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Name: sweet potatoe chips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Sweet potatoes; 1/2 Cornstarch; 1/2 cold water; Vegetable oil; Kosher Salt

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INGREDIENTS

INSTRUCTIONS

For fries

Wash and peel your sweet potatoes. Cut into 1/4 - 1/2 inch thick fries, I usually stick closer to the 1/4 inch side.

In a large colander, rinse the potatoes for about 10-15 seconds under cold water.

Dry with paper towels or a clean dish cloth you don't mind turning slightly orange.

Mix the cornstarch with the water to make a slurry in a large bowl or large ziploc bag.

Add sweet potatoes and toss to coat.

Heat your oil in your pot to 330-350 degrees. The hotter you make it the quicker they will cook, so if you went with the thicker cut, keep the heat a little lower.

Add the fries 1 at a time so they don't stick together, but make sure you don't overcrowd your pan.

Each time you do another round of potatoes toss the potatoes in the slurry again to prevent the cornstarch from settling. This should only take a few seconds and is even easier if you have a ziploc bag you can just flip upside down a few times and shake.

Fry for 1-2 minutes (no browning yet) and drain on a brown paper bag.

Once all the fries are done with their first dip in the oil, start the second round of frying.

Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.

Season while hot with kosher salt and any other flavorings you want. Old bay seasoning is popular or even a cajun blend.

If you're making ahead for a crowd, you can heat them in the oven at 325 degrees for 5-7 minutes to crisp them back up.

NOTES

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sweet potatoe chips

2 Sweet potatoes
 1/2 Cornstarch
 1/2 cold water
 Vegetable oil
 Kosher Salt

For fries
Wash and peel your sweet potatoes. Cut into 1/4 - 1/2 inch thick fries, I usually stick closer to the 1/4 inch side.
In a large colander, rinse the potatoes for about 10-15 seconds under cold water.
Dry with paper towels or a clean dish cloth you don't mind turning slightly orange.
Mix the cornstarch with the water to make a slurry in a large bowl or large ziploc bag.
Add sweet potatoes and toss to coat.
Heat your oil in your pot to 330-350 degrees. The hotter you make it the quicker they will cook, so if you went with the thicker cut, keep the heat a little lower.
Add the fries 1 at a time so they don't stick together, but make sure you don't overcrowd your pan.
Each time you do another round of potatoes toss the potatoes in the slurry again to prevent the cornstarch from settling. This should only take a few seconds and is even easier if you have a ziploc bag you can just flip upside down a few times and shake.
Fry for 1-2 minutes (no browning yet) and drain on a brown paper bag.
Once all the fries are done with their first dip in the oil, start the second round of frying.
Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.
Season while hot with kosher salt and any other flavorings you want. Old bay seasoning is popular or even a cajun blend.
If you're making ahead for a crowd, you can heat them in the oven at 325 degrees for 5-7 minutes to crisp them back up.

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Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 1 Servings

Calories: 254
Calories from Fat: 32 (13%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 294.2mg		10 %
Potassium 876.2mg		23 %
Total Carbohydrate 52.3g		15 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 44.5g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 254

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