Lima, Peru  |  Wednesday, October 01, 2014 05:12 am  |  |  | 




Beyond Volunteering
Book hotels in Lima, Peru

Food & Dining

Food & Pisco Pisco < Features | Pisco Recipes | Share a Pisco Cocktails|
Top 5 Cocktails | Bars in Peru | Top 5 Bars

Food / Recipes

Sweet potato chips

 


By Chef Kim Allen-Jones
LivinginPeru.com

Camote, or sweet potato, is a major ingredient in Peruvian cooking. I love these fried sweet potato chips! They make a wonderful change to regular chips.

Serves 4

    2 large camotes or sweet potatoes
    Canola oil
    Salt
Peel and cut the potatoes into thin, round slices.  Hold potato slices in a bowl of cold water. In a large pot, heat a couple inches of oil. The oil is ready to use when a drop of water sizzles when flicked into the oil. When the oil is hot, drain the potato slices and dry well with a paper towel.

Caution:  Make sure you dry the potatoes before adding them to the oil. 

Add a handful of dried potatoes to the oil and fry until crisp. Remove the cooked potatoes from the oil with a slotted spoon to paper towels. Sprinkle right away with salt. Continue with remaining potatoes. Serve immediately.

(Too lazy or busy? You can buy sweet potato chips in any store.)

1 comments

alex says :
2-06-10,01:27:04

it would be useful, if you have a thermomeer, to check that the oil is (and remains) between 300 and 325 degrees Farenheit. Otherwise they can burn too soon around the edges, leaving the center of the chip soggie. I do sweet potato chips all the time, soaking them in water is a good idea if you are going to take a long time before you fry them, otherwise, it is almost unnecessary.

Add comment |