Stu: Who doesn’t like sweet potatoes? I’m a huge fan as they are high in minerals, vitamins and antioxidants and my favourite clean-burning starch. So when our good mates at Primal-Life in NZ shared their Kumara (Maori name for sweet potato) chips recipe with us, I just had to pass it on.
This process takes about 15 mins to prep and will give you a healthy chip alternative without the crazy chemicals and damaging oils. Enjoy…
- 4 sweet potatoes (the longer ones are easier to work with)
- About 2 cups animal fat or coconut oil
- Sea salt
- Peel the sweet potatoes using a potato peeler or mandolin slicer, very thinly slice onto a paper towel (helps to absorb the moisture)
- Pat dry with another paper towel
- Heat fat on medium/high in a pot (I usually make the fat about 4cm deep)
- Cook chips in batches until crispy and golden (watch them carefully because once cooked they burn easily)
- Remove from pot and place onto a baking tray lined with paper towels (this will help absorb any excess fat)
- Sprinkle with salt.
- Either eat fresh or put the tray they are on into the oven for 30 mins on 150c – this will dry them out a bit more and help them to stay crispy.