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Sunday, 17 April 2011

Sweet Potato Chips

Hella easy. You could apply this also to parsnip, potato, carrot and beetroot. I most recently did this in a kitchen with a deep fryer, but this also works in a heavy based saucepan at a high heat. This works really well with rosemary salt. Last time I cooked this, it was still crunchy when being finished an hour after cooking, I don't see why this couldn't be stored in an air tight container for later use.

1/2 a sweet potato
Oil for frying (at least 1.5 litres for stove top)

Heat the oil. Peel the sweet potato and discard the skin. Using the same peeler, hack away at the sweet potato until you have only an unhackable stub left. Sprinkle the sweet potato into the oil, cooking in batches of about a handful. Sprinkling the slices in will keep them mostly separate. If using a deep fryer, sprinkle the slices into the frying basket for easier removal. If using a saucepan, follow the same process removing with a slotted spoon. When crispy and coloured (usually when the oil has stopped bubbling), remove, gently shake off excess oil, and place on absorbent paper. Sprinkle with salt while still hot and oily. Repeat until it has all been cooked. Serve with a meal as a vegetable or as a garnish. Alternatively serve as a snack or with nibbles.

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