When my kids were quite young I used to make these chips in a (perhaps misguided) attempt to get them to try new vegetables. Of course they devoured them; what’s not to love about fried sweet potatoes? The seasoned salt, flavored with a hint of rosemary, dresses them up just a bit. (And when I’m in the mood for something a little different, I spice the chips with chili, as noted in the variations below the recipe.)–Domenica Marchetti
LC As If You Can Keep Your Hands Off These Note
These chips can be fried and salted several hours in advance and kept, uncovered, at room temperature. If they need crisping, pop them into a low oven for 10 minutes. And if you have leftovers or want to make them waaaaaay in advance, they can be stored in an airtight container for up to several days, though we seriously doubt you’ll be able to keep your hands off them long enough to utilize any of these instructions.
Sea Salt-Rosemary Sweet Potato Chips
- Quick Glance
- 25 M
- 25 M
- Makes 8 to 10 servings
- 1 tablespoon fine or flaky sea salt
- 1 teaspoon very finely minced rosemary leaves
- Vegetable oil, for frying
- 2 large sweet potatoes with skins on, scrubbed clean
- 1. In a small bowl, mix together the sea salt and rosemary. Set aside.
- 2. Pour enough oil into a large saucepan to reach a depth of 1 inch. Set the pan over medium heat and heat the oil to 350°F (175°C). Line a baking sheet with paper towels or cut open a large brown paper bag. Test the oil by dropping in a sliver of sweet potato. It should sizzle immediately.
- 3. Using a mandoline or a sharp chef’s knife, slice the potatoes crosswise into very thin rounds, about 1/16 of an inch thick. Carefully drop a small handful of potato slices into the hot oil, being careful not to crowd the pan. Use a skimmer or large slotted spoon to turn the potato slices frequently as you fry them for about until they’re golden brown, about 2 minutes total. These tend to turn brown more quickly than regular potatoes because of the sugar in the sweet potatoes.
- 4. Carefully but quickly transfer the chips from the oil to the baking sheet or a large brown paper bag to drain. Continue to fry the remaining sweet potatoes in batches. Let the chips cool to room temperature.
- 5. Sprinkle some of the rosemary salt over the chips and place the chips in a decorative bowl or napkin-lined basket. Serve at room temperature.
To make some of our favorite variations, toss the chips with:
- About 1 teaspoon of ancho powder (or another mild pure chile powder), up to 1/2 teaspoon cayenne (less if you want it to ignite fewer fires), and 1/2 teaspoon salt.
- A pinch of chipotle powder or smoked paprika is also nice because it gives the chips a smoky flavor. For a twist, she sometimes uses dried New Mexico green chili powder in place of the red chili powder; it’s not nearly as spicy and has a nice bitter bite to it.
- Equal parts of cumin and chili powder to 1/2 part salt (for example, 1 teaspoon cumin, 1 teaspoon pure chili powder, and 1/2 teaspoon salt).