Sweet Potato Chips

Deep frying is not something you want to do everyday but it is a lot of fun on special occasions – like Puppy Bowl VI and Michael’s 27th Birthday. While anything that results from this process is delicious and tasty – there are a few consequences. These consequences are – but are not limited to: your home will smell like a fry daddy, you will have to figure out a way to dispose of the used grease (I don’t recommend putting it anywhere but back into the bottle and into the trashcan) and your heart beat could slow down a bit.

There are more pieces of equipment needed than ingredients in this recipe (a 4 to 3 ratio). Only three ingredients are in homemade sweet potato chips – sweet potatoes, oil and salt (one out of three are healthy?). For equipment, I recommend using a dutch oven, a deep fat thermometer, a mandolin and either a spider skimmer or tongs. Heat about 2 inches of vegetable oil in the dutch oven to 350 degrees. Cut the unpeeled sweet potatoes in 1/8 inch chips with the mandolin. Fry the sweet potatoes for about 3 minutes or until starting to brown and crisp.You will need to watch the temperature of the oil as you add the potatoes and adjust the heat as necessary. Once done, place on a cookie sheet lined with paper towels to remove extra oil. Sprinkle with good salt.

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