Crosshatch Sweet Potato Chips
User Reviews
5.0
3 reviews
Excellent
Crosshatch Sweet Potato Chips
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These Crosshatch Sweet Potato Chips are to die for. The sweet potato flavor is so good. All you need is a mandolin, set on the waffle fry setting, a bit of hot oil, and some sea salt...a good dipping sauce...and you'll be convinced you're at the coolest gastropub on the planet. Addictively delicious!!
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Ingredients
- vegetable oil for frying
- 3 large sweet potatoes or yams, peeled, with the ends cut off
- 1 tablespoon sea salt coarse, or to taste
- Kickin' Remoulade Sauce optional, for dipping
Instructions
- Turn your mandolin to the crosshatch (or waffle), setting. Make sure the blade is set with the crosshatch ridges (not the straight-edge blade) in the position to cut the potatoes.
- Using the protective handle/cover, swipe the spud down the mandolin over the ridged blade. Discard the first slice.
- Turn the potato 90°, and swipe down the mandolin again...you'll now have your first waffle fry. Repeat until all sweet potatoes are sliced.
- Add the slices to a large bowl filled with water and allow to soak for at least 30 minutes, or up to 24 hours.
- Meanwhile, heat the oil in a large skillet, or a deep fryer, to 350°F.
- Drain the slices and dry them off well with a kitchen towel. Quickly fry in batches...only about 1 to 2 minutes per batch, or until fries are starting to turn a little brown.
- Remove from oil and place on paper towels. Immediately sprinkle with sea salt.
- Serve with your favorite dipping sauce, such as Kickin' Remoulade Sauce
Notes
- If you don't have a mandolin with a crosshatch blade, then you can use a sharp knife to carefully slice thin slices of the potatoes. The thicker the slice, the longer it will take for them to become crispy.
- Click here to order the type of mandolin we use to make these chips.
- To bake the chips: No need to soak the chips in water. Simply coat all over with olive oil and then bake at 350°F for 2 hours, moving them around on the baking dish every 30 minutes or so.
- To air-fry the chips: Soak them for 30 minutes, dry them off, and then lightly spray them with oil. Air-fry on 350°F for 15 minutes.
- The chips will get even crispier after they have rested a couple of minutes.
- These crosshatch sweet potato chips are best served within an hour or two of frying them.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
942mg
(39%)
Potassium
430mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
18088IU
(362%)
Vitamin C
3mg
(3%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 942mg | 39% |
| Potassium | 430mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 18088IU | 362% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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