Sunday brunch: Eric Himan's sweet potato chips and dip

TULSA - Eric Himan joins us for Sunday Brunch.  Today he's making delicious sweet potato chips and dip.



Two sweet potatoes, peeled and sliced thin

Pinch of salt

Pinch of pepper

Vegetable oil or peanut oil for frying


Serve with barbeque sauce, relish, or a sour cream and chive dip.



Heat oil (using enough oil deep as your potatoes are wide) on high in a medium pot and drop in one sweet potato chip. When the chip floats and bubbles, throw in enough to not crowd the pot.

Once the chips turn a nice brown color and start to bend, fish them out with a strainer and place on paper towels (absorb the excess oil). Once on the paper towel, immediately sprinkle with salt and pepper.

You may also sprinkle with garlic/onion powder mixture if you prefer.

Let cool and dip into the dipping sauce of your choice (I think a sweet barbeque sauce works best for these).

You may also sprinkle with minced chives or parsley for color once done.


Sour cream and chive dip:

4 tablespoons sour cream

3 tablespoons minced chives

1 teaspoon lemon juice

pinch of salt

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