Salt & Vinegar Sweet Potato Crisps
December 06, 2018
Categories: Comfort Food, Snacks, Vegetables, Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Game/Sports Day, Picnic, Potluck, Deep Fry, Oven Bake, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Special Diet - Weight Watchers etc. more
"From our weekday newspaper The West Australian. Times are estimated. Please also note this paleo diet friendly."
- Serving Size: 1 (262.4 g)
- Calories 872.1
- Total Fat - 92.3 g
- Saturated Fat - 79.7 g
- Cholesterol - 0 mg
- Sodium - 7765.4 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 3.1 g
- Sugars - 0.1 g
- Protein - 3.2 g
- Calcium - 44.1 mg
- Iron - 4.2 mg
- Vitamin C - 14.3 mg
- Thiamin - 0 mg
Preheat oven to 180C (160C fan forced) and line a baking tray with baking paper.
To make the vinegar salt, place the vinegar and salt in a small bowl and mix to combine, then spread out on theprepared tray and bake for 12 to 15 minutes, or until crisp and dry.
When cool enough to handle, crumble into flakes and set aside until needed.
Heat oil or fat in a large saucepan over medium-high heat until the temperature reaches about 160C (to test drop a sweet potato slice into the hot oil, if it starts bubbling straight awayu, it is ready.)
Fry the sliced sweet potato in batches for 2 to 3 1/2 minutes or until just starting colour.
Keep a close eye on the sweet potato at all times, as the crisps can burn very quickly.
Remove with a slotted spoon and drain on paper towel and season with the vinegar salt and serve at once.
The crisps can be stored in an airtight container for up to 3 days.
TIPS - store the leftover vinegar salt in an airtight container in the pastry for up to three months. The leftover oil or fat can be reused as cooking oil for another recipes. Store oil in a airtight jar in the fridge for up to three weeks.
Tips & Variations
No special items needed.