Thursday, April 26, 2012

"Camote" Chips

Sweet Potato Chips
Camote or Sweet potatoes are a big thing in our household lately. My mother regularly buys them by the kilo in the local market. These are not your regular native camote though. Pinkish-orange and rather smooth skinned rather than beige-toned on the inside and brown and rough on the outside. My mother calls them "imported" camote because most of them are from Taiwan. Although I swear I have heard her say that some were from Baguio.

Bulgogi Brothers'
Kalbi Jiim
This fondness for sweet potatoes developed after we had dinner in Bulgogi Brothers where they served boiled sweet potatoes as part of their appetizer freebies. Now boiled sweet potatoes are staples in the house, always available on the table just waiting to be snatched up by anyone who needs a quick food fix.

I personally am not a big fan of the boiled sweet potato. But I do love 'em fried. Below is the recipe for crispy Fried Sweet Potato Chips. I prefer them plain fresh out of the fryer with maybe some ketchup for dipping. But others may prefer to sprinkle the chips with salt or sugar, to taste.

Fried Sweet Potato Chips


Vegetable oil, for frying
2 large sweet potatoes, washed


In a large sauce pan, heat oil to 325 degrees F using an oil/candy thermometer. 

Thinly slice potatoes into round chips. Place the sweet potato chips in a bowl of ice water. Dry the chips thoroughly. Par-fry the chips in batches for 2 minutes, stirring frequently. Remove from oil and drain on a paper towel.

Raise oil temperature to 350 degrees F. Cook par-fried chips for another 2-3 minutes or until crispy but not brown. Remove from oil and drain on a paper towel.

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