Sweet potato chips
Sweet potatoes are one of my favorite side dishes by its versatility, which makes the ingredient very attractive to use both in savory and in sweet dishes. As a savory side dish it can make beautiful pures, mashes, fries, and chips.
As the base for a dessert, it can be turned into delicious cake, pie, ice-cream or sorbet, souffle, and more. Your imagination will dictate the limits, really.
The following recipe is for a side dish: sweet potato chips. Love them! Warning: this is super addictive, at least to me. Cook it and see how it works for you.
For about 4 servings, you are going to need:
2 big sweet potatoes
Iced water
Canola oil (enough to deep fry)
Salt
Paprika (this can be substituted by cardamom, for a fresher and more exotic flavor)
Preparation:
Peel the sweet potatoes (this step is optional. I usually cook all my chips with the peel on. The peel, if thin enough, gives more flavor to chips and fries. You only have to carefully wash the potatoes under running, cold water using a vegetable brush).
Cut them very thin using the mandoline slicer (please, please, please!! Use the handle to cut the potatoes. Believe me. In case you haven't had the experience, I can assure you that you don't want to slice your fingers along with your potatoes).
Place the potatoes in a bowl and cover them with iced water (if doing this in advance, you can simply cover the potatoes with water, cover the bowl, and place it in the fridge for a couple of hours).
Dry the potatoes with a clean kitchen cloth or paper towels and deep fry, in small batches, until they turn dark golden in color. It is very important not to overcrowd the fryer or the potatoes will not be crunchy.When ready, transfer them into a tray or dish covered with paper towels. Season each fried batch with a little salt and paprika (or cardamom).
When all the potatoes are fried, take out the paper towel, taste and correct seasoning if necessary. If liking, finish with a pinch of cayenne pepper and serve.
[Tip: particularly in the Winter time, turn the oven to 225ºF (110ºC) and place the fried batches in the oven while the rest is frying. They will get even crispier].
These are delicious. A perfect balance of crunchy, sweet, salty, and spicy. Perfect to go along with grilled or roasted pork. Also good for accompanying turkey. Try it! It is worth it.
Happy cooking and bon appétit!
Pssst!? This makes an irresistible, not-completly-healthy snack.
As the base for a dessert, it can be turned into delicious cake, pie, ice-cream or sorbet, souffle, and more. Your imagination will dictate the limits, really.
The following recipe is for a side dish: sweet potato chips. Love them! Warning: this is super addictive, at least to me. Cook it and see how it works for you.
For about 4 servings, you are going to need:
2 big sweet potatoes
Iced water
Canola oil (enough to deep fry)
Salt
Paprika (this can be substituted by cardamom, for a fresher and more exotic flavor)
Preparation:
Peel the sweet potatoes (this step is optional. I usually cook all my chips with the peel on. The peel, if thin enough, gives more flavor to chips and fries. You only have to carefully wash the potatoes under running, cold water using a vegetable brush).
Cut them very thin using the mandoline slicer (please, please, please!! Use the handle to cut the potatoes. Believe me. In case you haven't had the experience, I can assure you that you don't want to slice your fingers along with your potatoes).
Place the potatoes in a bowl and cover them with iced water (if doing this in advance, you can simply cover the potatoes with water, cover the bowl, and place it in the fridge for a couple of hours).
Dry the potatoes with a clean kitchen cloth or paper towels and deep fry, in small batches, until they turn dark golden in color. It is very important not to overcrowd the fryer or the potatoes will not be crunchy.When ready, transfer them into a tray or dish covered with paper towels. Season each fried batch with a little salt and paprika (or cardamom).
When all the potatoes are fried, take out the paper towel, taste and correct seasoning if necessary. If liking, finish with a pinch of cayenne pepper and serve.
[Tip: particularly in the Winter time, turn the oven to 225ºF (110ºC) and place the fried batches in the oven while the rest is frying. They will get even crispier].
These are delicious. A perfect balance of crunchy, sweet, salty, and spicy. Perfect to go along with grilled or roasted pork. Also good for accompanying turkey. Try it! It is worth it.
Happy cooking and bon appétit!
Pssst!? This makes an irresistible, not-completly-healthy snack.
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