Fried Sweet Potato Chips with Cinnamon Butter Dip


Serve an upscale version of potato chips by frying your own sweet potatoes from the garden and serving them with cinnamon butter for dipping. This takes butter and cinnamon topped baked sweet potatoes to a new, crunchier level. The bright orange color of the sweet potatoes makes this a more visually appealing snack than a bag of bland, white potato chips. Since you make these chips yourself, the taste will be fresher than packaged chips.

Step 1

Fill a saucepan or deep fryer with the oil and attach a frying thermometer to the side of the pan so the probe does not touch the bottom or side of the pan.

Step 2

Heat the oil over medium heat to 350 degrees Fahrenheit.

Step 3

Slice the sweet potatoes into paper-thin rounds using a vegetable slicer.

Step 4

Drop the sweet potato chips into the hot oil in batches to just cover the surface of the oil with the chips.

Step 5

Fry the sweet potato chips until golden brown, about 1 to 2 minutes.

Step 6

Remove the fried chips from the oil with a skimmer or slotted spoon and transfer to a drainage rack or paper towels to cool and become crisp.

Step 7

Mix together the butter, cinnamon and brown sugar in a bowl, and serve with the fried sweet potato chips for dipping.

Things You'll Need

  • Deep saucepan or deep fryer
  • 3 cups peanut or vegetable oil
  • Frying thermometer
  • 2 large sweet potatoes, scrubbed
  • Vegetable slicer
  • Skimmer or slotted spoon
  • Frying drainage rack or paper towels
  • ½ cup (1 stick) butter, softened
  • 1 tbsp. cinnamon
  • 2 tbsp. brown sugar


  • Food Network: Paula Deen's Fried Sweet Potato Chips Recipe
  • Recipezaar: Cinnamon Butter Recipe
Keywords: sweet potato chips, fried sweet potato, cinnamon butter dip

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.