National Chip Week – The Sweeter Way

Triple-cooked sweet potato chips

17 – 23 February brings National Chip Week - a whole week of having an excuse to enjoy chips and try out different recipes.

Triple-cooked chips made with delicious sweet potatoes are the perfect alternative recipe to sink teeth into this year. Celebrity chef and sweet potato lover Felice Tocchini has created the recipe as a different venture for chip-lovers from the ordinary potato, creating a dark golden sweet chip with a fluffy centre and crunchy skin.

Sweet Potato Triple Cooked Chips make a delicious side and are a great way to impress friends and family with – and with sweet potatoes being full of anti-oxidants and lower in calories than regular potatoes - they’re the perfect guilt-free treat (sort of).

The Love Sweet Potatoes campaign is designed to tell consumers about sweet potatoes and of all the different ways they can be used in everyday meals. The North Carolina US farming family at Scott Farms is behind the campaign and has been growing sweet potatoes for over four generations. They are now the largest importer of sweet potatoes into the UK.

For more information please visit http://www.lovesweetpotatoes.com/scott-farms.aspx.

Triple-Cooked Sweet Potato Chips

Serves 2

Ingredients

2 large sweet potatoes peeled

Vegetable oil to fry

Salt

Method

Slice the potatoes into 2cm thick chips. If the potato is too long cut them in half.

Drop the chips into salted boiling water and reduce the heat to simmer. Boil until cooked.

The potatoes are cooked when a knife point slides in easily. Remove from the heat and drain.

Place the chips in a single layer on a tray lined with kitchen paper or a clean cloth, this will help to absorb the moisture, and leave to cool down before playing the potato in the fridge to dry out – this is best done over night. You can speed up the process by placing them in the freezer for half an hour or so.

Heat a fryer fillied with vegetable oil to 140°C, drop in the chips and fry until they have a dry appearance – this will take about 8 – 10 minutes

Drain the oil well and return to a tray, again lined with kitchen paper or a clean cloth. Leave to cool down and place back in the fridge for a couple of hours or cheat and use the freezer.

When ready to serve, bring the fryer back to 180°C, drop in the chips and cook until crisp – this will take about 7 – 8 minutes. Be careful not to overcook them as they will go very dark.

Drain again and sprinkle with a little salt before serving.

© Felice Tocchini 2013

Note: Felice owns two award-winning restaurants in Worcestershire, works at the “Novelli Academy” alongside Jean Christophe Novelli, and has appeared on a number of TV programmes such as The One Show.