Making Sweet Potato Chips With A Deep Fryer

Sweet potato chips are a delicious snack, and even better when they're homemade. Deep-frying sweet potato chips is the best way to get them crispy, and there are several methods to achieve the perfect chip. The key to success is in the preparation and temperature control. Firstly, sweet potatoes should be sliced thinly and evenly. A mandoline is the best tool for this, but a food processor or chef's knife can also be used. The slices should then be rinsed and, in some recipes, soaked before being patted dry. Next, the oil temperature should be monitored with a thermometer and kept between 325 and 375 °F. Fry the chips in batches so as not to crowd the pan and lower the oil temperature too much. Finally, season with salt and any other desired spices.

Choosing the right oil

The choice of oil is crucial when making sweet potato chips in a deep fryer. You need an oil with a high smoke point that can withstand high temperatures without filling your kitchen with smoke. Here are some recommended oils for deep-frying sweet potato chips:

Peanut Oil

Peanut oil is a popular choice for deep frying due to its high smoke point and neutral flavour. It has a smoke point of around 450°F (232°C), which is higher than the typical deep-frying temperature range of 360°F to 375°F (182°C to 191°C). Peanut oil also has a pleasant nutty aroma and a long shelf life. However, it can be more expensive than other options, and some people may have peanut allergies, so it's important to consider your audience when using this oil.

Canola Oil

Canola oil is another excellent option for deep frying sweet potato chips. It has a high smoke point of around 400°F (204°C), placing it well above the typical deep-frying temperature range. Canola oil is also relatively inexpensive, making it a cost-effective choice for deep frying. It has a neutral flavour and a light texture, which makes it ideal for achieving crispy results.

Vegetable Oil

Vegetable oil is a broad category that includes various plant-based oils, such as soybean oil, corn oil, and sunflower oil. These oils typically have high smoke points and neutral flavours, making them suitable for deep frying. Vegetable oils are widely available and often more affordable than specialty oils. However, it's important to check the smoke point of the specific vegetable oil you're using to ensure it's suitable for deep frying.

Other Options

While peanut, canola, and vegetable oils are the most commonly recommended options for deep frying sweet potato chips, you may also consider other high smoke point oils like avocado oil, safflower oil, or grapeseed oil. These oils have slightly lower smoke points compared to peanut or canola oil but still fall within the typical deep-frying temperature range. Always check the smoke point of the oil you're using to ensure it's safe for deep frying at your desired temperature.

When choosing an oil for deep frying, it's essential to consider factors such as smoke point, flavour, cost, and availability. By selecting an oil with a high smoke point, you can prevent smoking and maintain a clean kitchen. Additionally, choosing an oil with a neutral flavour ensures that the taste of the sweet potato chips remains the star of the dish. Cost and availability may also influence your decision, so consider your budget and the options accessible in your area.

Preparing the sweet potatoes

Step 1: Selecting and Peeling

First, select two medium-sized sweet potatoes. The number of potatoes can be adjusted depending on the desired serving size. Then, use a potato peeler or a paring knife to remove the skin. Some people choose to leave the skin on, as it contains fibre and other nutrients, but peeling the potatoes will give them a more uniform appearance.

Step 2: Cutting the Potatoes

Cut the peeled sweet potatoes in half lengthwise. For the best results, cut the potatoes into very thin slices, ideally using a mandoline or a food processor with a slicing attachment. Aim for a thickness of about 1/4 inch for a crispier texture. If you don't have access to a mandoline or food processor, a regular chef's knife can also be used, but be careful to maintain a uniform thickness.

Step 3: Soaking the Slices

Place the sliced sweet potatoes in a medium bowl and cover them with cold water. Let them soak for about an hour. This step helps remove excess starch and ensures that the potatoes cook evenly. After soaking, remove a handful of slices from the water and drain them well on paper towels.

Step 4: Preparing the Coating (Optional)

Some recipes suggest preparing a coating for the sweet potato slices before frying. This step is optional but can add a crispy texture to the chips. Create a light cornstarch batter by mixing one tablespoon of cornstarch with one tablespoon of water, adding more of each ingredient as needed to create a milky consistency. You can also add a pinch of salt to the batter if desired.

Step 5: Heating the Oil

While the potatoes are soaking, heat your chosen oil in a deep fryer, wok, or deep frying pan. Use a high smoke point oil such as peanut or canola oil, which can handle the high temperatures without producing excessive smoke. Heat the oil to a temperature between 350°F and 375°F. Use a deep-fry thermometer to monitor the temperature accurately.

Step 6: Frying the Chips

Once the oil has reached the desired temperature, carefully place a single layer of sweet potato slices into the fryer, being careful not to overcrowd the pan. Fry the chips in batches to maintain the oil temperature. Fry each batch for one to two minutes, or until the edges of the chips curl and turn golden brown. Remove the chips from the oil using a slotted metal spoon and drain the excess oil by transferring the chips to a paper towel-lined bowl.

Getting the temperature right

When heating the oil, aim for the higher end of this range, around 365°F to 375°F (185°C to 191°C). This initial higher temperature is important because when you add the sweet potatoes to the oil, the temperature will drop by several degrees. By starting at a slightly higher temperature, you can ensure that the oil remains within the ideal range throughout the frying process.

Use a deep-fry thermometer to monitor the oil's temperature closely. Each time you add a batch of sweet potatoes, the temperature will drop, and it will gradually heat up again as they cook. It's important to allow the oil to come back up to temperature before adding the next batch. This helps prevent your chips from becoming soggy.

Work in small batches to avoid overcrowding the pan, which can lower the oil temperature too much and affect the cooking process. Depending on the size of your fryer, you may only be able to fry a single layer of sweet potato slices at a time.

Once the sweet potato chips are golden brown and crispy, remove them from the oil using a slotted metal spoon or a deep-fry skimmer. Allow the oil to return to the desired temperature before adding the next batch.

Dipping and coating

The key to making sweet potato chips in a deep fryer is to cut the sweet potatoes into very thin, uniform pieces. You can use a mandoline or a food processor with a slicer attachment for this step. Once you've cut your sweet potatoes, rinse them under water to remove excess starch, then dry them thoroughly.

Now, let's talk about dipping and coating!

Dipping

One option for dipping is to create a cornstarch batter. Combine 1 tablespoon of cornstarch with 1 tablespoon of water, increasing the amounts evenly as needed. This batter will thicken quickly, so mix it up each time before dipping. Take small handfuls of sweet potato slices and dip them into the batter. Shake off any excess.

Coating

For the coating, you can use a seasoned flour mixture. In a large bowl or container, mix together flour and your choice of spices. You can use a simple mixture of salt and pepper, or try something like Creole seasoning or Cajun spice blend for a kick of heat. Take the battered sweet potato slices and toss them in the flour mixture until they are completely coated. Again, shake off any excess flour before placing them in the deep fryer.

Frying

When you're ready to fry, heat your oil to between 325°F and 365°F. Place the coated sweet potato slices in the deep fryer in small batches to avoid overcrowding and lowering the oil temperature too much. Fry for 1-2 minutes, or until golden brown and crispy. Remove from the oil and let any excess oil drip back into the pan.

Dipping Sauces

Of course, you'll need something delicious to dip your crispy sweet potato chips into! Here are some sauce options to try:

• Spicy ranch
• Spicy mayo
• Honey mustard
• Chick-Fil-A sauce
• Garlic aioli
• Sour cream and chives
• Greek yogurt and cumin
• Ranch dressing
• Cilantro lime dip
• Cajun remoulade
• Horseradish aioli

Seasoning

Choosing the Right Oil

The choice of oil is crucial when deep-frying sweet potato chips. You should opt for oils with a high smoke point, such as peanut oil, canola oil, or vegetable oil. These oils can withstand high temperatures without filling your kitchen with smoke.

Salt to Taste

Salt is a classic seasoning for sweet potato chips. You can add as much or as little as you like. It is best to sprinkle the salt on the chips after they have cooled down. This ensures the salt sticks to the chips and provides an even distribution.

Spicy Kick

If you want to add some spice to your sweet potato chips, consider using Cajun or Creole seasoning. You can also use a chipotle seasoning blend to give them a smoky flavour. For a personalised touch, create your own favourite seasoning blend.

Other Seasoning Options

In addition to salt and spicy blends, you can experiment with other seasonings such as black pepper, paprika, garlic powder, or cayenne pepper. These seasonings can be added after frying to avoid burning and losing their flavour.

Dipping Sauces

While not exactly a seasoning, dipping sauces can enhance the flavour of your sweet potato chips. Spicy ranch, spicy mayo, or chipotle ranch salad dressing are excellent choices for a creamy, spicy kick.

Timing of Seasoning

It is important to season your chips while they are still hot, especially if you want the seasoning to stick to the chips. However, as mentioned earlier, certain seasonings should be added after frying to prevent burning.

Frequently asked questions