Sweet Potato Chips

If you deep-fry properly — allowing the oil to reach 360 to 375 degrees, letting it return to high temperature between batched, and not crowding the pan with items — your food will not absorb much of the oil. I find it easiest to make these addictive chips in a wok or a deep-fryer. The contrast of toasty and sweet flavors is delightful. I use a Japanese slicer to get uniform, paper-thin slices. Seek out organic oils.

Ingredients

• 1 pound sweet potatoes, peeled and sliced paper-thin
• 3 to 4 cups organic canola oil (or enough for about 3 inches in a wok, deep-fryer or wide saucepan)
• Salt to taste (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    165 calories; 11 grams fat; 0 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 41 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves six

Preparation

1. Prepare the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 360 to 375 degrees. Use a deep-fry thermometer to measure the temperature. Cook a handful of sweet potato slices at a time. They are ready as soon as the edges curl and brown, which should take no more than a minute and probably will take much less. Do not crowd the pan.
2. Using a deep-fry skimmer, remove from the oil and drain on paper towels on a rack. Allow the oil to come back up to 360 to 375 degrees between batches. Season with salt if desired and serve.

• Advance preparation: You can slice the sweet potatoes an hour or two before you fry them, but they should be served right away. Many chefs reuse their oil, if it has not reached the smoke point. I usually do not, but if you do, strain it once it has cooled through a cheesecloth-lined strainer and keep in the refrigerator. You can use it one or two more times. To discard it, I empty the oil into a plastic bag, container, or jar once cooled, seal it and throw it in the trash.

About 20 minutes