DEEP-FRIED SWEET POTATO CHIPS
Steps:
- Gather the ingredients.
- Peel the sweet potatoes; cut them in half lengthwise and then slice very thinly with a mandoline or the slicer attachment of a food processor. Place the slices in a medium bowl and cover with cold water; let them stand for about 1 hour.
- Remove a handful of sweet potato slices from the water and drain well on paper towels. Heat the oil to about 355 F to 365 F in a deep fryer or about 1 inch deep in an electric skillet or deep skillet on the stovetop. Make sure the pan is no more than half full of oil.
- Place a double layer of paper towels across a large bowl or container.
- Fry the sweet potato slices in one layer batches for a minute or two or until golden brown.
- Lift chips out with a slotted metal spoon and let excess oil drip back into the pan. Transfer the slices to the paper towel-lined bowl and gently shake the bowl or grasp the paper towels by the ends and move back and forth so the chips will drain thoroughly.
- Remove them to a pan lined with paper towels. Repeat with the remaining chips.
- Let the chips cool completely and then sprinkle with salt before serving.
Nutrition Facts : Calories 255 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 40 mg, Sugar 2 g, Fat 25 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
DEEP-FRIED SWEET POTATO CHIPS WITH MOZZARELLA
Although you could slice these by hand a mandoline is recommended for this, it is a lot easier as the sweet potatoes have to be sliced paper thin. I have made these using Gorgonzola cheese also, and sprinkled them with seasoning salt, you can really use any kind of cheese that you desire. Of course you can use more than 5 sweet potatoes. These are really good.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Using a mandoline slice the sweet potatoes into 1/16-inch thick slices, and pat them dry with paper towels.
- In a deep fryer heat enough oil to measure about 3 inches; heat oil to about 380 degrees (can be a little less).
- Fry the sweet potato slices in batches until they are golden brown.
- Transfer the chips to a paper towel to drain fat.
- Place on a baking sheet and sprinkle with coarse salt and black pepper if desired.
- Set oven to broil heat.
- Sprinkle the shredded cheese evenly on top of the fried sweet potatoes.
- Broil for about 4 minutes, or until the cheese melts.
- Place onto a serving dish.
- Delicious!
Nutrition Facts : Calories 493.4, Fat 12.7, SaturatedFat 7.4, Cholesterol 44.2, Sodium 559.2, Carbohydrate 77.3, Fiber 11.3, Sugar 16.4, Protein 18.4
SWEET POTATO FRIES
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F.
- Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
- Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.
- Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes.
DEEP FRIED SALMON CHIPS
A very great and tasty way to cook salmon:) I love making this anytime I get my hands on salmon:) I am sure you will all enjoy it as well:)
Provided by Chef Otaktay
Categories Native American
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First fillet salmon, and then skin salmon very carefully, with a sharp fillet knife, trim salmon, with no bones attached.
- When fillet is done, slice salmon into thin strip width lenght not tail to head length.
- Mix all dry ingredients togther.
- mix all eggs into a bowl, scramble
- take strips of salmon, dip into the flour mixture first then into the egg wash and then back into the flour mixture.
- then carefully use a home deep fryer and cook until golden brown color, serve with homemade fries and lemons.
- various dry herbs can be used to your liking, this is just a beginning of what you can use for the flour mixtures.
Nutrition Facts : Calories 1321.7, Fat 29.7, SaturatedFat 5.5, Cholesterol 565.1, Sodium 528.8, Carbohydrate 96.9, Fiber 3.9, Sugar 0.7, Protein 155
DEEP-FRIED SWEET POTATOES
A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.
- Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
- In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.
- Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.
SWEET POTATO CHIPS
If you deep-fry properly - allowing the oil to reach 360 to 375 degrees, letting it return to high temperature between batched, and not crowding the pan with items - your food will not absorb much of the oil. I find it easiest to make these addictive chips in a wok or a deep-fryer. The contrast of toasty and sweet flavors is delightful. I use a Japanese slicer to get uniform, paper-thin slices. Seek out organic oils.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 20m
Yield Serves six
Number Of Ingredients 3
Steps:
- Prepare the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 360 to 375 degrees. Use a deep-fry thermometer to measure the temperature. Cook a handful of sweet potato slices at a time. They are ready as soon as the edges curl and brown, which should take no more than a minute and probably will take much less. Do not crowd the pan.
- Using a deep-fry skimmer, remove from the oil and drain on paper towels on a rack. Allow the oil to come back up to 360 to 375 degrees between batches. Season with salt if desired and serve.
Nutrition Facts : @context http, Calories 1189, UnsaturatedFat 116 grams, Carbohydrate 15 grams, Fat 127 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 9 grams, Sodium 42 milligrams, Sugar 3 grams, TransFat 1 gram
FRIED CINNAMON SWEET POTATO CHIPS
I made this up after I could only find baked sweet potato chips on Allrecipes. (Those are great, too, but I was already frying fish and wanted some nice crunchy chips.) These are crisp, delicious, and easy. Don't sweat the measurements. I just eyeballed it, and you can too. Mix the seasoning to your own taste.
Provided by LAURISSIMA
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Mix sweet potatoes and milk together in a bowl. Mix flour, 1 tablespoon sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together in a separate bowl. Remove a few sweet potato slices at a time, allowing excess milk to drip offl; dip the slices into the flour mixture. Place the coated sweet potatoes on a plate. Repeat with remaining sweet potatoes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Combine 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl.
- Fry the coated sweet potatoes, working in 2 to 3 batches, until crisp, 5 to 7 minutes. Drain chips on a paper towel-lined plate. Sprinkle with cinnamon-sugar mixture.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 21.1 g, Cholesterol 1.6 mg, Fat 15.2 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 2.2 g, Sodium 323.2 mg, Sugar 5.6 g
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