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Maple Bacon Sweet Potato Chips


*This recipe is easily doubled or tripled if needed
2 Large Sweet Potatoes, Very Thinly Sliced                    
1 Jar Maple Bacon Shake
                        Cooking Oil For Frying (We Used Vegetable)                                   


1) Scrub sweet potatoes. Using a slicer, carefully slice the sweet potatoes so they produce very thin, even slices. *You will want to use a slicer to make the chips even. Using a knife will cause the slices to be uneven and cook improperly. Once potatoes have been sliced, place in a large bowl of cold water for 30 minutes. This helps to remove some of the starches.

2) Drain potatoes in a colander. Using towel or paper towel, dry the potatoes to remove as much of the water as possible. DO NOT place wet potatoes in hot oil.

3) In a deep pot, pour 2 to 3 inches of clean cooking oil and heat on a medium-high temperature; about 8 minutes.

*If you have a deep fryer at home, you may try that as well.

4) If cooking in a pot, lower the burner temp to medium and place the sweet potato slices 6 to 7 at time (about 5 at time for a small pot) in hot oil, being careful of splattering. Let cook for about 1 minute then turn over the slices with tongs. Continue flipping chips until they have browned around the edges and the skin is bubbly and browned.

Note: If the oil becomes too hot, it will cause the sweet potatoes to burn or become a deep brown quickly into frying. If this happens, lower the burner temp to a low-medium temperature.

5) Remove the chips with a slotted spoon onto a plate or baking sheet lined with paper towel. Immediately sprinkle the chips with the Maple Bacon Shake seasoning and let cool before transferring them to a bowl. (The seasoning will stick better if sprinkled on chips right away). Repeat steps 4 & 5 until all the slices have been cooked. Serve chips with dip or on their own. 


Products Used In This Recipe:

1 Hour 15 mins Servings 8 Ingredients: 2 Sweet Potatoes, 1 Jar Maple Bacon Shake, Cooking oil.
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