These chips are wonderful when they are just cooked, so serve them right away! And don’t be misled by the name – they’re just as great as a side dish served as you would serve sweet potatoes prepared any other way, as they are as a snack.
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Featuring
Servings
Makes 4 side-dish servings
Ingredients
1 sweet potato, about 7 inches long
vegetable oil, for frying
1 - 2 teaspoons Chef Paul Prudhomme's Fajita Magic®
vegetable oil, for frying
1 - 2 teaspoons Chef Paul Prudhomme's Fajita Magic®
How To Prepare
Peel the sweet potato and slice it into ⅛-inch-thick rounds.
Pour enough oil to measure 2 inches deep into a large skillet and heat it to 350°. Use a cooking thermometer and adjust the heat to keep the oil as close to 350° as possible (it's really important to keep the oil at 350° so the chips will be nice and crisp). An electric skillet, if you have one, works great. Fry the sweet potato slice, in batches, until they are golden brown, about 3½ to 4 minutes. Drain on paper towels and sprinkle evenly with 2 teaspoons of the Fajita Magic®, or place the chips and seasoning in a plastic zipper bag and shake gently until the chips are evenly coated. Serve at once.
Pour enough oil to measure 2 inches deep into a large skillet and heat it to 350°. Use a cooking thermometer and adjust the heat to keep the oil as close to 350° as possible (it's really important to keep the oil at 350° so the chips will be nice and crisp). An electric skillet, if you have one, works great. Fry the sweet potato slice, in batches, until they are golden brown, about 3½ to 4 minutes. Drain on paper towels and sprinkle evenly with 2 teaspoons of the Fajita Magic®, or place the chips and seasoning in a plastic zipper bag and shake gently until the chips are evenly coated. Serve at once.
