Presto® SaladShooter® Recipe: Sweet Potato Chips
A Recipe for your Professional SaladShooter® slicer-shredder
Sweet Potato Chips

Sweet potatoes often get lost in a soupy glob of marshmallows. This recipe makes them shine for what they are—beautiful, delicious, and healthy (high in vitamins A and C). Sweet potato chips look like a chip, but taste and feel like a fry. Sprinkle with sea salt or your favorite flavor combination.


  • Sweet potatoes (small to medium size)
  • Vegetable oil for deep frying
  • Sea salt

Other Flavor Options

    Hot and Spicy
  • 2 tablespoons chili powder
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon cumin
  • 3/4 teaspoon salt
  • 3/4 teaspoon sugar
  • Pepper, to taste
    Five Spice
  • 1 teaspoon Five Spice powder
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar

Wash and peel sweet potatoes. Fit Professional SaladShooter® with Ripple Slice or Thin Slice Cone. Slice potatoes into large bowl. Cover with cold water and soak for at least 15 minutes.

Pour manufacturer’s recommended amount of oil into deep fryer and preheat. If using an adjustable thermostat deep fryer, set to 375°.

Remove sliced potatoes from water and spread out on paper toweling. Pat dry to remove excess moisture. Follow manufacturer’s directions for deep frying. Gently place potato slices into preheated oil using a scoop or basket. For best results, fry in small batches; do not crowd food. Do not cover fryer while frying. Gently stir potatoes while frying to prevent them from sticking together.

Fry about 1 1/2 to 2 minutes or until they begin to darken on the edges. Remove from fryer and drain on absorbent paper. Season with sea salt or other options. To keep sweet potato chips warm to serve, place on baking sheet in a 300°F oven for 15 to 20 minutes before serving.

Alternate Cooking Method:
Preheat oven to 300°F. Line baking sheet with parchment paper. Add 1 tablespoon olive oil to medium bowl; toss sweet potato slices in oil, adding more oil if necessary. Place on baking sheet, season, and bake for 35 to 40 minutes. (Chips will be crispy on the outside and slightly soft in center.)

Presto Tip:

One medium size sweet potato will produce about 2 ounces of chips.

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