Triple Cooked Sweet Potato Chips

Method

Triple Cooked Sweet Potato Chips

Triple Cooked Sweet Potato Chips
  1. Slice the potatoes into 2cm thick chips. If the potato is too long cut them in half.
  2. Drop the chips into salted boiling water and reduce the heat to a simmer. Boil until cooked.
  3. The potatoes are cooked when a knife point slides in easily. Remove from the heat and drain.
  4. Place the chips in a single layer on a tray lined with kitchen paper or a clean cloth, (this will help to absorb moisture), leave to cool down before placing the potato in the fridge to dry out, (this is best done overnight; you could speed up the process by placing them in the freezer for half hour or so).
  5. Heat a fryer filled with vegetable oil to 140°C, drop in the chips and fry until they have a dry appearance, this will take about 8-10 minutes.
  6. Drain the oil well and return to a tray (again lined with kitchen paper or a clean cloth), leave to cool down, and place back in the fridge for a couple of hours (or cheat by using the freezer).
  7. When ready to serve, bring the fryer back to 180°C, drop in the chips and cook until crisp, this will take about 7-8 minutes. Be careful not to overcook them or they will go very dark.
  8. Drain again and sprinkle with a little salt before serving.

© Felice Tocchini 2011

Food photography by Alex Miller.

 

Ingredients

2 large sweet potatoes peeled

Vegetable oil to fry

Salt

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