Easy sweet potato chips
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What a tasty treat sweet potatoes are. We find the chips sliced from the round of the sweet potato to be the best. Make sure you select sweet potatoes that have a good consistency of thickness all over. This makes it easier to cook the chips with the same cooking time avoiding over or under cooking. The thinner you cut the slices the crispy the result.
Ingredients
- 3 medium size sweet potatoes – peeled, rinsed, sliced finely or to taste
- Oil for deep frying – we prefer olive oil
Directions
- Prepare the sweet potatoes.
- In a medium frying pan place oil approximately 1cm / 1/2in to cover pan.
- Heat oil on high. Be sure to place potatoes in once the oil has been sufficiently heated.
- Cook in batches so as not to over crowd pan, rotating chips as they cook with metal tongs.
- Once golden brown, remove, drain and place on absorbent paper. Then place in serving bowl.
- Repeat until all batches are cooked. You may need to lower the heat slightly as you move through the batches to avoid browning. Serve immediately.
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