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Sweet Potato Chips Dusted with Chimayo Red Chile

Saturday, 28 November 2009

Description

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

Ingredients

At a glance

Cuisine

New Mexican

Mexican

Ingredient

Vegetable

Cooking Method

Fry

Heat Level

Chile

Chile Powder

Meal/Course

Appetizer/Hors d'oeuvre

Serves

4 to 6

2 large sweet potatoes, peeled and cut into 1/8-inch wafers

Vegetable oil for deep frying

1 tablespoon New Mexican hot red chile powder

Methods/steps

Heat the vegetable oil to 350 degrees in a deep skillet. Separate the potatoes into 6 portions. Fry each batch, turning once, for 1 minute or until they are golden. With a slotted spoon, transfer the chips to a paper towel to drain and cool. Continue until all potato chips are fried and cooled.

Place the red chile powder in a medium sized plastic bag. Again working in batches, place the chips in the bag and close. Shake the bag gently to dust the chips with the powder. After each batch is dusted, transfer to a napkin-lined basket and serve.

Additional Tips

This snack is a hot twist on party chips. I have had great success in substituting sweet potatoes for potatoes in many recipes.

Reviews

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