Ingredients
- 2 medium sakarkand (sweet potatoes), peeled
- 2 cups vegetable oil (for frying)
- ½ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon cinnamon (optional but recommended)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (optional)
Equipment Needed
- Sharp knife or mandoline slicer
- Large frying pan or deep skillet
- Slotted spoon or spider strainer
- Paper towels
- Small saucepan
- Mixing bowl
- Baking sheet or tray
Step-by-Step Instructions
The first thing I always do is slice the sakarkand as thin as possible. I’ve tried cutting them with a knife before, but honestly, using a mandoline gives the best results because the slices come out evenly thin. Thin slices are the secret to getting that perfect chip-like crunch. Once sliced, I pat them dry with paper towels because extra moisture can make the oil splatter and prevent the chips from crisping properly. (See the next page below to continue steps…)