Want to hear some fabulous news? I mean really just stellar?
Are you ready?
We only got an inch of snow last night! An inch! Today the sun is shining and more importantly it’s going to be above freezing mind you! And the most important part of my happiness today, and the part that might just save my sanity, is that as of the time that I’m writing this, there is no foreseeable snow accumulation in the 5 day forecast!
And did I mention none? And did I mention the sun is shining? And did I mention the part about it being above freezing?? (This could change, but I’m going to be Pollyanna and looks for the joy instead! ;oP)
Seriously this makes me more than happy. Who ever thought that I, the Snow Queen, would be actively seeking no more snow! It just goes to show that too much of anything is not a good thing! A variation of The Law of Diminishing Return if you will. But the point is, no snow! (Let’s hope Mother Nature doesn’t curse me for that statement! ;oP)
(Update: 1:34 PM: Well that didn’t last long. Now they are saying we might get snow tomorrow, but “less than a half inch possible”. *sigh* It could be worse I suppose! ;oP)
So now that that is out of the way, let’s talk some sweet potato chips!
I have a soft spot for sweet potatoes. I just love them! For a while now I’ve want to make an actual sweet potato chip. I’m not a fan of potato chips in general, but occasionally I do like a sweet potato chip. I’ve made baked vegetable chips before, which are divine by the way, but I’ve never made chips the “old fashioned way” until yesterday.
This is another one of those things I assumed was hard. You’d think after all the things I’ve assumed were hard, yet found out to be anything but I’d get past that, but well I’m stubborn. Yes I’m stubborn. There I said it. Most of us are, but isn’t admitting it the first step?
So all of that to say I’ve thought about making sweet potato chips for a long time, yet I hadn’t made them. Boy was I sorry I had not! They are even better homemade than any I’ve every tried out in the wide blue yonder!
So I’d say these were a huge success. Next time I’m going to play around with sea salt and vinegar chips, but I’m not going to wait as long! ;oP
What You’ll Need:
Oil for frying (Note: Safflower, vegetable, olive oil, etc. You choose. I do not recommend using canola oil, for this or anything really.)
A big bowl of water
Heat your oil to 375 F. I use a fryer.
While your oil is heating set up your ingredients and the things you will need for your frying process:
You’ll need a big bowl of water, a sweet potato (or more if you want to make a big batch of chips), a potato peeler, a baking sheet lined with paper towels, a tool to remove the chips from the hot oil and sea salt.
You might also want to grab a cutting board and a very sharp knife if your sweet potato is big in diameter. We’ll get to that in a few minutes.
Peel your sweet potato:
Look for a long skinny potato. Also look for one that is relatively unblemished and with few “eyes”.
Next you want to make your potato “chips”:
I like my chips to have a bit of a thickness to them, but you don’t want them too thick or you’ll end up with fried sweet potato chunks and not sweet potato chips.
You can use a mandolin if you have one (which I do, but I’ve never gotten it to work properly) or you can use a potato peeler (which I did).
Place “chips” in a bowl of water:
This prevents the potatoes from turning brown while the oil heats and you’re slicing the rest of the chips.
If your potato gets to be too cumbersome in the middle to make chips, cut the sweet potato in half:
Continue slicing with the potato halves.
It also helps as you’re cutting your chips to rotate the potato on each slice so that you don’t end up with a slanted edge and you keep your cutting surface relatively flat.
Once your oil is heated take a handful of chips out of the water and drain on a paper towel to remove excess moisture:
Place chips in a thin layer into the heated oil, stirring with a metal strainer occasionally until the chips begin to curl:
Once the chips start to curl, continue to fry for another minute or two until they are slightly golden and continue to curl.
Remove chips from oil and place on a baking sheet that has been lined with paper towels. Add a generous sprinkle of sea salt immediately:
Repeat process until you run out of potatoes.
Serve immediately, or let cool completely and store in an airtight container.
Notes: I always like to use organic ingredients when possible. This is especially true with potatoes who tend to store pesticides in them readily! Find a really good organic sweet potato or yam. You’ll be glad you did!