FOOD BEVERAGE  PARTY  LIFESTYLE                                                            WATCH EPISODES NOW: CLICK HERE.

     Sweet Potato Chips

 



Above: Deep fried sweet potato chips.

Organize.com

 

Ingredients
2 large sweet potatoes

salt
oil for frying





Utensils and Supplies
electric deep fryer with fryer basket
mandolin with straight cutting blade
produce peeler
baking sheet
large bowl
tongs
mesh colander
paper towels


Above: Sweet potatoes prior to peeling.


Above: Peel the sweet potatoes.



Above: Use a mandolin to cut the sweet potatoes into slices 1/16 inch thick.



Above: Because the sweet potatoes are irregularly shaped, you'll have a variety of chip sizes.  This is fine as long as the
thickness of the slices is uniform.



Fill a bowl with cold water and soak the slices for 20 minutes.  This will remove some of the starch from the surface
of the sweet potato slices and will yield better frying results.



Above: Set up your fryer and begin heating oil to 375 degrees.



Drain the sweet potato slices in a mesh colander.  Rinse with more cold water.


Pat dry the chips with paper towels.  It is important that the sweet potato slices not be wet when submersing in cooking oil.


Place some paper towels on a baking sheet for draining the chips after frying.



Place a clean fryer basket in the heated oil.


Above: Drop the chips in the oil individually with tongs.  Turn the chips over with tongs part way through cooking time.
You'll know the frying is complete when the chips stop bubbling.  Be sure to fry chips thoroughly or they'll get soggy when
they cool down.



Remove chips from oil with tongs or carefully lift out the basket and gently dump the chips out to drain on paper towels.
Salt immediately if desired.  Chips should be very dark orange to medium brown in color.



Above: Sweet potato chips taste excellent all on their own or with your favorite dip.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
SWEET POTATO CHIPS

Ingredients
2 large sweet potatoes
salt
oil for frying





Utensils and Supplies
electric deep fryer with fryer basket
mandolin with straight cutting blade
produce peeler
baking sheet
large bowl
tongs
mesh colander
paper towels

Peel the sweet potatoes.  Use a mandolin to cut the sweet potatoes into slices 1/16 inch thick.  Because the sweet
potatoes are irregularly shaped, you'll have a variety of chip sizes.  This is fine as long as the thickness of the slices
is uniform.  Fill a bowl with cold water and soak the slices for 20 minutes.  This will remove some of the starch from
the surface of the sweet potato slices and will yield better frying results.  Set up your fryer and begin heating oil to
375 degrees.  Drain the sweet potato slices in a mesh colander.  Rinse with more cold water.  Pat dry the chips with
paper towels.  It is important that the sweet potato slices not be wet when submersing in cooking oil.  Place some
paper towels on a baking sheet for draining the chips after frying.  Place a clean fryer basket in the heated oil.  Drop
the chips in the oil individually with tongs.  Turn the chips over with tongs part way through cooking time.  You'll know
the frying is complete when the chips stop bubbling.  Be sure to fry chips thoroughly or they'll get soggy when they
cool down.  Remove chips from oil with tongs or carefully lift out the basket and gently dump the chips out to drain
on paper towels.  Salt immediately if desired.  Chips should be very dark orange to medium brown in color.
Sweet potato chips taste excellent all on their own or with your favorite dip.


KQ HOME                                                                                                                                                                          


2013-14 All rights reserved.  Kitchen Queers is produced by Hightower Productions, San Francisco, California, USA

 

Organize.com