Deep Fried Sweet Potato Chips Recipe
My wife loves the taste of sweet potatoes so I always try to work them into dishes for her. When I'm having people over and serving finger foods I often make these sweet potato chips. They're easy to put together and have great flavor.
You can use them as normal chips for people to snack on plain or serve them with any number of sauces, dips, and foams. I've also used them as crackers or "dishes" to hold other foods.
You can follow this recipe for almost any kind of root vegetable including beets, carrots, parsnips, plantains, and of course potatoes.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Deep Fried Sweet Potato Chips Ingredients
2 sweet potatoes
Oil for frying
Salt and pepper
Deep Fried Sweet Potato Chips Instructions
Peel the sweet potatoes and cut into thin rounds. The thinner the slices are the crispier the chips will turn out. I aim for 1-2mm (1/32-1/16") thick, which can take some time but I've found it's worth it. If you have a mandolin you can use that to quickly create the slices.
Heat a pot of oil to 190°C (375°F).
Add the sweet potato slices into the oil, making sure not to crowd the pot. Deep fry them until the chips are crispy and starting to brown. It should take between 2 and 4 minutes, depending on the thickness of the chips.
Remove the chips from the oil and place on wire racks set over paper towels. Season with salt and pepper.
The chips can be served right away, or once they've cooled they can be stored in an air-tight container for up to a day.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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