Cook the chips for around 3 minutes, flip with tongs and cook for a further 2-3 minutes or until the edges start to curl. When the oil starts to bubble turn down to medium heat and carefully drop the chip slices in to the oil (don’t put too many in at a time, they shouldn’t cover each other). In a small sauce pan melt coconut oil (it should be about 1/2 a cm (1/4 inch) deep). Peel and thinly slice your sweet potatoes (with a mandolin slicer or if you have good knife skills… with a sharp knife!). Shallow fried sweet potato chips (if you’re after a real crunch, then you’re going to want to make these!). FACT, we did it, minds were blown by the delish factor, speechless by the crunch factor! Party party crunch party crunch! Definitely give it a go if you don’t mind coconut oil splatter all over your kitchen.īut through all of our research, testing, burning, eating… we’re happy to announce we have a few tricks and recipes for the perfect paleo crunchy sweet potato chips! Woohoo #winning. Ok time to stop dribbling and get to the recipes! AHHH! BUT WAIT! We need to talk about frying sweet potato chips because apparently it’s all kinds of amazing… party in your mouth business. Anyway we put up with it time and time again, mainly because the soggy chippies are still delish… but we still want a perfect batch darn it! Batch after batch of sweet potato we’d always get half the chips crispy then the other half would be soggy then the other half would be black, burnt and not so tasty (yes, that is three halves).
We are traditional chip bakers, not fryers, always have been always will be (maybe…).
0 kommentar(er)
