Someone was recently extolling the virtues of eating kamote (sweet potato) as a “health food” what with its low glycemic index and possible “windy” side effects notwithstanding… So today I decided to make some kamote chips rather than potato chips and turned out really, really nice. Of course you couldn’t call these “healthy” after a deep fry in a lard/vegetable oil, but they are probably better than most packaged snacks for sale in the grocery…
All you need is mandoline or slicer that can make lots and lots of nearly paper thin slices of kamote in a few minutes. Heat up some vegetable oil or a mixture of vegetable oil and lard in wok or frying pan, and cook the kamote in small batches until just lightly colored and crisp. Drain on paper towels or manila paper and toss with some fine sea salt. That’s it.
Yes, that’s all there is to it. And they are totally addictive. You could easily eat a small bowl full by yourself, but that would only translate to one medium sized whole kamote!
I’m sure there is an ideal frying temperature for these type of chips, but we didn’t bother to measure it with a thermometer, just did it by look and feel.
It’s very humid these days so I wonder if these chips will last more than a couple of days or so before they get soggy. Maybe one has to double fry them to make them really crisp and long-lasting. But I think we will have trouble setting some aside to test if they stay crisp, because everyone in the house is munching on them right now… :)
P.S. We just made another batch of kamote chips, but tried drying the thin slices in the hot sun for an hour first before frying… the results? Disgusting. Don’t try before frying… I think the natural moisture is good and reacts well with the hot fat to yield better results… :)