Red sweet potatoes make the best sweet potato chips as they’re both sweeter and firmer as well as slightly less sticky than other types of sweet potato.
Coating them with a sprinkle of plain flour or potato starch before deep frying gives them a delightfully crispy surface.
Plain flour yields a crispier surface finish and a firmer texture inside, whereas potato starch offers a crunchier texture with some white coloration on the surface. Both options create delicious results, so it’s simply a matter of personal preference. For this dish, I used both.
The chips in the left half of the photo below are coated with potato starch, and the ones on the right plain flour.
Red sweet potato chips make a great side dish with sandwiches and burgers or as a snack for the kids.
They’re easy to make and incredibly tasty. Enjoy!
R
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Red Sweet Potato Chips
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!
