Content

• Method 2 of 3: Baked Sweet Potato Chips
• Method 3 of 3: Making Sweet French Fries
• What do you need

1 Heat the rapeseed oil. Pour 650-880 g of rapeseed oil into a pot or deep fryer. The exact amount of oil will depend on the size of the cauldron or deep fat fryer. Make sure that the bottom of the fryer covers about 8 cm of oil. Heat the oil to 182-190 ℃.

• For lack of a cauldron or deep fryer, cook sweet potato chips in a wide saucepan.
• Attach a thermometer to the fryer so you can check the temperature while frying.

2 Wash and slice the sweet potatoes. Wash a pound of sweet potatoes under cold water and then peel them.Use a sharp knife to cut the sweet potatoes into paper-thin pieces. To make things easier for yourself, take a vegetable cutter and use it to cut the potatoes into thin slices. A vegetable cutter will help make the chips more uniform.

• Since you won't be peeling potatoes, use organic sweet potatoes. Studies of pesticides have shown that in potatoes, they are concentrated in the skin.

3 Fry the sweet potatoes in batches. Gently dip a handful of sweet potato slices into the hot oil. Very soon they will begin to brown and brown and curved. Cook each batch for no longer than one minute.

• Roast one batch of sweet potatoes at a time. If you add more, the temperature of the oil will drop quickly and the potatoes will not cook properly.

4 Remove the sweet potato chips. Remove the fried chips with a deep fryer slotted spoon. Arrange the chips on a rack covered with paper towels and sprinkle with salt to taste. Start frying the next batch of potato slices.

• Before adding the next batch of potatoes, make sure that the oil has time to warm up again to 180-190 degrees.

Method 2 of 3: Baked Sweet Potato Chips

1. 1 Preheat the oven and adjust the wire shelf. Set the oven to 120 ° C. Place a wire rack in the middle of the oven to bake the sweet potatoes evenly. Also, remember to set aside one or two baking sheets.
   • Use baking sheets with high sides. The rims will help keep the baked sweet potato chips from sliding off the baking sheet as you pull it out of the oven.
2. 2 Wash and slice the sweet potatoes. Run two large sweet potatoes under cold water and pat dry. Use a sharp knife to cut the sweet potatoes into as thin slices as possible. To make things easier for yourself, use a vegetable cutter to cut your potatoes. A vegetable cutter will help make the chips more uniform.
   • Since you won't be peeling potatoes, use organic sweet potatoes. Studies of pesticides have shown that in potatoes they are concentrated in the skin.
3. 3 Brush with oil and season the chips. Place the chopped slices in a large bowl and pour 2 tablespoons of olive oil over them. Sprinkle 1/4 teaspoon of salt over the chips. Spread the seasoning with a spoon so that the chips are completely covered in oil.
   • To make the chips more spicy, take 1/4 teaspoon of cayenne pepper and sprinkle on the potatoes.
   • To make the chips sweet and savory, add 2 tablespoons of maple syrup as you drizzle the olive oil over the chips.
4. 4 Bake the sweet potato chips. Arrange the chips on one or two baking sheets so that they lie flat on the same level. Bake the chips for an hour. Remove them from the oven and turn them gently. Return the chips to the oven and leave them there for another hour.
   • Flip the chips as you cook for a crispy crust on both sides.
5. 5 Get out the chips. You will know the chips are done when they are crispy and golden brown. If the slices were too thick (more than 6 mm), the chips may be hard or soft on the inside. Remove the chips from the oven and set them aside for 10 minutes. Once they have cooled and cooked, they can be served.
   • Sweet potato chips will not remain crispy for long, so don't wait too long. If you want to save your chips for later, place them in an airtight container.

Method 3 of 3: Making Sweet French Fries

1. 1 Preheat the oven and adjust the wire shelf. Set the oven to 200 ° C. Place a wire rack in the middle of the oven to bake the sweet potatoes evenly. Also remember to set aside two baking sheets.
   • Use baking sheets with high sides. The rims will help keep the baked fries from sliding off the baking sheet as you pull it out of the oven.
2. 2 Wash and slice the sweet potatoes. Wash a kilo of sweet potatoes and peel them.Gently cut the sweet potatoes into 6-12mm sticks. Depending on the size of the sweet potatoes, they should be about 7 cm long.
   • To make slicing sweet potatoes easier, cut off the ends and immediately cut the sweet potatoes in half so they lie flat on the kitchen board.
3. 3 Bake sweet fries. Divide the seasoned fries between two baking sheets. Spread it evenly so that it is flush. Bake the potatoes for 15 minutes. Turn the sticks over with a spatula and bake for another 10 minutes.
4. 4 Season your sweet potatoes. Place the sweet potato sticks in a large bowl and pour 2 tablespoons of olive oil over them. Combine spices and sprinkle over sweet potatoes. You will need:
   • 1 teaspoon garlic powder
   • 1 teaspoon paprika
   • 1 teaspoon salt
   • ½ teaspoon black pepper
   • Serve sweet fries immediately after cooking. Of course, they can be stored in an airtight container for one or two days, but then they will no longer be crispy.
5. 5 Ready.

What do you need

• Deep Fryer Skimmer
• Cauldron or deep fryer
• Baking rack
• Paper towels
• Trays
• Sharp knife
• Cutting board
• Vegetable cutter (optional)
• Scapula