Sweet potato chips are easy to make, delicious and healthy too! They can be served as a snack or starter for any meal.
Sweet Potatoes are a sweet and starchy root vegetable that can be eaten as a sweet or savory dish. They come in various different colors and sizes and are produced globally, but the ones we get here in Bombay or Mumbai have purple skin and are whiteish or cream-colored on the inside. They are distantly related to potatoes.
Known to locals as Shakarkand in Hindi or Ratale in Marathi, this vegetable is mostly available during the months of October to December and has a number of nutritional benefits.
I’ve always loved Mom’s sweet potato chach. For those of you wondering what that is, it’s an East Indian sweet dish, that we will be sharing with you soon. But for now, pan-fried sweet potato chips are on the menu, so let’s find out how it’s cooked…
What Ingredients do you need to make Sweet Potato Chips?
All you need to make these chips are Sweet Potatoes, oil for frying, salt to taste, and rosemary herbs for flavour.
How to Make Sweet Potato Chips at Home?
Rinse and scrub the sweet potatoes to get rid of any mud or dirt on them. Remember they’re a root vegetable. So there’s bound to be a lot of mud, and since we buy from the more local veggie vendors they don’t come pre-cleaned.
Wash and cut the sweet potatoes into fine slices. In a frying pan, add a little oil and the sweet potato slices. Sprinkle this with some salt and rosemary and mix well. Cover the lid of the frying pan and shallow fry the chips for about 15 minutes. Turn over occasionally. And soon your sweet potato fries are ready!
And remember these are pan-fried soft chips and not crispy. If you want them crispy, you’ll have to deep-fry, but then they won’t be healthy anymore. It’s a trade-off.
Pan fried Sweet potato chips
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Ingredients
- 500 g Sweet Potatoes
- 0.5 Tablespoon Salt or as per taste
- 2 Tablespoon Oil for frying
- 1 Tablespoon Rosemary sprinkled
Instructions
- Rinse the sweet potatoes to remove any mud or dirt.
- Cut the sweet potatoes into thin slices and put in a frying pan with oil.
- Sprinkle with salt and rosemary, cover lid and shallow fry for 15 mins on a medium flame. Turn over occasionally.
- Serve as a starter, appetiser or side dish.
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Notes
- Remember to wash the sweet potatoes properly before cooking.
- Use a good sharp knife.
- You can substitute Rosemary with Basil or Oregano.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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This printable recipe card is for home use only. For more recipes head over to AbbysPlate.comWhat’s Perfect About This Sweet Potato Fries recipe?
- It is very easy and quick to make.
- This gluten-free and vegetarian recipe needs just a little seasoning.
- Sweet potatoes have many health benefits.
Cooking Tips Or Tricks
- Remember to scrub the sweet potatoes thoroughly before cutting.
- Use a good sharp knife, as the sweet potatoes can be tough to cut.
- The rosemary can be substituted by Basil or Oregano if you prefer those alternatives.
- If you want the chips a little spicy, use pepper powder, chilli powder or paprika.
- Like this recipe? Try our homemade breadfruit chips.
Questions About Making Sweet Potato Fries
Are Sweet Potatoes Healthier Than Potatoes?
No, both sweet potatoes and potatoes have different nutritional benefits. They are both healthy roots.
Are Sweet Potatoes And Yams The Same Thing?
No, although the look quite similar, sweet potatoes and yams are different root vegetables.
Can Sweet Potatoes Be Frozen after cooking?
Yes, you can store cooked sweet potatoes in an air-tight bag or container and freeze for later use. They can be stored for up to 1 year.
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Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her East Indian community’s traditional recipes on the blog. And Abby is forever grateful!
They turned out very soft. Even my granny could eat.
I didn’t like the flavor of rosemary too much. Can we use pepper?
Hi Cassie, Yes, they taste good with pepper powder or crushed pepper too. You can even try paprika if you like it.