Simple Salty Sweet Potato Skin Chips.
I have some fun Thanksgiving news for you guys.
And no, it’s not that my oven is fixed. That would be AMAZING news.
Instead I have crazy news. I decided to fry the turkey. AHHH!!
Well actually, it is turkeys (plural) since the frier I bought only accommodates an eighteen pound bird. That just will not cut it over here, so two it is. To say I am nervous would be an understatement. One, I have never had a fried turkey so I have no idea how they even taste. I’ve heard pretty good things about them though, so if all goes well I do think they will be delicious. Two, this now puts me in charge of the turkey, YIKES. And guys, I have never, ever, cooked a turkey! What am I thinking? I do not know. I need help. Seriously.
Three, since mom is not cooking the turkey for the first time in like – ever, this leaves me in charge of the entire dinner. It’s not a big deal, I mean I do this everyday, BUT the turkey. I just do not want to ruin the turkey. Deep breaths, deep breaths.
Originally, we were planning on just buying one of those roasters that look like a giant crockpot, but then on Saturday night I was placing yet another order at Williams-Sonoma and I came across this Turkey Fryer. SO then I thought it might be fun to fry the turkey since I have no oven. Later on I can use the fryer to make doughnuts, french fries and other goodies. At the time I was so excited, but now as the day draws closer, I am slightly freaking out.
It’s kind of lot of pressure, but hey there is always the mashers, right? Oh boy.
Anyway, if any of you guys have fried a turkey, please let me know your tips!
Ok now let’s talk about these salty sweet potato skin chips. I know I can handle sweet potatoes. The chips here? They are the best. Like so good, so addicting, so awesome. They just sort of happened the day I made this Bourbon Sweet Potato Casserole with Sweet ‘n’ Spicy Bacon Pecans. I had baked my potatoes as I always do, peeling the skins away from the potatoes, tossing the skins to the side, then moving on with the dish. BUT, it just so happened that I was frying something on the same day. When I went to clean up I thought to myself that it was such a waste to throw out the sweet potato skins. I mean, they looked so good. I am a skins girl all the way – I love um. So then it hit me that I should probably make some sweet potato skins chips out of those scraps.
I had those skins in the hot oil within minutes – and into our mouths minutes later. So flippin good. Everyone agreed that they were delicious. All they really need is a little sprinkle of some good sea salt, but if you want to sprinkle them with fresh chopped herbs (I love sage and rosemary) that would be delicious as well.
I especially loved the skins that still had some pretty orange flesh left on them. That flesh gets all crispy and it’s just perfection. If you want to get a little flesh, make sure your sweet potatoes are fully cooked before peeling them. Then use your hands to peel the skins away from the potato. If the potatoes are not cooked enough, you’ll only got the brown skins without the flesh, no orange. You can still fry them, but watch them closely! They will be done in maybe ten to fifteen seconds. Personally, I would get some of that orange flesh on there.
Also, if you’re peeling your skins prior to cooking the potatoes (like with a veggie peeler), I would think this recipe would still work with those raw skins too. You will probably just have to fry them a little longer. Try and get thicker peels, rather than thinner ones.
I thought these would be so perfect for today because I would imagine there are a lot of you out there who are prepping your sweet potatoes today. I am not, because I am being stupid and cooking everything tomorrow (yikes times like five), but for you smart people out there, save those skins!! You can fry them up today or save them and fry them up tomorrow to serve as an easy, quick last-minute appetizer.
But umm, they go kind of fast so maybe make some extra sweet potatoes this year for the sole purpose of more chips. Yes, do that. You can never have enough sweet potatoes.
So what do you guys think? Are you all ready for tomorrow. It’s clear that I am not, but here’s to hoping you are. If you’re not, just throw LOTS of sweet potatoes in the oven, serve the chips as appetizers until everyone gets filled up… then go buy a big pie. Problem = solved (just kidding).
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Simple Salty Sweet Potato Skin Chips.
By halfbakedharvest
Course: Side Dish, Snack
Cuisine: American
Keyword: skins, sweet potato
Totally addictive crispy snacks or side dish
Ingredients
- pieces The skins from 5 fully baked sweet potatoes torn into *
- tablespoon Canola oil for frying (or 1 olive oil for baking)*
- Sea salt for sprinkling
- Assorted fresh herbs I used sage and rosemary (optional)
Instructions
-
Add the oil to a large pot and heat to 350 degree F. Add the skins a few at a time and fry, turning once with a slotted spoon or tongs, until golden brown, 1 to 3 minutes depending on the size and thickness of your skins.
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Transfer to paper towels to drain. Sprinkle generously with sea salt and chopped herbs if desired. Serve warm or at room temperature. I recommend eating within a few hours of frying, as the skins that have flesh on them get soft after being stored in a bag.
Recipe Notes
*It is important that before you peel the skins away from the sweet potatoes you make sure the potatoes are fully cooked throughout. Allow the potatoes to cool and then use your hands to peel the skin away, leaving a thin layer of flesh on the skins. **Alternately you can toss the skins with 1 tablespoon olive oil and bake in a preheated 450 degree F. oven for 15-20 minutes or until crisp. Remove and sprinkle with salt.
Have a very Happy Thanksgiving guys! See ya, Friday for some more deliciousness.
I could eat skins like this all dang day. Loving these!
Mind blowing. That’s how good these look. Rosemary is my favorite herb, so tasty with taters. I cannot wait tot try these. Can’t believe you’ve never cooked a turkey before?! Shocking. But then there’s the whole giblet problem. I have to make my husband a peanut butter pie to get him to deal with the giblets instead of me.
I’ve had fried turkey several times but I didn’t have to use the frier. Look on line for a demo on using one–safety is key in using them. The turkey taste really good.
I bet these sweet potatoes taste really good also.
Have a safe and wonderful Thanksgiving.
I’m in charge of our turkeys this year, also. A lot of pressure! These look delish.
We had a fried turkey about 3 years ago. We did not care for it. Someone had fried it for us. I hope it goes well.
HAPPY THANKSGIVING!!!!!
Fried turkey is delicious! And I am not a fired food fan. It doesn’t taste greasy at all.
We have also used our fryer for a crawfish boil.
These chips = AMAZING. Wishing you a VERY happy Thanksgiving! Looking forward to your recap post on that, for sure 🙂
Alton Brown has a great episode of Good Eats called “Fry Turkey Fry” that goes through methods and safety. I’ve never fried one myself but I’d follow all his steps if I ever did — Even the brining, at least for the first time through.
Best of Luck!
Cheers to fried turkey!! I’ve never tried it (nor made it) in my life, and I’ve heard it’s absolutely marvelous! I hope you enjoy, sister!
These potato skin chips. Give me 34,000. Please and thank you! 😉
Oh yum – these look SO good! I know my meals are filled up this week, but I might have to give this a try the week after 🙂
Considering I reeeeallllly like sweet potato chips, these look delicious!
That’s awesome that you’re going to fry your turkey! The only time I’ve ever heard of someone doing that was on Golmore Girls. I can’t wait to hear how it all turns out! Great idea for using the skins. I am so anti-waste so I’m loving this idea!
Frying a turkey is amazing! It’s so easy. Just make sure to have something to put out a flame in case something goes down. You never know!
These look delicious! I’m anxious to hear how your turkeys turn out. Please let us know!! Good luck Tieghan – I’m sure your meal will be magnificent!
These look INSANE, Tieghan!!! The photos are so vibrant and gorgeous. And ahhhh good luck with the turkey frying!!! I can’t wait to hear how it turns out — spectacularly, I just know it 🙂 Happy Thanksgiving!
This is a great idea! Love the skins!! My family usually does 4 turkeys in the fryer…all different flavors! You’ll have to let me know how you like it! 🙂
Ok, first off, I’m sending some serious “good luck” vibes your way because being in charge of the family turkey scares me, too. And second, I LOVE potato skins, so these are being made STAT! YUM!
wow, this is seriously the best idea ever – especially since sweet potato chips never get as crispy as i want them. good luck with that fried turkey situation, lady! and happy thanksgiving to you!
Fried turkey? Can I join you this Thanksgiving? I promise to behave and finish my turkey. 🙂 And these chips are so fabulous! I love sage and rosemary, too. They all make your kitchen smells super duper delicious.
So, yeah, I don’t normally eat meat, but I have had a bite of fried turkey and it was AMAZING! So, I think that sounds like a great way to go.
These sweet potato skins look phenomenal! Need to make these for our next holiday gathering. Hope you have a wonderful Thanksgiving!
Love this idea! I’m wondering if we could bake them in the oven with some good old olive oil and salt/pepper..might have to try it out. And good luck with that turkey! I’ve never fried one myself, I’ve had them and they’re delicious! The one key I’ve heard is to make sure the turkey is totally dry – moisture + oil is obviously not a good situation. Good luck and let us know how it turns out!
Hey! Found a video from PopSugar Food for tips on deep frying a turkey that might help 🙂 http://youtu.be/ixOcDY_4yzE
These chips look irresistible, love the rosemary and salt! Good luck tomorrow – you will do amazing, have a wonderful Thanksgiving! 🙂
(BTW- I sure hope you don’t have to do the dishes tomorrow. Delegate!!)
I highly suggest using Alton Brown’s turkey frying tips. We did several years ago…everything including the brining. Best turkey ever! So moist!
Fried turkey—-whoa baby you will have to let us all know how that turns out. We all sure can see that these potato skins have turned out
fantastic. Makes me want a glass of beer and I don’t drink beer normally.
These chips look amazing and like maybe they’d make for awesome nachos?! Turkey frying is awesome and easy. Just make sure to follow the safety guidelines you read online. And prep. It’s all about the prep. Frying is so easy and QUICK! Way better than hogging space in a crowded kitchen plus it usually takes some bystanders outside with it which is always a good thing 🙂
These look amazing, theyre probably super tasty, but too many sweet potato skins can cause a bad tummy ache, so be careful! Definitely not something that’s good to have too regularly…
Wow, I just threw away a bunch of sweet potato skins a few hours ago. Guess I will have to make more. We eat sweet potatoes a lot, so it shouldn’t be difficult!
My husband is frying a turkey this year and has been practicing if you want to check it out, he has a post on my blog right now about it http://www.fromcalculustocupcakes.com/youve-decided-deep-fry-turkey-now/ . Feel free to remove the link if you want. I just wouldn’t be able to put it all in a comment, and I am not the one who does it, so I wouldn’t want to condense.
Best of luck with your bir– don. I agree it is a lot of pressure to take on the “showpiece” of the meal.
I like to say,there is nothing worse than roasting the bird that is so dry, if you look at it the wrong way, all of the meat falls off of the bones! My sister and I usually try to make excuses to transfer the responsibility onto each other. This year its mine– and my bird has been dry brining in the fridge for over a day. Hey, I just realized last year was my turn too– no fair!
My bro in law loves to fry his turkeys. Im not much for it, only because there is always traffic in and out of the house to check on the fryer, pretty soon, all you can smell in the house is that fryer oil.
Have a Happy Thanksgiving!
GOOD LUCK! I am very curious to hear how this all turns out. Tomorrow I will be eating (not cooking) a deep fried turkey for the first time…should be interesting!
Oh my goodness, you will LOVE it!!! We have one every year, and I have NEVER had a bad on!! You will never bake one again!!! It your fryer is anything like ours, it’s going to be MESSY! I recommend putting a ton of cardboard down to set the fryer on, because oil tends to spill over the top a bit, and it will make your floors really slippery.We always do ours in our barn, with the doors open (we live in California, so it might be too cold in Colorado!), because ventilation helps dissipate the grease that tends to float around in the air when anything is fried. Don’t be scared about it not tasting great, I promise you will love it!!
Yumm!
Mmmm fried turkey and potato skins! You have me starvin’ like Marvin. Your food photography is INSANE. I’m serious. So beautiful. Have a great rest of your week!
xx, Hailey
http://www.pendeltonplace.com
This is brilliant! I love sweet potatoes and love doing different things with them but I have never thought about using the skin! Your pictures are beautiful!
Thanks Chelsea!
This site was… how do I say it? Relevant!!
Finally I’ve found something which helped me. Thanks!
Great! Hope you love this recipe! Thank you!
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Made these! Yum! My oven was a little hot and they burned, though.
Hi Jenny! I am glad these turned out well for you! I am sorry some burnt! If you need any help, please let me know! xTieghan