Thursday, April 17, 2014
Sweet Potato Chips in Coconut Oil
Apparently these sweet potato chips were a hit, because the batch wasn't even done and my boyfriend was requesting more. They cool down fairly quickly, so you can start munching on them pretty much right away.
It only takes three ingredients to make these crunchy little snacks; sweet potatoes, coconut oil, and sea salt. I used a mandolin to slice these bad boys into the perfect thickness. I guess you could do it by hand, but they would be different thicknesses and it would take a long time. The mandolin is much quicker. Just watch out for your fingers.
I used a candy thermometer and heated the oil to about 300°. The oil can splatter, so be very careful. They only take a few minutes to cook. This is the slightly tricky part. Don't overcook them and don't undercook them. If they are undercooked, they are soft. You want a nice crispy chip. If they are overcooked, they turn brown and have that it's almost burned taste. Make sure you have good lighting to see when they are turning brown. Be sure to salt them as soon as they come out of the oil. The salt sticks to the chips better when they are still wet.
I made regular potato chips years ago and I didn't remember if I did this or not, but I flipped them a couple of times during baking. When they started to curl, you knew they were almost done.
As far as whether these are easy to make or not really depends on the person. It does take quite a bit of time and it's kind of a pain in the neck and frankly in the future I would stick to buying them. Just don't tell my boyfriend that.
They should keep in an airtight container for at least a week, but they won't last that long in this house.
Sweet Potato Chips
Yield: 4 - 6 cups
Prep time: 15 minutes
Cook time: 30 - 45 minutes
Total Time: 45 minutes to an hour
2 medium sweet potatoes
1 1/2 cups coconut oil
Peel and slice two medium sweet potatoes preferably with a mandolin. Heat oil to 300° in a large sauce pan or use a deep fryer if you have one. Cook sweet potatoes in small batches for about 1 - 2 minutes. Be sure not to over crowd the pan. Keep a close eye on them as they brown very quickly.
Place on a plate covered with paper towels to absorb the excess oil. Salt immediately. Let cool and store in an airtight container for up to a week.