Sweet potato chips with avocado dip
Prepare for a delightful crunch with our homemade sweet potato chips, seasoned with flake salt to bring out their sweetness. Paired with a creamy avocado dip, enhanced with lime and fresh coriander, these chips are perfect for any gathering or a quick snack. Enjoy their satisfying texture and vibrant flavours, making this pairing a must-try for any occasion.
Ingredients
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1
Sweet potato
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200 ml
Cooking oil, for frying
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Flaked salt
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Avocado dip
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1
Avocado
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200 ml
Creme fraiche
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1
Garlic clove, finely grated
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2 tbsp
Chopped fresh coriander
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30 ml
Squeezed lime juice
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2 pinches
Salt
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Chilli flakes (optional)
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
As soon as your sweet potato chips come out of the oil, let them drain briefly on paper towels, then season straight away. While they’re still hot, the salt and spices stick better, giving you even coverage and maximum flavour in every bite. Waiting too long can make the seasoning slide off and leave the chips tasting flat.
For an ultra-crunchy result, try double frying. Start by frying the thin slices at 140 °C for three to five minutes until tender but still pale, then let them cool briefly to release steam. Increase the oil to 180 °C and fry a second time for one to two minutes until golden and crisp. This two-step method drives out excess moisture and gives you perfectly crunchy chips to scoop up your avocado dip.
If you’re out of crème fraiche, skyr makes a great substitute. Its creamy texture and natural tang give dips a fresh, lighter edge while still balancing the richness of your sweet potato chips. Use it in the same amount as crème fraiche for an easy swap that adds a beautifully smooth and tangy twist.
Questions about sweet potato chips
Want to master sweet potato chips every time? From knowing exactly when they’re perfectly cooked to picking the best oil and pairing them with the right dips, here are the answers that will help you achieve the ultimate crunchy snack.
How do I know when my sweet potato chips are perfectly cooked?
Your snack is ready when they’ve turned a deep golden colour and feel light and crisp. They should no longer bend easily – if they’re still floppy, they need a little more time in the oil. Keep a close eye near the end, as sweet potatoes can quickly go from perfectly crisp to burnt. Once drained, they’ll firm up even more as they cool.
What type of oil is best for this recipe?
Oils with a high smoke point and neutral flavour work best for this recipe. Canola, vegetable, or peanut oil all handle the 140-180 °C (285-350 °F) range well while letting the chips’ natural sweetness shine through. Avocado oil is another excellent option – it has a very high smoke point and mild, buttery taste that give a crisp finish without overpowering the flavour. To keep the taste clean and balanced, avoid strongly flavoured oils like coconut or olive, which can mask the delicate sweetness of the chips.
What other dips can I serve with sweet potato chips?
This recipe pairs beautifully with a variety of dips that balance their natural sweetness and crisp texture: Sour cream and chive dip: cool and tangy with a fresh, herby lift that cuts through the richness of fried chips. Blue cheese dip: bold and creamy, its sharp, savoury flavour contrasts deliciously with the chips’ sweetness. Ranch dip: smooth and zesty, it adds a classic, crowd-pleasing flavour that works perfectly with the crunchy texture.
Nutritional values
Nutritional value, per
1053 Kcal
| Fibre | - | 14.3 gram fibers |
| Protein | 4.5 | 11.7 gram |
| Fat | 71.7 | 85.4 gram |
| Carbohydrates | 23.8 | 61.7 gram |
Recommended information
Serving suggestion
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Flip and stir your sweet potato chips for even, golden results
For perfectly crispy chips, flip and stir them regularly as they fry. This ensures both sides cook evenly, prevents sticking, and helps every slice turn golden brown. Use a slotted spoon to move the chips gently, and always fry in small batches so they have room to crisp up without lowering the oil temperature. The result: evenly coloured chips with a uniform crunch and less oil absorption.
Do I need to peel the sweet potatoes before frying?
No, peeling isn’t necessary. The skin crisps up beautifully when fried, adding extra texture to your chips. It also gives them a slightly earthier flavour and a more rustic look. If you’d rather have smoother, more uniform chips, you can peel them instead. Both options work well, so it comes down to preference. Just be sure to wash and scrub the sweet potatoes thoroughly if you keep the skin on.
Can I make this snack ahead of time?
Yes, you can prepare sweet potato chips in advance for a party or snack prep. After frying, let the chips cool completely on paper towels to drain any excess oil. This helps keep them crispy. Store them in an airtight container at room temperature for up to three days. If they become less crispy, you can reheat them briefly in a low oven before serving.
For the avocado dip, it's best to prepare it fresh to prevent it from turning brown quickly. If you need to make it ahead of time, mix all the ingredients except the lime juice, and keep it in an airtight container with plastic wrap directly on the surface. Just add lime juice right before serving to keep the dip fresh and vibrant. Following these steps will ensure your chips stay crispy and your dip stays fresh for any snacking occasion.
Can I make sweet potato chips in the oven or air fryer instead?
Yes, both the oven and air fryer are great alternatives to stovetop frying. For the air fryer, slice the sweet potatoes very thinly (a mandolin works best), then soak the slices in cold water for 20 minutes to boost crispiness. Drain, dry thoroughly, and toss lightly with oil and flake salt. Arrange in a single layer, preheat the air fryer to 180 °C, and cook for 8-12 minutes, shaking or flipping halfway through.
In the oven, follow the same prep steps, spread the slices on a lined baking sheet, and bake at 200 °C for 15-20 minutes, turning once, until golden and crisp. Both methods use less oil while still giving you light, crunchy chips that pair perfectly with the avocado dip.
Love the crunch? These snacks go perfectly with sweet potato chips
Double down on crunch by serving your sweet potato chips with other crispy favourites. Light and delicate kale chips bring a salty, melt-in-your-mouth texture that contrasts the hearty bite of sweet potatoes. Roasted chickpeas add a nutty, spiced crunch while pita chips deliver a sturdy, golden crisp that’s perfect for dipping.
