Frying Sweet Potato Chips can be a messy greasy affair. I find they don’t cook as quickly as regular potato. If you don’t get it right, without the crunch factor, they’re just gluggy and sweet.
After half a dozen failed attempts, I think I’ve finally got them right. This is how I prepare them.
- 1 medium sized sweet potato – red or white (Sliced thinly using a food processor or use a vegetable peeler to shave into paper-thin slices)
- Oil to fry
- Lots of patience
For the seasoning (This is optional, I like my chips plain)
- Salt to taste
- Red Chilli Powder
Heat oil in a deep, small pot until medium heat. At this stage, you’re not frying the chips, simply cooking them. You don’t need any colour on the chips, just get them soft and cooked through. Cook the chips in small batches, ensure they are well separated otherwise you’ll just get clumps of potato. Remove from oil, don’t bother draining on paper towels at this stage, stack them up on a plate, as the oil pools on the plate, you can pour it back into the pot.
The chips should look like this at this stage (not very appetising):
Once you’ve cooked all the chips, crank up the heat until it’s almost smoking hot. Drop the chips into the very hot oil in smaller batches. The chips will crisp up immediately and brown quickly. I like my chips darker, a little bitter-sweet. Once they get nice and crisp, remove from oil and drain the chips on paper towels. Work through the batches, and then season with salt and red chilli powder if you wish. Enjoy!