Crispy Low Carb “Sweet Potato” Chips | Keto Friendly (Edit recipe)

Enjoy these low carb “sweet potato” chips in moderation if you are strictly keto. This is my favourite recipe to “indulge” when craving crunchy sweet potato chips.
20 minutes
8 hours
Show nutritional information
This is our estimate based on online research.
Fat:0 g
Carbohydrates:0 g
Protein:0 g
Cholesterol:0 g
Sodium:233 mg
Fiber:8 g
Sugars:0 g
Calculated for total recipe.

Serves: 2-4

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel & cut off the top of a butternut squash.
  2. Thinly slice the butternut squash using a knife or a mandoline slicer. Set aside.
  3. To a large bowl, add in the gum arabic powder, followed by the water and a pinch of sea salt. As an option, add in a drop of sweet potato extract. Mix to combine.
  4. Next, add in the sliced squash to the bowl. Toss to coat the squash evenly with the gum arabic paste.
  5. Fill a small saucepan with lard or avocado oil for frying. Shallow fry the squash for a few seconds per side. Remember to not overcrowd the saucepan.
  6. Line a rack with parchment paper and dehydrate the squash at 135°F for 8-10 hours. Or, bake in the oven at the lowest temperature.
  7. Sprinkle on some sea salt as desired. Enjoy the chips immediately.


When shallowing frying, fry for only a few seconds per side and use a grease splash guard if available. At this time, the chips will not be crispy. // Another option is to use an avocado oil spray after dehydrating. Then, sprinkle on the sea salt. Allow the chips to cool on the rack to crisp up in room temperature. // If the shallow frying step is skipped, the texture of the chips might differ. Shallow frying with the paste does help with crunch.

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