I didn’t think it was possible to enjoy crispy sweet potato chips until now. Sweet Potato has a very high water content which is why it can’t naturally achieve the crispy status of a regular chip…without some help from its little friend corn starch.
The key to achieving ultimate crispiness is to eliminate moisture, so make sure you pat the potato sticks dry before adding the corn starch and seasoning and more or less toss them straight into the oven soon after that with only a drizzle of oil.
* Pre-heat oven to 425 F. (Gas Mark 7) 1. Cut sweet potatoes into 1/4 inch sticks leaving the skin on. 2. Soak your fries in cold water for around 45 minutes to an hour for maximum crispiness! This draws out the excess starch from the sweet potatoes, helping them to cook all the way through better so they are crispy on the outside, and soft on the inside without burning. 3. Drain the fries and allow them to dry on kitchen towel absorbing all the excess moisture. 4. Mix together cornstarch, rosemary, garlic salt and salt. Add the fries to the mix and seal the container and shake! 5. Place fries on baking sheet. 6. Drizzle with olive oil and sprinkle with salt 7. Spread chips out on baking tray. Make sure they are not touching to achieve ultimate crispness. 8.Bake for 15 minutes. Turn over if necessary. Bake for a further 5 minutes. Recipe inspired by Southern Fatty Crispy Sweet Potato Chips
Method
lovelorettaskitchen.com 