Sweet and savory chips full of fall flavor for football.
Ingredients
2-3 sweet potatoes, preferably long and thin ones for even slicing, scrubbed clean
roughly 2-3 tablespoons maple sugar
roughly 1-2 tablespoons dried sage, preferably as fresh as possible (spring for the good dried sage!)
2 stalks of fresh sage, rinsed and patted dry (optional)
1-2 teaspoons of cracked sea salt
oil for frying, 3-4 cups depending on size of pan
Instructions
Slice the sweet potatoes as thin as possible (a mandolin works great), about 1-2 mm thick.
Pour the oil into the pan until it's about 1-inch deep and start to heat to 350-375º.
Fry the fresh sage and drain on paper towels.
Crush the fried sage in a small bowl and set up your draining and seasoning station, as the next steps happen quickly.
Working in small batches, fry the sweet potato slices. Stir with your strainer as they cook.
Once they stop sizzling and releasing steam, they're done. Should take 3-4 minutes a batch.
Drain on paper towels and sprinkle with a couple of pinches each of fried sage, dried sage, maple sugar and salt. Toss and season just a bit more on the reverse side of the chips.
Repeat until all the chips have been fried.
Give the chips one final toss and check seasoning.
Serve.
Notes
Have paper towels or kitchen towels on hand for draining.
Do not mix the sage and the maple sugar together beforehand or you will end up with a gummy mess, as the maple sugar will absorb the moisture from the sage.
Recipe by sarah sprague at https://sarahsprague.com/2011/10/14/maple-sage-sweet-potato-chips-football-foodie-and-some-lockout-sympathy-for-nba-fans/