Crispy Japanese Sweet Potato Chips

5 from 1 vote

Servings

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!

Japanese sweet potato chips served on a plate.

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

These Japanese sweet potato chips require just three ingredients.
They’re a great alternative to store-bought chips.
The whole family will love these delicious chips!

Japanese Sweet Potatoes

Japanese sweet potatoes, or satsumaimo, have reddish-brown skin and creamy yellow-white flesh. They are typically sweeter, firmer, and starchier than other varieties and hold their shape well during cooking. Their versatility makes them a staple for sweet and savory Japanese dishes.

Recipe Ingredients

You’ll need the following ingredients to make these Japanese Sweet Potato Chips:

Japanese sweet potato chips ingredients.

Japanese Sweet Potatoes: When selecting Japanese sweet potatoes, choose ones that are firm to the touch, have smooth skin, and have no bruises or soft spots. You can find them at Japanese grocery stores, Asian markets, or specialty food stores.
Vegetable Oil: Use rice bran oil for this recipe, but any natural oil will work fine.
Salt to taste.

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!

Recipe Tips

Use a mandoline slicer if you’re unsure about slicing sweet potatoes thinly with a knife. 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.

Your Questions Answered

Can I use regular sweet potatoes for this recipe?

You can use regular sweet potatoes, but the texture and flavor will differ. Japanese sweet potatoes are starchier and have a distinct sweetness.

How long will homemade Japanese sweet potato chips last?

They aren’t ideal for storage, so for the best crispy texture, I recommend enjoying them immediately or consuming them within half a day.

Can I air-fry Japanese sweet potato chips?

Absolutely! Air-frying is an excellent alternative to deep-frying. Cook them at 180°C (350°F) for 10-12 minutes, shaking halfway through.

Why are my chips soggy?

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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I hope you enjoy these Japanese Sweet Potato Chips! If you try them, don’t forget to leave a rating to share your thoughts—I love hearing from you!