If you can't remember what snack food has the tag line, "betcha can't eat just one", you can probably stop reading now. These are the most delectable, addicting, snack foods on the whole earth. They are time consuming, but not hard to do, and they will impress your sundowner crowd to no end. Just don't come back to me complaining about the few extra pounds you're carrying! Here are the ingredients, simple as they can be. If you're worried about using a lot of oil for frying, I keep mine in a jar and reuse it over and over again. Just filter it through a coffee filter when it's still a bit warm and then refrigerate it to keep it fresh. You can get at least 4-6 uses out of it before you have to throw it out. Use a smaller pan if you want to use less oil, and do more batches. If you use a low-smoking oil like peanut oil then you won't smoke up the inside of the boat.
Ingredients:
3-4 medium sweet potatoes, not peeled
cinnamon sugar for a sweet snack or
Sweet and smokey spice mix for savory
Enough peanut oil to fry in a 10" skillet, 3-5 cups.
Directions:
Wash the sweet potatoes well, scrubbing with a brush. Slice them thinly. You can use a mandolin if you have one, but I just use my potato peeler which is a very good, sharp one. A good, sharp knife will do the trick as well if you're patient.
Heat your oil to 350°. As I've mentioned before, I use a Harbor Freight infrared thermometer to check oil temp as well as most other temps in my galley like bread liquids and pizza pan temp. You may have to adjust your oil temp as you work your batches as different oils and different pans and different stoves react, well, differently.
Lower enough chips into the oil with a slotted spoon to cover the surface in a single layer. Cook them until they begin to brown but be careful because once they start to brown, they go from golden to burnt in seconds. Remove them to a cookie sheet lined with paper towels and season them before they cool. Serve immediately. These do not keep well, and will begin to soften within hours due to the high humidity environment of a boat, so enjoy them right away.
Ingredients:
3-4 medium sweet potatoes, not peeled
cinnamon sugar for a sweet snack or
Sweet and smokey spice mix for savory
Enough peanut oil to fry in a 10" skillet, 3-5 cups.
Directions:
Heat your oil to 350°. As I've mentioned before, I use a Harbor Freight infrared thermometer to check oil temp as well as most other temps in my galley like bread liquids and pizza pan temp. You may have to adjust your oil temp as you work your batches as different oils and different pans and different stoves react, well, differently.
Lower enough chips into the oil with a slotted spoon to cover the surface in a single layer. Cook them until they begin to brown but be careful because once they start to brown, they go from golden to burnt in seconds. Remove them to a cookie sheet lined with paper towels and season them before they cool. Serve immediately. These do not keep well, and will begin to soften within hours due to the high humidity environment of a boat, so enjoy them right away.
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