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Japanese Sweet Potato Chips
(recipe, Sophia Markoulakis)
These taste great with either homemade or store-bought chutney. They also taste great with just a sprinkle of seasoned sea salt. Experiment with a flavored sea salt like Chardonnay-smoked, truffle, or even matcha.
- 4 to 6 cups vegetable oil
- 1½ lb. Japanese sweet potatoes
- Pour oil in a large skillet or Dutch oven with at least 2-inch-deep sides.
- Fill a large bowl with cold water; set aside. Peel and slice sweet potatoes into 0.0625-inch slices, either by hand or with a mandoline. Immediately place in water.
- Drain potatoes on paper towels and dry thoroughly with a clean dishcloth. Heat oil until it reaches 340 degrees on a candy thermometer. (If you don't have a candy thermometer, put a test chip into the oil; it should sizzle on contact). In several batches, place potatoes in oil, making sure that they don’t overlap. If needed, turn them and cook until golden, about 6 to 8 minutes.
- Remove from oil and drain on paper towels. Sprinkle with plain or flavored sea salt. Serve immediately.
Read more about sweet potatoes in Sophia Markoulakis' "Sweet potatoes."