Become a seasoned snacker with homemade spiced sweet potato chips - Chesterfield Observer

Photo by Jenny McQueen

There are glorious days when the urge to experiment and expand your horizons overtakes the lack of time we all seem to have. Days when you decide to let your to-do list sit idle a little longer so you can enjoy some low-key kitchen fun. Days when you just want to try something special and new. Enter homemade potato chips.

I’m not going to lie and say that homemade potato chips are infinitely better than store-bought brands, though they are absolutely fantastic. I’m also not going to tell you that making them at home will save you very much money. But I will tell you that making potato chips is a blast. It takes time, as you have to get the tubers sliced, the oil hot and fry them in small batches so they have room to move – assuring light and crispy edges. Each batch holds the potential to be “the best batch yet” as every try allows for slight variations in fry time, salt and seasonings.

I went for sweet potatoes (another win for homemade chips – you can pick your potato). Potato chips are quite forgiving. Make sure your oil is 365 degrees before frying, and give the oil time to reheat between batches (I use peanut oil, but if there’s an allergen concern, you can use another fry oil, like canola or vegetable). The high heat keeps the potatoes from soaking up too much oil, making for a crispier chip. Be sure you set yourself up with a sheet pan and drip area for your hot-out-of-the-oil chips to cool.

The other factor that contributes to the texture is the thickness of the potato slice. I used a mandoline to ensure extra thin, even slices. If you own a mandoline, this is the perfect opportunity to use it. If you don’t, they are not super expensive but also not absolutely necessary; you can make your slices with a vegetable peeler or even a sharp knife.

Photo by Jenny McQueen

With a smoky/salty/sweet custom seasoning blend, these sweet potato chips have a flavor all their own. Cumin and cinnamon combine with a healthy dose of salt and sugar. I like to toss my chips in the mixture as soon as I lift them from the hot oil. The lingering oil seems to caramelize the sugar and make the seasoning blend stick just a bit better. As usual, I encourage you to experiment with salt and seasonings. Maybe a super spicy chip is up your alley. Perhaps a noticeably sweeter chip piques your palate. You might get wild and add Italian seasoning. Potatoes are cheap and the oil is already hot, so have some fun!

Spiced Sweet Potato Chips
Yield: 8-10 servings

4 large sweet potatoes, peeled and sliced paper thin
2 quarts peanut oil (or another fry oil), in an all-metal pot (not non-stick)
Note: You won’t end up using all of the oil, but you need enough in the pot to allow the potato slices to move around. After you’re finished, the oil can be cooled and saved for next time.

Seasoning
¼ cup sugar
2 Tablespoons salt
1 Tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon cinnamon

A note before you start: Every utensil or piece of cookware you use should be metal or wood, as the hot oil will easily melt plastic.

Combine your seasoning ingredients in a small bowl and set aside.

Heat your oil to 365 degrees. Your pot should be large enough that the oil only fills it halfway. If your pot is smaller, use less oil.

Set up a baking rack on a sheet pan so that you have somewhere to place your oily utensils and cooling chips, allowing the excess oil to drip off.

Fry your chips in small batches (only about 1 cup at a time) for 1-2 minutes until they start to turn golden brown.

Scoop the chips out of the oil using a slotted spoon or spider strainer.

I like to toss my chips and seasoning together in a paper bag or large metal colander, but you can also just sprinkle the seasoning on. Enjoy! ¦

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Become a seasoned snacker with homemade spiced sweet potato chips - Chesterfield Observer
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