Crispy Japanese Sweet Potato Chips
These Japanese Sweet Potato Chips are incredibly easy to make and rewarding! Treat yourself and your family to these delightfully crispy snacks!
Looking for sweet potato recipes? Try my Yaki Imo (Roasted Sweet Potato), Sweet Potato Mochi, or Mini Japanese Sweet Potato Pie!
I’ll walk you through the list of ingredients and provide step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these Japanese Sweet Potato Chips:
How To Make Japanese Sweet Potato Chips: STEP BY STEP
Here are some quick visual instructions! The video and detailed ingredients and instructions are on the printable recipe card below.
Step 1
Slice the sweet potato thinly and soak it in water.
Step 2
Pat the slices dry with paper towels.
Step 3
Deep fry at 180°C (350°F) until crispy.
Step 4
Sprinkle with salt to taste.
Enjoy immediately! The crunchy texture and sweet-salty flavor make it irresistible—you won’t be able to stop!
Your Questions Answered
You can use regular sweet potatoes, but the texture and flavor will differ. Japanese sweet potatoes are starchier and have a distinct sweetness.
They aren’t ideal for storage, so for the best crispy texture, I recommend enjoying them immediately or consuming them within half a day.
Absolutely! Air-frying is an excellent alternative to deep-frying. Cook them at 180°C (350°F) for 10-12 minutes, shaking halfway through.
If your chips turn out soggy, it’s likely because they weren’t sliced thinly enough or the sweet potato slices weren’t dried adequately after soaking.
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More Japanese Sweet Potato Recipes You Will Love
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Crispy Japanese Sweet Potato Chips
Print Pin SaveEquipment
- Medium pot
Ingredients
- 1 Japanese Sweet Potato, Medium-sized, 180g
- Vegetable Oil , as needed for frying
- Salt to taste
Instructions
- Prepare the Sweet Potato: Using a sharp knife, cut the sweet potatoes into thin, uniform slices. Place them in a bowl, cover with water, and soak for 5-10 minutes. Drain the water and pat the slices dry with paper towels.
- Deep-fry: Heat enough oil in a deep pot over medium heat until it reaches 180°C (350°F). Fry the sweet potato slices in batches for 2-3 minutes until crispy. Transfer them to a wire rack to drain any excess oil.
- Season: While the chips are still warm, transfer them to a bowl and sprinkle with salt to taste. Serve immediately and enjoy!
Notes
- If you’re unsure about slicing sweet potatoes thinly with a knife, use a mandoline slicer. It’s the perfect tool for cutting them into thin, uniform slices.
- Soaking the sweet potato slices in water helps remove excess starch, prevent them from sticking together, and produce a crispier texture. It also helps maintain the sweet potatoes’ fresh color.
- For more flavor, add seasonings like chili powder, furikake (Japanese rice seasoning), black pepper, or even a drizzle of honey butter.
