How to Make Homemade Sweet Potato Chips (Copycat Terra Chips)

Name: How to Make Homemade Sweet Potato Chips (Copycat Terra Chips)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 large sweet potatoes, very thinly sliced (using a mandolin is recommended for consistency and use different variations of sweet potato for a beautiful end product); 1 ½ cups virgin, unrefined coconut oil; Pink himalayan sea salt, to taste

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God, I love Terra chips. They’re just such a perfect snack—they’re perfect for picnics, taste so good with your fave hummus and are overall just a healthier alternative to your average potato chip.

Now imagine you could make a fresh batch at home? How insanely delicious would that be!? Enter these easy-to-make SWEET POTATO CHIPS.

The inspiration for making these stemmed from wanting a mandoline for quite a long time and then finally getting one. And that was pretty much it—I just wanted to slice everything in sight, hahaha! So I ran over to Sprouts, got a few varieties of sweet potatoes and went to town.

Variety of sweet potatoes used for the chips

The great thing about this recipe is that it only requires 3 ingredients (including salt), so you could easily experiment with whatever type of ‘chip’ you’d like to make. Who’s to say you can’t make a beet chip? Who’s going to stop you from making chips out of jicama, or brocolli stems or yucca root? OooooOOOoooooOooo, a homemade plantain chip would be so insanely good!

So there you have it, slice away and get creative—you have millions of exciting options to work with!!

However, if you do decide to make a batch using sweet potatoes, feel free to use whichever variety of sweet potato you like. I decided to use jewel sweet potatoes, purple sweet potatoes and hannah sweet potatoes. I just loveeee the beautiful variety of color here and this just gives me the ultimate Terra chip vibe, ya knw? And that’s what I’m goin’ for here.

Sliced sweet potato chips just before they’re fried

I’m frying these babies in coconut oil (because I enjoy the coconut oil flavor for these chips), however, the best oil to use for frying these would be avocado oil. 2nd best (and a more cost efficient option)? Grapeseed oil. The reason why these 2 are better options is because they have greater smoking points than coconut oil. For comparison, avocado oil has a smoke point of about 525 degrees, grapeseed oil about 420 degrees and coconut oil about 350 degrees (making it not the most ideal option for frying).

But you do you boo boo—use your best judgement and use whatever you have on hand!

The one main thing that I will promise you, however, is that you’ll never be able to look at a bag of Terra chips the same way again after you’ve had a chip that’s fresh, homemade and still warm from the pan.

It’s LIFE. CHANGING.

Shallow frying pan filled with hot coconut oil

How to Make These Sweet Potato Chips:

Melt 1/2 cup coconut oil in a deep saucepan at med/high heat, ensuring you have about a half inch of depth. All saucepans differ in size so feel free to add more coconut oil now, or as you go, to ensure you maintain a half inch depth at all times. ⁣
Before frying, make sure your sweet potatoes are very thinly sliced so that they crisp up nicely. I recommend using a mandolin if you have one! ⁣
Working in batches, drop in your sweet p slices without overcrowding the pan. Allow them to fry about 2-3 minutes on each side, until they’ve gotten some color. You’ll just want a bit of color as they’ll gain more color as they dry off!
Have a plate lined with paper towels ready and lay out the slices on the paper towel, patting down lightly, blotting away the excess oil. Then sprinkle pink Himalayan sea salt to season. ⁣⁣
Transfer to your serving bowl and repeat until you’ve fried all slices.⁣

Frying the sweet potato chips in the hot coconut oil

Sweet Potato Chips – Tips & Tricks

To ensure all the chips come out crispy, control the temperature of your oil – ensure that it’s hot enough initially but also ensure that it doesn’t burn throughout the process!
Sweet potatoes are a healthier alternative here, but feel free to also use regular potatoes or yucca for these chips!
These are best eaten immediately but if you happen to have left overs, store them in a large container that is lined with dry paper towels, then instead of closing the container, top with another paper towel. These towels will absorb a lot of the moisture! Then when you’re ready to eat, simply spread them out on a cookie sheet and heat them for about 5 minutes in a 425 degree preheated oven. Once they’re crispy, they’re ready!

Other snack recipes you’ll love—

Salsa Verde and Chips

Chunky Spicy Guacamole

Hot Honey Prosciutto Pizza Bites

Coconut Cranberry Granola

Margherita Pizza Bites

Removing the sweet potato chips from the pan using a spider strainer

If you make these Sweet Potato Chips (Homemade Terra Chips), tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!