Comments on: Kamote Chips

By: rochel

rochel — Sat, 16 Mar 2013 09:51:52 +0000

good day! i would like to ask the recipe for the camote chips. thank you.

By: Mike

Mike — Sat, 05 May 2012 19:16:10 +0000

I used to dislike kamote as a kid. I’d always take the banana cue over the kamote cue. But, I’ve discovered its virtues here in the States of all places, rather than the Philippines. I’ve routinely replaced potatoes with kamote in such quintissential Pinoy comfort foods as menudo, afritada, bulalo, etc, and I found it to be a great substitute with a sweetish twist to the dishes. And gram per gram, it’s considered the best of all veggies in terms of vitamins, minerals, fiber, antioxidants, and others according to Men’s Journal, who would’ve known. For those involved in trying to combat malnutrition, look into this very inexpensive commodity rather than going fancy

By: Kasseopeia

Kasseopeia — Sat, 05 May 2012 18:09:52 +0000

Kamote is one of the things I do not eat knowingly, but purple or orange kamote chips fried to a crisp and salted to perfection MAY be something I will put in my mouth. Uyab will need to get me a bain-whatever (what do you call that again, that Japanese mandoline?) soon, since she loves kamote.

PITS – Durian chips! I love these, but usually buy my stash at MBK during trips. Never thought they use unripe ones. The things I learn everyday!

One of the things my mom used to make when we were kids: a corned beef “terrine”. It’s alternating layers of corned beef (sauteed in a but of oil), shoe-string style kamote and/or potatoes, and sauteed white onions. Needless to say, I don’t get the shoe-string layer when I see kamote peels in the garbage can =P

By: Meg

Meg — Fri, 04 May 2012 20:21:15 +0000

Trader Joe’s sells multicolored potatoe chips in big bags, it also included some taro and cassava chips.

By: Marketman

Marketman — Wed, 02 May 2012 04:06:32 +0000

Eileen C, yes, I have done that with a mandoline as well… :)

By: Eileen C

Eileen C — Wed, 02 May 2012 00:38:43 +0000

MM… shoe- string cut style also works, especially with
big camotes, piled high like a teepee spinkled with a little salt
Or a mix of sugar and a hint of cinnamon powder…

By: Connie C

Connie C — Tue, 01 May 2012 21:41:17 +0000

For sweet potato lovers, a savory version…and no deep frying:

https://www.justasdelish.com/roasted-sweet-potato-stacks/?utm_source=scribol.com&utm_medium=referral&utm_campaign=scribol.com

By: Footloose

Footloose — Tue, 01 May 2012 12:59:27 +0000

@Marketman, completely blanked out on that post and it was even my favourite version. Must have been the caipirinhas. I tell you, alcohol takes its toll.

By: David B

David B — Tue, 01 May 2012 06:19:09 +0000

timely post–i have some camote hanging around the house.

i remember back in the day when we would cut up camote, fry these, and sprinkle them with sugar. ;-)

By: PITS, MANILA

PITS, MANILA — Tue, 01 May 2012 00:07:40 +0000

Thanks, MM! I always thought they needed to be dehydrated first before frying. Your preparation is similar to making durian chips. Young durian slices, deep-fried … Some are baked after frying. A warning re the ‘windy’ effect is always appreciated, it gives one time to run for cover … hahaha!