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Crispy Sweet Potato Skin Chips - Sweet potato skin chips: Make these incredibly crispy, salty, and slightly sweet chips in under 30 minutes. A perfect zero-wast

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
Total Time 20 minutes
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.