TRIPLE-COOKED SWEET POTATO CHIPS
- Cooks . com
- May 9, 2016
- 1 min read
TRIPLE-COOKED SWEET POTATO CHIPS 2 large sweet potatoes, peeled vegetable oil (for frying) salt
Slice the potatoes into 2 cm thick chips. If the potato is too long, cut in half. Drop the chips into salted boiling water and reduce the heat to simmer. Boil until cooked (the potatoes are cooked when a knife point slides in easily). Remove from the heat and drain. Place the chips in a single layer on a tray lined with kitchen paper or a clean cloth; this will help to absorb the moisture. Allow to cool before placing the potato in the refrigerator to dry out – this is best done overnight. You can speed up the process by placing them in the freezer for half an hour or so.
Heat a fryer filled with vegetable oil to 140°C (about 285°F), slide in the chips and fry until they have a dry appearance. This will take about 8 – 10 minutes. Remove chips from oil using a slotted spoon to a tray lined with kitchen paper or clean cheesecloth to absorb excess grease. 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 to refrigerator for several hours or cheat and use the freezer.
When ready to serve, bring the fryer to 180°C (about 360°F), drop in the chips and cook until crisp – this will take about 7 – 8 minutes.
Be careful not to overcook them as they will go very dark. Drain again and sprinkle with a little salt before serving.
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