Sweet Potato Chips Dusted with Chimayo Red Chile
Saturday, 28 November 2009
This recipe, along with other sizzling holiday snacks, can be found in the article
At a glance
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
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.
This snack is a hot twist on party chips. I have had great success in substituting sweet potatoes for potatoes in many recipes.