You know in cartoons, when there is some odor drifting down some alleyway, and the animator makes it come alive, and it twists and turns, stalking the Elmer Fudd or Bugs or Daffy, and becomes this living being on the screen? I always imagine that smell to be curry. It is so pungent and strident—it has to be a living thing of its own. Made mostly of yellow, earthy turmeric, smoky cumin, and grassy coriander, plus a hint of something with heat, curry powder doesn't take any prisoners. What else has that much personality, or makes such an impression?
I love these sweet potato chips, because they mix that spicy heat and earthy fire with the sweetness of sweet potato. It's such a simple mix—that slightly sugary, crispy crunch of the potato, the salt, and then just that take-no-prisoners curry powder. Consider this a fresh, homemade take on Terra Spiced Sweet Potato Chips. But you get to eat these still hot, and fresh, almost like perfect Indian-American street food. They disappear quickly—which, of course, will only leave you standing in front of the fryer, making another batch.
Curried Sweet Potato Chips
About This Recipe
|Yield:||serves 4 to 6|
|Active time:||10 minutes|
|Total time:||10 minutes|
- Canola oil
- 1 large sweet potato, extremely thinly sliced on a mandoline
- 1 teaspoon Kosher salt
- 3/4 teaspoon curry powder
Heat 2 inches of oil in a high-sided cast iron skillet to 350° degrees F. Fry the potato chips in batches until golden, about 90 seconds. Drain on paper towel.
Mix together the salt and curry powder. While the potato chips are still hot, season with the curry salt. Serve right away.