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Sweet Potato Chips

Crispy, crunchy, salty, light. These chips are an absolute MUST for your weeknight menu!

Do you love potato chips? Same! These Sweet Potato Chips are SO easy to make and a wholesome, homemade, and much more flavorful option than processed chips. A couple of sweet potatoes go a long way here because they are so thinly sliced. I do suggest doubling the recipe though, because once people pop, they can’t stop!

All you need for this recipe is a traditional or handheld mandoline slicer (*HERE is the one I use and absolutely love), a large frying pan, and canola or avocado oil for frying. Top them off with some flaky salt, and these scrumptious chips add a bright pop of color and crunchy texture alongside burgers, sandwiches, and soups, and are even perf crumbled on top of salads!

If you make your own batch of chips to snack on, be sure to tag @threebirdsonestove so I can see how you’re enjoying!

*I do earn a small commission when you use this link.

Prep Time: 5 Minutes

Cook Time: 15-20 Minutes

Yield: Serves 4


2 sweet potatoes, about 1 pound, peeled, sliced into ⅛-inch wide slices lengthwise

Canola oil or avocado oil for frying

Flaky salt for finishing


  1. Soak the potato slices in a bowl of cold, heavily salted water for 30 minutes. Remove them and pat with paper towels or dish towels until thoroughly dry. If they aren’t dry they won’t reach a nice crisp in the oil.

  2. In a large frying pan, heat 2 inches of oil until piping hot. In batches, fry the sweet potato slices until they reach a dark golden hue, 5-6 minutes per batch. Transfer to cool on a wire rack. Sprinkle with flaky salt while still hot. Serve once cooled and store in an airtight container for up to one week.

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