Sweet Potato Chips with Truffle Salt
Okay, I LOVE salt. I eat salt, I bathe in salt, I read the book on Salt. Pretty much any kind of salt is my friend. I recently discovered Applewood Smoked Sea Salt from Fresh and Easy and I pray that the company that bought them out continues to make it. I love it so much I made a video about it with my friend Elizabeth. So sad, but true:
It is ridiculous. It’s so good. And I have amazing friends, right?
One night, I was alone and bored with a big bag of sweet potatoes and I made the STUPIDEST (yet miraculously good) mistake of frying up my own sweet potato chips and sprinkling them with the truffle salt. I ate them all in one sitting and then made another batch for my neighbors. If you dare, here you go:
YIELD: Enough for a good binge
PREP TIME: 5 minutes with a good mandolin, more if slicing with knife
TOTAL TIME: 15 minutes
Enough grape seed oil to fill a 9-10 inch saucepan to about an inch deep, approx. 3- 4 cups. It sounds like a lot, but you can strain the oil (after it cools) and save it for several more batches.
1 sweet potato, sliced thinly with mandolin (⅛ inch slice)
Truffle salt to taste (You can try smoked or sea salt, too. But, the truffle salt is magical.)
Fill saucepan with the grape seed oil at least an inch deep. Depending on the power of your stove top, heat the oil on high to medium high heat. When you think the oil is hot enough, test the oil with a DROP of water (any more and it could splash back at you). If it sizzles, it’s ready. Place as many slices of sweet potato that will fit without overcrowding (10-20 chips). Fry until desired crispiness, approximately 5-8 minutes. I like mine slightly burnt and extra crispy. When done, scoop out with a slotted spoon and place on absorbent surface like layers of paper towels or brown paper grocery bags. Salt immediately. Move on to next batch.