Barbecue Sweet Potato Chips |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I'm not a big fan of fried foods, but I do love sweet potatoes and this recipe caught my eye. For a treat, try it! Slice the sweet potatoes as thinly as possible to decrease fry time and increase crispness. Slicing the sweet potatoes with a mandoline makes for wafer-thin and uniform rounds. But you can also use a chef's knife to slice the potatoes. Adapted from Serious Eats. I believe they got this from Marvin Gapultos who is the author of the Filipino food blog, Burnt Lumpia. Ingredients:
1/8 teaspoon cayenne pepper (or to taste) |
1/4 teaspoon garlic powder |
1/4 teaspoon smoked paprika |
1/4 teaspoon kosher salt |
1/2 teaspoon sweet paprika |
1/4 teaspoon brown sugar (optional) |
oil, for frying (canola, vegetable, or peanut oil, about 1 quart) |
1 large sweet potato, very thinly sliced on a mandoline (about 1 pound) |
Directions:
1. Combine the spices in a small bowl and set aside.
2. Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove).
3. Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
4. When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.
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