Crispy Japanese Sweet Potato Chips

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Notes

Nutrition Label

–+ servings

5 from 1 vote

Prep: 5

Cook: 5

Total: 10

Servings:

Author: Juri Austin

These Japanese Sweet Potato Chips are incredibly easy to make and rewarding! Treat yourself and your family to these delightfully crispy snacks!

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!

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.

Serving: 1servingCalories: 159kcalCarbohydrates: 11gProtein: 1g

This nutritional information is estimated and provided for general reference only.

Course: Snacks

Cuisine: Japanese

Keyword: Japanese sweet potato chips

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