thanks for stopping by.

RTalloni on December 27, 2014:

These look so tempting!

Susan Britton from Ontario, Canada on December 27, 2014:

Wow what a great idea and I have a cast iron dutch oven that I never thought to use as a deep fryer. Awesome and I love sweet potatoes so this is on my need to try list and I am sharing.