Crispy Sweet Potato Skin Chips
Crispy sweet potato skins, tossed with olive oil and smoked paprika, make a flavorful and satisfying snack.
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
Instructions
- 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.
- 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.
- 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.
- Transfer fried or baked skins to a paper towel-lined plate to drain any excess oil.
- Sprinkle generously with sea salt immediately while they are still warm.
- 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.
- 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.