close up bowl finished waffle chips
July 29, 2020

Waffle Cut Chips

By Ange's Table

Hello and good morning to you.  Has your week started off well?  Try to take it one day at a time.  You can do this!

Have you ever made your own home made chips before?  What if I told you it is so much easier than you think?  Today, I will show you just that.  

Waffle Cut Chips are my favorite shape of chip for so many reasons.  There are extra places to get all crunchy.  And most importantly, more crevieses to hold dip and toppings!

You can use sweet potatoes, fresh yucca, taro or whatever your favorite chip is.  You do need to use a mandolin to get the waffle cuts in there.  But don’t worry if you do not have a mandolin, just cut the sweet potato as thinly as possible, and you will still create a chip better than any you can find in a bag.

always wear a safety glove with mandolin
waffle cut chip
bowl of waffle chips before frying
close up frying waffle chips
waffle frys coming out of oil
up close fried waffle chip

Waffle Cut Chips

  • 2 large sweet potatoes, peeled
  • 1-2 Tbsp Seasoned Salt Mix
  • Deep pot filled 1/4 way with oil to fry

Use a mandolin to carefully cut waffle shaped chips.  Use the “wavy blade” to slice the potato, then turn the potato halfway, and slice again.  Keep rotating your potato one half turn before every slice, and you will get a lined pattern.

Heat the oil over medium heat.  Add one chip to test the oil before frying.  The oil should be about 315-325’F.

Fry the chips in batches.  Be very careful to never let the oil get more than 1/2 way up the side of the pot.

Fry each batch about 6 minutes, stirring around the oil occasionally.

Remove from oil with a spider to let as much oil drain off of the chips as possible.  Place in  a large bowl.

Season with salt mix as soon as they come out.

Repeat until all of your chips are cooked.


Will you cut your chips by hand, or do you have a mandolin?  I know either way, you and your family will love these chips!


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