Sweet potato chips
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Sweet potato crisps are a delicious alternative to a burger. The sweetness of the sweet potato combined with a good surface salt is an excellent flavour pair.
Ingredients for four
1 large sweet potato approx.500g salt 0.5 l rape juice for deep frying
Place the juice in a shallow pan with a sponge. The wok should be well done.
Peel the sweet potato so that the white malt under the peel comes off.
Cut the sweet potato into very thin slices. A knife will do the trick, but a mandoline is the best tool at this point. If you have a small sweet potato, you can also use a potato peeler knife to try and make a jyyst.
Soak the sweet potato chips a couple of handfuls at a time, 1-2 minutes depending on the thickness of the chips. Remove to a paper towel to dry and salt well.
Soak the sweet potato crisps as quickly as possible after frying to keep them crispy.
Oven baked sweet potato crisps
The sweet potato crisps can be made in the oven. Spread the baked sweet potato slices on a baking tray (well covered with baking paper).and bake at 200C for five minutes and then lower the oven temperature to 100C. Leave in the oven for just over half an hour so that the crisps become crispy.
