Invite some friends to help fry up these chips and consider it a kitchen adventure.



  • Peanut oil or other vegetable oil

  • 3 medium sweet potatoes (1 pound)

  • 3 medium baking potatoes (1 pound)

  • Coarse salt


  • Sprinkle with salt. If desired, fry chips up to 2 days ahead and store in an airtight container.

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  • Fry potato slices, half at a time, in the basket for 3 to 5 minutes or until crisp and golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature about 350°F. Remove potato slices from the hot oil; drain on wire racks.

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  • In a turkey fryer, preheat oil to 350°F. Peel potatoes; cut into very thin slices (about 1/16 inch thick)*. Place potato slices in a large bowl of ice water; soak for 10 minutes. Drain potato slices; pat dry with paper towels.

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A mandoline, a special slicing tool, makes quick work of slicing thin, even potato slices. Look for a mandoline at a kitchen specialty shop.

Nutrition Facts

101 calories, 5 g fat (1 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 103 mg sodium, 14 g carbohydrates, 2 g fiber, 2 g sugar, 1 g protein.