Nothing beats freshly fried barbecue sweet potato chips. For a seriously fun snack, make a batch of these for game day or movie night. They are addicting and contain only real ingredients.
Keyword: chips, gluten free, healthy, vegan
Author: Chef Sara Furcini
2yamsor 4 waxy white potatoes
1/4tspmaple sugaror white sugar
fine sea saltfor seasoning
Pour the oil into a high sided frying pan or use an electric fryer set to between 325-350.
Thinly slice the potato (skin on). This can be done on the thinnest setting of a mandolin or by hand. Add slices to a large bowl of ice water while you work to prevent the potato from browning.
Strain the sliced potato on a towel until completely dry. Meanwhile, warm the oil. Line a baking sheet with paper towels to set up an efficient fry station to salt and season the chips. Combine the seasoning (paprika, garlic salt, maple sugar) for sprinkling.
Fry the Chips
Add 1 chip to the oil to test the temperature. If it bubbles and cooks slowly, then that's a good chip frying temperature. If it burns right away, lower the heat. If you see no bubbles, turn the heat up or wait a while until it gets hotter. Work in batches until all the chips are slightly crispy.
Strain the fried chips when they appear brownish-orange onto paper towels. Season generously with salt and spices while hot so the seasoning sticks to the chip. Best enjoyed fresh.
Yams or sweet potatoes contain sugars that turn dark when heated, making them a difficult chip to fry. That being said, you can adjust the oil temperature to get the chips to crisp a bit. The key is the slice these very thin to begin with.If you've never made chips, I suggest starting with Yukon gold potatoes instead. They are more forgiving.