Oh My Sweet Potato…Chip! 3 ways

Sharing is caring!

As with everything, food cooked in my kitchen starts with something that I found on sale. About a week ago, Publix had sweet potatoes on sale for $.79 a pound. Now we don’t really eat a lot of sweet potatoes, I’m not sure why, but we don’t. Anyway, I started getting a craving for some potato chips and the gears in my head started whirring and thought about the sweet potatoes that were just sitting there at the bottom of my pantry. Eureka! Sweet potato chips! From there I just came up with a few seasoning ideas and went with it. The results were better than I could have expected. Salty, crunchy, some spicy ( some not), and just a hint of sweet in the background…you can’t ask for a better snack food.

Sweet potatos ( I only used 2 and got all the chips and then some you see in the picture)
Peanut or Vegetable Oil
salt
cinnamon
ginger
cayenne pepper
sugar
paprika

In a heavy large pot, heat 2-3 inches of oil to 325 degrees. Meanwhile, slice your sweet potatoes about 1/16 – 1/8 inch thick in a food processor or by hand ( thinner = better).
In three seperate small bowls combine the following spices:

1 Tbsp. salt + 1 tsp. paprika + 1/8tsp cayenne

1 Tbsp. salt + 1/2 tbsp. cinnamon + 1/2 Tbsp sugar + 1/8tsp. cayenne

1 tsp. salt + 1/2 Tbsp ground ginger + 1/2 Tbsp. sugar

You may have to fiddle with the combinations to get the taste just right for your personal taste.

When oil is hot enough add sweet potatos in small batches. Cook until crisp.Transfer to a plate covered in paper towels to drain. Immediately sprinkle with a little bit of desired seasoning and toss well. Continue with the rest of the chips.

Notes: Keep an eye on the temperature of your oil. It will drop as you add a batch so you will have to adjust as necessary. Also, make sure you season as soon as the chips come out of the oil, otherwise it won’t stick to the chips. Store in an airtight container or paper sack after the chips have cooled.

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.