Sweet Potato Chips
I’ll eat these over regular potato chips any day of the week. It’s healthier and it’s tastier, which is enough to convince me that this is the best way to go.
Once again, I prefer to make my own sweet potato chips. Here’s my way of doing it:
First, get a tall pot, one of those ones that you saw Quint boiling shark jaws in. Fill it with about 2-3 inches of cooking oil. I use canola or vegetable. Turn the heat just above medium. Seriously, do not go too hot here as your oil can burn and that will destroy the flavor of your chips.
Second of all, I get two, maybe three sizable sweet potatoes and slice them pretty damn thin. I’m not taking paper thin but we don’t want you to have to unlock your jaw like a snake to take a bite. I recommend 1-2mm thick, which means you’ll get a lot of medallions out of a potato.
Test if your oil is hot enough yet by dropping a single drop of water in and seeing what happens. If you hear sizzling, popping, and see bubbles in your oil, it’s ready. Otherwise, just wait longer.
Once your oil it hot enough, drop all the medallions in and commence waiting. I recommend anywhere from 10-15 minutes. You can check on them by taking one out and leaving it on a sheet of paper towel for about a minute.
Immediately after dropping the medallions into the oil, heat your oven to about 350 degree Fahrenheit (about 175 celsius). Line a baking tray with aluminum foil.
Once you feel like your chips are ready, take them out and quickly pat them dry with some paper towel to get the excess oil off. Then, arrange them all over your baking tray.
Season them with whatever you like. I prefer a pre-made Italian seasoning spice blend.
Stick them in the oven for just a few minutes, four tops. Take them out and let them cool a bit, which will harden them into crunchy chips.
Pop them into a bowl and enjoy those delicious, relatively healthy chips!