This week’s recipe from Australian food-blogger, Sarah Coates, combines two of my favorite foods: sweet potatoes and chips. We’ve had quite a few sweet potato recipes on the column because it is a wonderful, vitamin rich food that lends itself well to many dishes like these gnocchi, this gluten-free pie, and today’s recipe for sweet potato crisps (chips) with rosemary salt. I love cumin and black pepper with baked sweet potato chips and am curious now to try these fried chips with rosemary salt. Let us know if you have other herb/spice combinations that you use with your sweet potatoes. One last note: please be safe and dress appropriately when frying!! Never turn your back on hot oil! -Kristina
About Sarah: Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane with her long-time boyfriend, and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes.
Click through for the full recipe after the jump!
Sweet Potato Crisps with Rosemary Salt
Serves 4 as a snack
- 2 medium orange sweet potatoes
- Canola oil, for deep frying
- 3 tbsp sea salt
- 2 small sprigs of rosemary (about 2 tablespoons of stripped leaves)
1. Peel the sweet potatoes, and slice them into rounds of about 1/16th (1.5mm) of an inch, or even finer. The best tool for this is a mandolin, but it’s totally doable with a knife (I did!). Just take your time, and make sure your knife is nice and sharp. It’s nice to try and make big, long shapes, so that people know they’re homemade.
2. To make the rosemary salt, place the sea salt and rosemary into a pestle and mortar and pound until the rosemary has completely disintegrated, colouring the salt a pale green. Any leftover salt can be left out to dry over night, and stored in an airtight container.
3. Place a deep pan with at least 2 inches of oil in it onto a medium heat. Place a small piece of potato in there, and when the potato is floating and bubbling gently, the oil should be at the correct temperature. Or if you have a thermometer, heat until you reach 375F/180C.
4. Place 4 or 5 pieces of sweet potato into the oil at a time, and fry until they are golden, and only barely bubbling in the oil. Place them on a wire rack with some greaseproof paper under it, to drain and crisp up. Continue until all the sweet potato is cooked.
5. To serve, let the crisps drain and cool to room temperature, toss with the rosemary sea salt and serve! I like to add some white balsamic vinegar and chili flakes alongside, but get creative! Choose your own adventure!
(Photography by Sarah Coates)
Why Sarah loves this recipe:
I fully understand that it is very easy to buy really good potato chips, and even sweet potato chips in the shops. But I still like making my own. First, because it’s pretty simple to do, second because I can get really creative with how I flavour them, and finally because people go CRAZY for them. Honestly, when you tell people that you made your own sweet potato chips, they will look at you like you’re a wizard.
A big pile of these on the table with a few beers and a good movie is a sure-fire recipe for a good time. And judging by the looks on people’s faces when they bite into a chip that was cooked a few minutes ago, is all natural, and has no preservatives or weird flavors, it’s their idea of heaven, too. These are totally worth the effort. Give them a try!