homemade sweet potato chips

OK. OK. You win! This recipe has been the most requested since I published a photo of my chicken + tarragon burger with a side of sweet potato chips back in April. Yes, the chips were homemade and yes, they are addicting! Since it’s the holidays and football season has kicked into high gear, I’m finally publishing the recipe for y’all. Sweet potato chips are great to serve as guests wait for Thanksgiving dinner or as a yummy treat for a bunch of rowdy football fans.

Using a vegetable peeler, peel the sweet potatoes. Remove any dark spots with a paring knife. Then using a mandoline, carefully cut thin, round chips from top to bottom. Place the freshly cut potato chips on paper towels to remove any excess moisture.

I usually purchase one sweet potato per person. The key to frying non-greasy potato chips is you must control the temperature of the vegetable oil at all times, so you need to use a thermometer to insure that the oil is maintaining proper temperature. For this recipe, I would maintain a temperature around 340 degrees, but remember when you put the potatoes in the oil, the temperature will drop slightly, so be vigilant. And for parties, I usually set up 3 or 4 stainless steel mixing bowls and toss the chips in different flavored seasonings.

Sweet Potato Chips

6 large sweet potatoes, thinly sliced
Vegetable oil for deep frying
Sea salt, to taste
Freshly ground black pepper, optional
Old Bay seasoning, optional
Cinnamon sugar, optional

Pre-heat the vegetable oil in a large, heavy bottom pot (I used a cast-iron wok) over medium-high heat until the temperature reaches 340. Fry the first batch of chips, but do not overcrowd the pot. Each batch of chips should take between 2-3 minutes or until golden brown. Remove each batch of chips from the oil with a large slotted spoon or chinese spider and drain on a stack of paper towels. Immediately season the chips with your preferred seasoning of choice: sea salt, black pepper, old bay or cinnamon sugar. Serves 6.

Photos © 2010 Zavvi

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