I have a confession to make….
Sometimes I wish I could just grab a bag of chips and eat em!
There, I said it!
Now you know one of my innermost secrets!
Oh, and add a big bowl of stove top popped popcorn to that list also! I really, really love popcorn!
The deal is, these foods cause me a whole bunch of trouble. I don’t need any more trouble, so I don’t eat them!
There are times though that I walk down the isles at Costco and wish I could just grab a bag of chips or other snack food and just eat em!
I had one of these times recently. The enticing bags of organic chips were calling out to me..pretty sure they knew my name even! I couldn’t completely ignore the voices coming from the chip bags so I grabbed one and read the label…and then another one and read that label. You know, I try to be polite and accommodating…even to chip bags!
Upon reading the labels, I was so disappointed. I could not find one bag of chips that was made with oils that I would actually eat! Every bag contained either canola, corn or even cottonseed oils. These are all oils that I strongly avoid. Now, I did not do an exhaustive search and look at every type of chips offered by any means, but I did look at quite a few.
By this time, I really wanting some chips….funny how badly a person can want something when she knows she can’t have it huh!
What I was to do?
Hang my head low in processed snack defeat or…..buy some sweet potatoes and heat up my cast iron skillet!
You know I bought the sweet potatoes!
I actually make sweet potato chips ever other week or so. I swear these things disappear as I take them out of the skillet! Consider yourself warned! When I made these to photograph for this blog post, I actually had to make them twice due to the fact that when I went to get the plate of freshly made chips, I only found crumbs! As I turned around I was greeted by little Hyatt humans who had evidence of the crime committed in their hands! They were smiling and happy criminals at least!
This recipe would definitely make my ‘easy’ recipe category! I use my Paderno Spiralizer to cut the sweet potatoes into spirals. If you don’t have a spiralizer, you could use a mandoline slicer or a really sharp knife and cut them very thin.
While you are slicing up the sweet potatoes, start heating up your skillet. I use my trusty cast iron skillet and fill it will a couple of inches of avocado oil. When I first did this, my brain started to calculate the cost of the oil and I was thinking these chips were going to be as expensive as a golden nugget! Then I realized that I could strain the oil after it cooled and save it in a jar in the fridge to use again. Relief to my Dutch DNA!
After I have my sweet potatoes ready to go, I test my oil to see if it’s ready for chip making! I suppose it would be a grand idea to use a cooking thermometer instead and be all scientific about this but I am better at just dropping a slice of potato in and seeing if the oil bubbles all around it. If I see nice little oil bubbles around the sweet potato, I know we are good to go!
Be careful when you place the sweet potato slices into the oil, getting burned is no fun at all! I also suggest wearing an apron to avoid splatters on your favorite new shirt, this I know from experience my friends! Also, make sure that the skillet isn’t overload with chips frying, you want to be able to turn them over occasionally.
Once you have a skillet full of frying sweet tater slices, keep ay eye on them and turn them once they have been in the oil for about 5 minutes. I usually leave the chips in for a total of ten minutes. This time will vary according to how hot the oil is, how thick your potato slices are and how many you are cooking at a time. Keeping an eye on them and taking them out when they look a little bit brown works great for me.
Using a slatted spoon, take the chips out of the skillet and place them on a plate that has a paper towel on it. Allow them to cool to room temperature before eating. You may need a guard dog, a scary mask or a wooden spoon to chase chip thieves away with if you are trying to actually get a full plate of these to serve with dinner! Or, you can participate in the thievery along with your little humans! If you can’t beat em, join em!
- 3 to 4 sweet potatoes
- Avocado Oil (enough for a couple of inches in the bottom of a skillet)
- Sea Salt
- Heat the avocado oil in a skillet over medium/high heat.
- Use the ribbon blade on a Paderno Spiralizer to cut the sweet potatoes into thin ribbons. You could also use a mandoline slicer or a sharp knife to cut them very thin.
- Place a slice of sweet potato into the oil to test if the oil is hot enough. If the oil bubbles all around the potato slice, you know you are ready to go!
- Carefully, place enough sweet potato slices in the oil to cover the bottom of the skillet. You don't want to over fill the skillet since you will need to turn them.
- Allow the chips to cook for about 5 minutes before turning. Cooking times will vary for these according to how thick the slices are, how hot the oil is and how many you are frying at once. I just keep an eye on them and take them out when they look a bit brown. This usually takes about ten minutes.
- Using a slatted spoon, transfer the chips from the skillet to a plate lines with paper towel.
- Shake some sea salt on top of each batch right after placing it on the plate.
- Allow to cool to room temperature before eating...if you can!