Triple-Cooked Sweet Potato Chips
Serves 2
Ingredients
2 large sweet potatoes peeled
Vegetable oil to fry
Salt
Method
- Slice the potatoes into 2cm thick chips. If the potato is too long cut them in half.
- Drop the chips into salted boiling water and reduce the heat to simmer. Boil until cooked.
- The potatoes are cooked when a knife point slides in easily. Remove from the heat and drain.
- 4. Place the chips in a single layer on a tray lined with kitchen paper or a clean cloth, this will help to absorb the moisture, and leave to cool down before playing the potato in the fridge to dry out – this is best done over night. You can speed up the process by placing them in the freezer for half an hour or so.
- Heat a fryer fillied with vegetable oil to 140°C, drop in the chips and fry until they have a dry appearance – this will take about 8 – 10 minutes
- Drain the oil well and return to a tray, again lined with kitchen paper or a clean cloth. Leave to cool down and place back in the fridge for a couple of hours or cheat and use the freezer.
- When ready to serve, bring the fryer back to 180°C, drop in the chips and cook until crisp – this will take about 7 – 8 minutes. Be careful not to overcook them as they will go very dark.
- Drain again and sprinkle with a little salt before serving.
© Felice Tocchini 2013