Thanks Julie
1 lg Sweet potato
Vegetable oil for deep-frying
Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4-inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern (If you don't have a mandoline, just slice the sweet potato crosswise, about 1/8-inch in thickness.) In a deep skillet heat 1-inch of the oil over moderately high heat to 375 degrees F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain.
The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400 degrees F. oven for 5 minutes. Sprinkle the chips with salt to taste and serve them warm. Makes 2 servings.
1 lg Sweet potato
Vegetable oil for deep-frying
Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4-inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern (If you don't have a mandoline, just slice the sweet potato crosswise, about 1/8-inch in thickness.) In a deep skillet heat 1-inch of the oil over moderately high heat to 375 degrees F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain.
The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400 degrees F. oven for 5 minutes. Sprinkle the chips with salt to taste and serve them warm. Makes 2 servings.
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