These Japanese Sweet Potato Chips are crispy and flavorful! They make the perfect snack or side-dish.
Who doesn't crave some crisps every now and then? After testing this recipe a few times, now you can make these Japanese Sweet Potato Chips at home using fresh and authentic simple ingredients.
Crispy sweet potatoes loaded with Japanese flavors. Who's in?
This 7-ingredient recipe is also ready in under 30-minutes. Amazing, right?
The recipe for these Japanese Sweet Potato Chips can also be adjusted for a vegan-friendly version.
This easy recipe makes a delicious snack, appetizer or side-dish at any time of year! It has certainly become one of our favourite snacks.
What is Japanese Sweet Potato?
Japanese sweet potatoes contain a purple or reddish skin and a cream or yellowish interior. They can be baked, stir-fried, deep-fried roasted, steamed or boiled.
Japanese sweet potatoes are starchier and firmer than regular sweet potatoes. They also have a slightly nutty flavor.
However, Japanese sweet potatoes are not always available everything. The great news is that this recipe works for regular sweet potatoes too!
Ingredients and Variations
For this simple side dish, you will need 7 ingredients and a few basic optional toppings.
Sweet Potato - You can use actual Japanese Purple Sweet Potatoes or regular sweet potatoes.
Mirin, Soy Sauce, Granulated Sugar and Honey - Needed for the sauce. If mirin is not available, you can leave this out. Honey can be substituted with maple syrup for a vegan-friendly version. You can also use brown sugar instead of granulated sugar.
Vegetable Oil - For frying. Use a neutral-flavored oil such as canola, corn, or sunflower oil. You'll need enough oil to cover the potato slices in the frying pan.
You will also need cold water to soak the potatoes and some extra water for the sauce mixture.
Season these Japanese Sweet Potato Crips with sea-salt and add toppings such as black sesame seeds and/or chopped fresh parsley.
In terms of kitchen equipment, you will need a good slicer to thinly slice the potato, a large bowl (to soak sliced potato), a large frying pan, a skillet/saucepan and kitchen or paper towels.
How to Make Japanese Sweet Potato Chips
- Prepare the potatoes
Wash and cut the potato in very thin slices. You can leave the skin on.
Soak the sliced potato in a bowl of cold water for 5 minutes. Then, drain, and pat dry using kitchen paper.
- Heat the oil and fry
Place enough oil to cover the surface of the frying pan. Bring to a hot sizzle and carefully add the sliced potato. Fry, uncovered for a few minutes until slightly golden and crispy (you may need to flip them once using kitchen tongs).
Make sure to fry these in a single layer. You may need to fry them in batches.
Once cooked, transfer to a wire rack or kitchen paper to drain excess oil. You may need to fry the potatoes in batches.
- Make the sauce
In a clean saucepan, place the sauce ingredients (sugar, mirin, soy sauce and honey) and bring to a simmer. The mixture should start to bubble in the center.
Add the sweet potato chips and stir well to coat with sauce (1-2 minutes).
Transfer back to a wire rack to drain excess sauce.
- Add toppings and serve
Season with sea salt, sesame seeds, and chopped fresh parsley and serve warm! Or you can use your favourite seasonings such as garlic powder or paprika!
Tips for the Best Sweet Potato Chips
- Make sure to slice the potatoes thinly. I recommend using a vegetable peeler, a food processor with the slicing blade, or a very sharp thin knife.
- After soaking sliced potatoes in water, pat them dry using kitchen towels for really crispy chips!
- Make sure to heat the oil well (until sizzling) before adding the potatoes. If the oil is not hot enough, the potatoes will absorb a lot of extra oil and will not be crispy.
Storing and Making Ahead
These chips are best served warm shortly after frying. Store leftover sweet potato chips in a refrigerator for up to 3 days.
Yes. Substitute maple syrup for honey to make this a vegan side dish.
Other Side Dish Recipes
Japanese Sweet Potato Chips
- 1 large Japanese or regular sweet potato skin on, washed and thinly sliced
- vegetable oil for frying
- 2 tbsp. granulated sugar
- 2 tbsp. mirin optional
- 1 tbsp. soy sauce
- 2 tsp. honey or maple syrup
- 100 mL water (½ cup minus 1 tbsp) + extra for soaking potatoes
- salt to taste
- black sesame seeds optional
- fresh parsley chopped, optional
- Wash and thinly slice sweet potato using a slicer.
- Place sliced potatoes in a large mixing bowl filled with water and soak for 5 minutes. Drain and pat dry using kitchen paper.
- Heat at least 1cm of oil in a large pan until sizzling. Add sliced potatoes and fry until golden brown and crispy. Transfer to a wire rack or plate lined with kitchen paper to absorb extra oil.
- Place sugar, mirin, soy sauce and honey in a large (clean) skillet. Add 100mL of water and stir to dissolve sugar and combine ingredients. Bring to a simmer.
- Once the mixture sarts to bubble, add sweet potato chips and stir well to coat with sauce (1-2 minutes). Transfer back to a wire rack to drain excess sauce.
- Serve with chopped fresh parsley or black sesame seeds. Season with salt to taste.