Sweet Potato Chips with Cayenne

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Sweet Potato Chips with Cayenne

 

2 large sweet potatoes, 2 to 3

3/4 cup white flour

1/2 teaspoon salt

3/4 teaspoon cayenne pepper

1 cup soy milk

2 cups peanut oil for frying

1/4 cup chopped cilantro

 

Cut pumpkin or sweet potatoes into 1/8-inch slices, if using pumpkin, cut slices

into 1 by 1/2-inch rectangles.

In a bowl, combine flour, salt, and 1/4 teaspoon of the cayenne.

Pour soy milk into a large bowl and dip in pumpkin or sweet potato slices, one

by one. Coat each slice with seasoned flour and shake off excess.

Heat oil to 375 degrees. In 2 separate batches, fry pumpkin slices or sweet

potato until crisp, gently stirring chips so that all slices cook evenly, 3 to 5

minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with

remaining cayenne.

Put cilantro leaves into a large strainer and lower into oil for about 5

seconds. Drain on paper towels, sprinkle fried cilantro leaves over pumpkin or

sweet potato chips, and serve immediately.

Makes 4 servings.

 

 

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