Crosshatch Sweet Potato Chips

We just love dishes that are spectacular in their simplicity. Let the ingredients shine!

This appetizer or side dish is no exception. The chips are light and airy, but so amazingly delicious. A quick fry and a sprinkle of sea salt are all that’s needed. They can be deep-fried, baked, or cooked in your air fryer! They are wonderful served with our Kickin’ Remoulade Sauce!

A large baking dish filled with cross hatch sweet potato chips with a small glass jar of spicy remoulade nestled into the chips.

HOW TO MAKE CROSSHATCH SWEET POTATO CHIPS

The preparation for these chips really couldn’t be easier.

We use our mandolin to get the beautiful crosshatch pattern, but also very thinly sliced sweet potato slices will work just fine, too.

HOW TO MAKE THE CROSSHATCH PATTERN

On most mandolins, there will be a crosshatch symbol on the dial on the side of the tool.

Turn the dial to the crosshatch symbol and then carefully remove the blade in the middle of the mandolin.

Now, insert it back in with the blade with the ridges is facing up. (See photo for reference).

A hand holding a cross hatch blade over a mandolin.

Take one of your peeled sweet potatoes, and slice one end off so you have a flat, smooth edge.

Now, carefully slide the potato, cut-side down, across the blade. You can discard the first cut. You’ve now begun the crosshatch process.

Simply turn the potato to a 45° angle and slide it across the blade again. Take a look! You’ve just made your first crosshatch chip!

EXPERT TIP: It is important to handle the slice of the chips very carefully. Don’t rush and try and keep the edge of the potato flat and smooth. We recommend cutting the opposite end of the potato off as well. This will allow you to easily attach the safety guard to the end of the potato as you continue cutting, getting closer and closer to the end of the potato.

3 stacked images, the 1st a hand holding a peeled sweet potato on a mandolin, the next is the same potato turned 45 degrees, and the 3rd is the hand holding cross hatched sweet potato slices.

PREPARING THE SWEET POTATOES FOR A QUICK FRY

We find that 3 large sweet potatoes give you a nice large serving of crosshatch sweet potato fries.

This recipe will comfortably feed 4 to 6 people as an appetizer or a side dish.

A stack of thinly slice sweet potato chips in a cross hatch style.

Soaking the cut sweet potatoes is an important step to ensure crispy, perfectly cooked chips.

Soak the cut spuds in a large bowl of water for a minimum of 30 minutes. You can actually soak them overnight, and they’ll be just fine.

EXPERT TIP: If you prefer to bake the sweet potato chips, then you can skip soaking them. Simply brush them with a little olive oil all over, and then bake at 350° F for about 2 hours, moving them around on the pan every now and then. If you want to air fry your chips, we do recommend soaking them for 15 to 20 minutes, then dry them off, toss (or spray) them in oil, and then air-fry for 15 minutes at 350°F.

A large glass bowl filled with sliced sweet potatoes in a cross hatch style soaking in water.

Baking and air-frying these chips are absolutely wonderful, and of course, a little more healthy.

But these chips are so thin, they really only get a quick fry in the oil if you deep fry them.

EXPERT TIP: You don’t want your oil too hot or they will burn. If your oil is not hot enough, they’ll cook longer and could absorb more oil than is desired and be a little mushy. We find that 1 minute to 2 minutes in 350°F hot oil delivers perfectly golden chips.

A metal fry basket holding freshly fried crosshatch sweet potato chips.

HOW TO SERVE CROSSHATCH SWEET POTATO CHIPS

These babies are honestly so delicious by themselves, that a nice sprinkling of coarse sea salt is often all that’s needed.

We got the inspiration to make these when we ordered something similar at a gastropub in Omaha, Nebraska.

They work wonderfully as an appetizer or a side dish to a killer-good burger such as our Mushroom-Swiss Burger!

A hand sprinkling coarse sea salt over freshly made cross hatch sweet potato chips.

But, you know us, we love a good sauce.

A good dipping sauce is a perfect accompaniment for these crosshatch sweet potato fries.

Our Kickin’ Remoulade has just a touch of heat, which is the perfect match against the sweetness of the chips. Homemade Ranch is wonderful, too.

A small Mason glass jar filled with a spicy remoulade next to cross hatch sweet potato chips.

THE PERFECT APPETIZER AND SIDE DISH

Every time we serve these, we get rave reviews.

We often serve them for guests as an appetizer or a side dish for a BBQ, but they’re so easy, we love to whip up a batch for an afternoon snack.

As the Loon says, “You definitely can’t eat just one of these chips! They are insanely good! And with the sauce? Forget about it!”

A hand dipping a cross hatch sweet potato chip into a small jar of kickin' remoulade sauce.

Ready to make the best appetizer or side dish in town? Go for it!

And when you do, be sure to take a photo of it, post it to Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A large baking dish filled with cross hatch sweet potato chips with a small glass jar of spicy remoulade nestled into the chips.

Crosshatch Sweet Potato Chips

These Crosshatch Sweet Potato Chips are to die for. The sweet potato flavor is so good. All you need is a mandolin, set on the waffle fry setting, a bit of hot oil, and some sea salt...a good dipping sauce...and you'll be convinced you're at the coolest gastropub on the planet. Addictively delicious!!
5 from 1 vote
Print Pin Rate
Course: Appetizer or Side Dish
Cuisine: American
Keyword: how to make crosshatch chips, how to make waffle fries, sweet potato chips recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 226kcal

Equipment

  • A mandolin with waffle/crosshatch blade, or a sharp knife
  • Deep fryer, or heavy skillet with oil

Ingredients

  • vegetable oil for frying
  • 3 large sweet potatoes or yams, peeled, with the ends cut off
  • 1 tbsp Sea salt coarse, or to taste
  • Kickin' Remoulade Sauce optional, for dipping

Instructions

  • Turn your mandolin to the crosshatch (or waffle), setting. Make sure the blade is set with the crosshatch ridges (not the straight-edge blade) in the position to cut the potatoes.
  • Using the protective handle/cover, swipe the spud down the mandolin over the ridged blade. Discard the first slice.
  • Turn the potato 90°, and swipe down the mandolin again...you'll now have your first waffle fry. Repeat until all sweet potatoes are sliced.
  • Add the slices to a large bowl filled with water and allow to soak for at least 30 minutes, or up to 24 hours.
  • Meanwhile, heat the oil in a large skillet, or a deep fryer, to 350°F.
  • Drain the slices and dry them off well with a kitchen towel. Quickly fry in batches...only about 1 to 2 minutes per batch, or until fries are starting to turn a little brown.
  • Remove from oil and place on paper towels. Immediately sprinkle with sea salt.
  • Serve with your favorite dipping sauce, such as Kickin' Remoulade Sauce

Video

Notes

If you don't have a mandolin with a crosshatch blade, then you can use a sharp knife to carefully slice thin slices of the potatoes.  The thicker the slice, the longer it will take for them to become crispy. 
Click here to order the type of mandolin we use to make these chips. 
To bake the chips:  No need to soak the chips in water.  Simply coat all over with olive oil and then bake at 350°F for 2 hours, moving them around on the baking dish every 30 minutes or so.
To air-fry the chips: Soak them for 30 minutes, dry them off, and then lightly spray them with oil.  Air-fry on 350°F for 15 minutes. 
The chips will get even crispier after they have rested a couple of minutes.
These crosshatch sweet potato chips are best served within an hour or two of frying them.  

Nutrition

Calories: 226kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 942mg | Potassium: 430mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18088IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in June 2014, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in May 2020!

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