Sea Salt and Rosemary Sweet Potato ChipsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:83.9 kcal
Proteins:1.5 g
Fats:0.1 g
Carbohydrate:19.7 g
Fibers:2.9 g
Sugar:4.1 g
Cholesterol:0 mg
Sodium:879.8 mg
Calcium:30.1 mg
Energy:115 kcal
Proteins:2.1 g
Fats:0.1 g
Carbohydrate:27 g
Fibers:4 g
Sugar:5.6 g
Cholesterol:0 mg
Sodium:1205.5 mg
Calcium:41.2 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
large sweet potatoes with skins on, scrubbed clean
15
ml
sea salt fine or coarse to taste
5
ml
very finely minced fresh rosemary
vegetable oil
METHOD
- In a small bowl, mix together the sea salt and rosemary Set aside.
- Pour enough oil into a large saucepan to reach a depth of 2,5 cm / 1 inch. Set the pan over medium heat and heat the oil to 180 °C / 350 °F. Test the oil by dropping in a sliver of sweet potato. It should sizzle immediately.
- Using a mandoline or a sharp chef's knife, slice the potatoes crosswise into very thin rounds.
- Carefully drop a handful of potato slices into the hot oil. Use a skimmer or large slotted spoon to turn the potato slices frequently, and fry them for about 2 minutes, or just until they are golden brown. Carefully but quickly remove them from the oil to a large paper-towel-lined rimmed baking sheet.
- Continue to fry the sweet potatoes in batches until you have fried them all. Let the chips cool to room temperature.
- Sprinkle some of the rosemary salt over the chips and place the chips in a decorative bowl or napkin-lined basket. Serve the chips at room temperature.
- Do ahead: The chips may can be fried and salted several hours in advance and kept, uncovered (very important), at room temperature.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
