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Sweet potato chips


By Chef Kim Allen-Jones

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
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.)


alex says :

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.

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