Lemon Pepper Sweet Potato Chips Fried Recipes

SPICY SWEET POTATO CHIPS

Steps:

• In a heavy Dutch oven, heat 3 to 4 inches of oil to 320 degrees F (use a thermometer to keep the temp right!).
• Trim the tops off the sweet potatoes and finely slice into rounds using a mandoline or knife. Pat them dry with kitchen paper.
• Mix together the garlic salt, black pepper, paprika, chipotle, cayenne and kosher salt in a small bowl and set aside.
• Lower a batch of potatoes into the oil with a spatula. Cook, stirring frequently, until crispy, 3 to 4 minutes. Remove with a slotted spoon or spider to a baking sheet lined with parchment. Sprinkle on some of the spice mix. Cook the remaining batch.

LEMON-PEPPER SWEET POTATO CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
• Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
• Bake in the center of the oven until potatoes are very tender, about 1 hour.
• Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
• Return to the oven and bake until browned, 15 to 20 more minutes.
• Sprinkle with chives before serving.

BARBECUE SWEET POTATO CHIPS

Steps:

• Combine the spices in a small bowl and set aside.
• Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove).
• Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
• When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.

LEMON PEPPER SWEET POTATO CHIPS (FRIED)

Steps:

• Wash sweet potatoes in warm water to remove any dirt. Cut potatoes in half, and slice thinly (aprox. 1/8 thickness) using a mandolin slicer or sharp kitchen knife. Try to cut the slices uniformly so the potato chips cook evenly.
• Rinse sweet potato slices and then soak them for about half an hour in ice cold water. Drain sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels.
• Using a pot with high sides (the high sides keep the oil from splattering), heat about 1/2 inch of oil to about 350 degrees. Add a single layer of sweet potato slices to the oil. Fry sweet potato slices until they just start to darken on the edges, about 2-3 minutes per batch. (Keep the batches small.).
• Using a slotted spoon or tongs, transfer the sweet potato chips to a layer of paper towels or a cooling rack set over a baking sheet to drain.
• Sprinkle with lemon pepper, salt or other seasonings and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.
• Serve Sweet Potato Chips the same day they are made or store in an air-tight container at room temperature for up to two days.