This recipe appears in:Bar Bites: Barbecue Sweet Potato Chips
Slice the sweet potatoes as thinly as possible to decrease fry time and increase crispness. Slicing the sweet potatoes with a mandoline makes for wafer-thin and uniform rounds. But you can also use a chef's knife to slice the potatoes.
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.
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- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- Canola, vegetable, or peanut oil, for frying (About 1 quart)
- 1 large sweet potato (about 1 pound), very thinly sliced on a mandoline
Combine the spices in a small bowl and set aside. Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature.
Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spder. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.