Spicy Sweet Potato Chips (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
peanut or vegetable oil, for frying ( peanut oil is best) |
3 tablespoons kosher salt |
2 tablespoons light brown sugar |
1 tablespoon chili powder |
pinch cayenne pepper, or as desired |
2 sweet potatoes, washed, scrubbed, and dried |
Directions:
1. Special equipment: deep-fry thermometer, mandoline slicer
2. Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
3. Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet. Sprinkle the chips with seasoning while they are still hot and let cool to crisp. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy!
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