Sweet Potato Chips

There is something very extraordinary on the subject of homemade potato chips especially when they are made from a sweet potato. There are many used varieties such as Speckled Purple with a mild nutty flavour, Jewel with deep orange moist flesh, Garnets has orange moist pumpkin-like flesh and Beauregard is just as versatile as Creamsicle, Here I have used Willowleaf.

Ingredients

1 sweet potato (500g)

Oil

Salt

Method

Clean and peel the skin off the potato. Slice the potato in long lengthways slices with a peeler and place on a paper towel. Allow the chips to dry for at least 20 minutes. Heat the oil to 160ºC and add ¼ of the potato slices. Cook the chips for approx. 3 minutes or until cooked. Place chips on a wire rack to allow the excessive oil drip off the chips. Season if you prefer salty chips. Repeat the process until all the chips are cooked. When the chips are cold place them in a closed container with paper towels. Place the chips in a big bowl and serve with dips.

Note: To make oven baked chips, preheat the oven to 180ºC. Spread chips on a wire and bake for approx. 15 minutes.