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Chips: Sweet Potato Chips

Source of Recipe

Cook's


Recipe Introduction

These chips can be served with any fish or meat entrée or on their own as a snack. It is important to cut the sweet potatoes 1/16 inch thick, a task easily done by a mandoline. If you don't have a mandoline, the slicing blade of a food processor will suffice (although the chips will not be cut to precisely the right thickness, so you may need to increase the cooking time to ensure crisp chips). Because the oil will bubble up when you add the chips, be sure you have at least 3 inches of room at the top of the pot.

List of Ingredients

2 quarts canola oil
4 large sweet potatoes (about 3 pounds), peeled and cut into
1/16-inch-thick slices
Salt
Confectioners' sugar



Recipe

1. Heat the canola oil in a Dutch oven over medium heat until it reaches 375 degrees. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep-fat thermometer onto the side of the pan before turning on the heat.) Carefully add one sixth of the sweet potatoes and fry until lightly browned, 2 1/2 to 3 minutes,
adjusting the heat as necessary to maintain the cooking temperature.

Using a slotted spoon or spider, transfer the sweet potato chips to a rimmed baking sheet lined with several layers of paper towels and sprinkle them lightly with salt. Fry the remaining batches of sweet potatoes, letting the oil come back to 375 degrees after each batch, adding them to the baking sheet and salting them.

2. Let the sweet potato chips cool completely. Dust with
confectioners' sugar and serve.