Crispy Sweet Potato Skin Chips

Crispy Sweet Potato Skin Chips

Crispy sweet potato skins, tossed with olive oil and smoked paprika, make a flavorful and satisfying snack.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6

Course: Appetizer

Calories: 150

Ingredients Method Notes

Ingredients

  

• The skins from 5 fully baked sweet potatoes (torn into pieces)
• 1 tablespoon Canola oil
• Sea salt
• Assorted fresh herbs (sage and rosemary)
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika

Method

 

1. If frying: Heat canola oil in a large pot to 350°F (175°C). If baking: Preheat oven to 400°F (200°C) and toss skins with olive oil.
2. If frying: Add sweet potato skins a few at a time, ensuring not to overcrowd the pot. Fry for 1-3 minutes, turning once, until golden brown and crispy.
3. If baking: Arrange skins in a single layer on a baking sheet and bake for 10-15 minutes, or until golden and crisp, flipping halfway through.
4. Transfer fried or baked skins to a paper towel-lined plate to drain any excess oil.
5. Sprinkle generously with sea salt immediately while they are still warm.
6. Garnish with chopped fresh sage and rosemary, if desired. Serve warm or at room temperature.

Notes

– Fry in batches to ensure even crisping.
– Use skins from fully baked sweet potatoes for best texture.
– Season immediately after cooking while still warm for best adhesion.
– For extra flavor, add a pinch of garlic powder or paprika with the salt.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to achieving truly crispy sweet potato skins lies in a two-stage process: proper preparation and controlled drying. First, ensure the sweet potatoes are fully baked, not just steamed or boiled. This allows the skins to develop a slight chewiness and concentrated sugars that caramelize during cooking. When tearing the skins into pieces, aim for relatively uniform sizes. This ensures even cooking and prevents some pieces from burning while others remain soft. The crucial step is the oil and seasoning application. Tossing the torn skins with canola oil, sea salt, smoked paprika, and finely chopped fresh herbs like sage and rosemary ensures flavor penetration and promotes browning. The oil acts as a conduit for heat, helping to crisp the skins. Avoid overcrowding the baking sheet; this is paramount. If the skins are too close together, they will steam rather than roast, resulting in a limp, unappealing texture. Spread them in a single layer. The second stage involves baking at a moderate temperature (around 400°F or 200°C) until they are golden brown and crisp. The olive oil added towards the end of baking can help achieve a final glossy crispness. The goal is to drive off moisture while developing Maillard reaction browning and caramelization.

Troubleshooting

• Failure: Skins are limp and chewy.
• Fix: This usually means there was too much moisture. Ensure the sweet potatoes were fully baked, not boiled. Spread the skins in a single layer on the baking sheet, and bake at a slightly higher temperature for a few more minutes until crisp.
• Failure: Skins are burnt.
• Fix: The oven temperature may have been too high, or the skins were baked for too long. Reduce the temperature by 25°F (15°C) and watch them closely, especially towards the end of the baking time. Tearing the skins into smaller, more uniform pieces can also help.
• Failure: Skins are unevenly crisp.
• Fix: This can happen if the pieces are not uniform in size or if the baking sheet was overcrowded. Ensure pieces are similar in size and spread them out in a single layer.
• Failure: Herbs are burnt.
• Fix: Finely chop the fresh herbs and add them during the last 5-10 minutes of baking, or toss them with the skins just before serving. Dried herbs can be added with the initial seasoning.

Substitutions

• Oil: While canola oil is recommended for its neutral flavor and high smoke point, you can substitute with avocado oil or grapeseed oil for similar results. Olive oil can be used, but be mindful of its lower smoke point at higher temperatures.
• Spices: Smoked paprika provides a distinct smoky depth. If unavailable, regular paprika can be used, though the smoky note will be absent. A pinch of cayenne pepper can add a touch of heat.
• Herbs: Feel free to experiment with other hardy herbs like thyme or marjoram. For a different flavor profile, consider adding a pinch of garlic powder or onion powder along with the salt.
• Salt: Any coarse salt, like kosher salt, will work well for seasoning. Adjust the amount to your taste preference.

Pro tips

• Fry in batches to ensure even crisping.
• Use skins from fully baked sweet potatoes for best texture.
• Season immediately after cooking while still warm for best adhesion.
• For extra flavor, add a pinch of garlic powder or paprika with the salt.

Enjoy these delightful sweet potato skin chips as a crunchy, savory treat. Experiment with different seasonings to make them your own!

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