Sweet potato chips: the recipe
Speaking about deep fried food, I made some sweet potato chips.
Sweet potatoes are fairly popular in North America and they can’t miss on the Thanks Giving table. Sweet potatoes are cooked as the regular ones. The cooking time is longer though, and they tend to remain a bit more mushy than white/yellow pulp potatoes.
Out of curiosity, I wanted to try sweet potato chips last week. These chips are rigorously deep fried! Honestly, the oven version doesn’t come not so crispy or, at least, not in my case, not with my oven!
Sweet potato chips
(Doses for 4 persons)
1 large sweet potato
Sunflower seed oil, as needed
Salt, as needed
Peel the sweet potato and obtain thin stripes or slices from the pulp.
Pour the oil in a pot, in order to have 3-4 cm of oil in height (I suggest to check the post on deep fried food for all the tips on the topic :)).
Bring the oil around 150-160 C and deep fry 4-5 stripes at the time. As soon as the potatoes turn golden-brown, remove them from the oil with the aid of a perforated spoon and place them on a tray covered with absorbent paper. The chips might be a bit mushy when you remove them, but they will become crispy as soon as they cool down. As the chips cool down, transfer them on a different tray and sprinkle them with salt. Keep going until all chips will be deep fried.
Serve the chips cold, ideally paired with some dippings, as ketchup or mayo (my favorite :)).