Red Sweet Potato Chips
Coat with a sprinkle of plain flour or potato starch before deep frying for a delightfully crispy surface. They’re easy to make and incredibly tasty!
Ingredients
- 250 g red sweet potato
- 1~2 tbsp potato starch (or plain flour) (tbsp=15ml)
- vegetable oil (or canola or sunflower oil) (to fill a deep pan to 3 to 4 cm from the bottom)
Instructions
- Wash the sweet potato and slice it into round slices about 1.5cm thick, then cut lengthwise into strips.
- Soak the cut sweet potato in water for 2-3 minutes, wash gently, removing any discoloration on the surface.Tip: Soaking in water helps remove the black discoloration which results from oxidation.
- Drain well and pat dry completely.
- Sprinkle potato starch (or plain flour) over the sweet potatoes.
- Pour the oil into a deep fryer and heat it on medium-high heat. Once the thermometer reads 160°C, add the sweet potatoes carefully into the fryer.Tip: After heating on medium-high for a couple of minutes, when small bubbles appear on the surface of a chopstick, the oil should be at around 160°C. If you see large bubbles, the oil is too hot—reduce the heat to low.
- They’ll float after about 6 minutes, so turn them over and remove them after another 1 or 2 minutes once they turn a nice, deep-fried golden colour.
- Drain the oil, and sprinkle with a little salt.
- Enjoy!
