Uploaded July 2026 | Updated September 2026, 1 week ago
LINKS
Website: kikifoodies.com
Youtube: youtube.com/c/kikifoodies
Tiktok: tiktok.com/@kikifoodieskitchen?_t=ZT-8t9CYusRy4w&_r=1
Instagram: instagram.com/kikifoodies?igsh=MWhvNzNzNDJ4aDBwNg%3D%3D&utm_source=qr
Pinterest: https://pin.it/4QAXMUxx7
Ingredients
* medium white sweet potatoes, also called boniato
* Canola oil, for frying
* Salt, to taste
Instructions
Peel the sweet potatoes, then slice them very thinly using a mandoline, about 1 to 1.5 mm thick. Always use the mandoline guard to protect your fingers.
Transfer the slices to a large bowl of cold water. Rinse several times until the water runs clear.
Lay the slices on paper towels, then blot dry with more paper towels. You can also use a salad spinner first, then pat dry.
Heat the oil in a deep pot to 325°F (165°C).
Add a batch of sweet potato slices to the hot oil. Do not overcrowd the pot.
Fry for 7 to 10 minutes, stirring occasionally, until the bubbling slows down and the oil becomes quieter.
Remove the chips just before they get too brown, as they will continue to darken slightly after frying.
Transfer to a strainer or wire rack, then season immediately with salt. Shake gently to coat.
Let the chips cool completely so they crisp up, then repeat with the remaining slices.
LINKS
Website: kikifoodies.com
Youtube: youtube.com/c/kikifoodies
Tiktok: tiktok.com/@kikifoodieskitchen?_t=ZT-8t9CYusRy4w&_r=1
Instagram: instagram.com/kikifoodies?igsh=MWhvNzNzNDJ4aDBwNg%3D%3D&utm_source=qr
Pinterest: https://pin.it/4QAXMUxx7
Ingredients
* medium white sweet potatoes, also called boniato
* Canola oil, for frying
* Salt, to taste
Instructions
Peel the sweet potatoes, then slice them very thinly using a mandoline, about 1 to 1.5 mm thick. Always use the mandoline guard to protect your fingers.
Transfer the slices to a large bowl of cold water. Rinse several times until the water runs clear.
Lay the slices on paper towels, then blot dry with more paper towels. You can also use a salad spinner first, then pat dry.
Heat the oil in a deep pot to 325°F (165°C).
Add a batch of sweet potato slices to the hot oil. Do not overcrowd the pot.
Fry for 7 to 10 minutes, stirring occasionally, until the bubbling slows down and the oil becomes quieter.
Remove the chips just before they get too brown, as they will continue to darken slightly after frying.
Transfer to a strainer or wire rack, then season immediately with salt. Shake gently to coat.
Let the chips cool completely so they crisp up, then repeat with the remaining slices.
