One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
I saw Giada deLaurentiis make beet and sweet potato chips on a recent episode. I didn't have any beets on hand, but I did have some sweet potatoes. I used an inexpensive mandoline to slice a sweet potato very thin. And it only takes the chips a couple of minutes to fry up.
Now the other thing Giada did with the chips was to season them with an herb & garlic flavored salt. Well, I didn't want rosemary on my sweet potato chips (not this time, anyway). What sounded good to me was a little chili powder-flavored salt. Oh - and how about some lime? And let me tell you... THAT was good! A little goes a long way. So, so good. A nice little snack or side to your burgers and sandwiches. Don't you love serendipity?
Sweet Potato Chips with Chili-Lime Salt
2 tablespoons kosher salt
1/2 - 1 teaspoons chili powder
grated zest of 1 lime
1 sweet potato
Heat 2 to 3 inches of oil in a deep pan to 350 F.
Mix the salt, chili powder, and lime zest well. Set aside.
Slice the sweet potato very thin. Fry a scant handful of chips at a time. (This makes sure that you don't lower the oil temperature too much at one time.) Fry about 2 minutes. Edges will curl up and chips will turn slightly golden (some will turn very golden!) Remove chips with a spider or large slotted spoon to a cooling rack set over a baking sheet. Sprinkle with seasoned salt while still hot. Repeat with remaining chips.