Sweet potato chips with Cornwall salt

Sweet potato chips with Cornwall salt

There’s something quietly satisfying about seeing them laid out on a cooling rack—thin, bronzed slices, edges curled just a little, the kind of simple food that feels like a small, steady craft.

Sweet potatoes have that gentle sweetness that doesn’t need much help. But a pinch of Cornwall sea salt changes the whole thing. The crystals catch the light and settle into the warm surface, making each chip taste sharper, cleaner—sweet and mineral at once.

I like the moment right after they come out, when the kitchen still holds the heat and the air smells faintly caramelized. The chips look almost translucent in places, mottled and toasted, like they’ve taken on the story of the oven. It’s the kind of snack that doesn’t shout. It just sits there, inviting you back for one more.

If you’re making your own, slice them as evenly as you can and give them room to breathe. Crowding turns crisp into soft. And salt them while they’re hot—so the crystals stick, and so the first bite lands exactly where it should.

Sweet potato chips on rack feels like the honest version of a treat: a little time, a little heat, and something good finished with salt.