Simply seasoned with Saffron Salt, these chips are better than you can get from a bag.


YIELD
4 servings

TIME
Active Prep: 1 hour Cook: 30 min


INGREDIENTS
  • 1 large white sweet potato, peeled
  • Oil for frying
  • 1 Tbsp. Saffron Salt*

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NOTES

*Saffron Salt was a limited-time offer for February of 2018. If you missed it, you can look forward to seeing it again in 2019!



DIRECTIONS

Slice sweet potatoes as thin as possible (the thinner you slice the chips, the faster they will cook; a mandolin works well for this process). Soak potato slices in cold water for 1 hour. Drain water and pat slices dry with a paper towel. Pour about 2 inches of oil into a pot with a fry thermometer and heat to 375 degrees. Fry chips in batches to avoid overcrowding. Remove from oil as they begin to brown, about 1 to 2 min. Cook longer for crispier chips, but be careful as chips can become overly browned quickly. Toss with Saffron Salt once removed from oil. Place chips on paper towels to drain excess oil.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



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