Sweet potato chips

sweet potato chipsOne of the foods you will definately find when going to Japanese festivals are the sweet potato chips. After trying (quite a lot) them at different festivals I finally picked up a sweet potato and tried to make them at home.

Before the recipe I’d like to point out that I used Japanese sweet potatoes which are red/purple-ish on the outside and white on the inside, but I’m sure you could use other types of sweet potatoes.

Sweet potato chips

1 big sweet potato

Vegetable oil

2 tsp sugar

1 tsp salt

  1. Mix sugar and salt. (This is quite a common seasoning at the festivalstalls in Japan, but obviously you could experiment and use whatever you’d like)
  2. Wash the p0tato, dry it and slice it in half on the long side. Then cut (again on the long side) into slices of about 0.5-1 cm thickness.
  3. Put the slices in a bowl of cold water as soon as you’ve sliced them as it keeps it from going brown.
  4. Heat up a pan with a very generous amount of oil. The oil should cover the pan as you are more or less deep frying.
  5. When the oil is hot, put the heat down to medium. Dry the potato pieces thoroughly (!) before dropping them into the oil.
  6. Fry on both sides until golden and let them dry on papertowels. Drizzle with sugar/salt just as they come off fryer and serve in papercups of course.


  1. Indeed, I first enjoyed yaki imo at random Japanese temple fairs, but graduated up to daigaku imo (http://buildingmybento.wordpress.com/2012/04/07/daigaku-imo/). Have you tried those? Add black sesame seeds and caramel and then roll with it!

    • sayhellohellome

      I have to make those, unfortunately I always seem to get the sugar/oil proportions wrong and they end up either not caramelized enough or too caramelized (covered in hard sugar).

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