If you’ve never had sweet potato chips you are in for a treat. While the idea of making them with tempura batter may seem daunting, don’t worry it’s simpler than you suspect.
The bulk of your time comes during deep frying the potatoes, draining the oil, and dusting with mango-honey powder. Check the barbecue section of your supermarket for a blend like this. Or you could opt for a barbecue powder you like. You just want a light dusting, so look for a blend with a suitable shaking side.
It is difficult to make these without a slicer, like a mandolin, so you get thin, even-sized slices for your chips. Additionally, keep all your tempura batter ingredients cold until you’re ready to use them. If you find your batter isn’t sticking well, try tossing the remaining raw chips in a little corn starch, then dipping them in the batter.
Mango Tempura Sweet Potato Chips
Ingredients
- Frying oil
- 2 sweet potatoes, sliced ⅛” thick
- Mango-honey or barbecue powder
- ¾ cup flour
- 1 large egg
- 1 cup beer (or carbonated water)
Instructions
- Begin warming the frying oil to 350 degrees.
- Beat the egg in a bowl until it becomes frothy.
- Add flour slowly, followed by beer to keep things well mixed. It is ok if the batter is a little lumpy.
- Make sure your sweet potato slices are dry by patting them with a paper towel.
- When you dip each slice, let excess batter drip into the bowl.
- You can do more than one chip at a time so long as they’re not crowded in the oil.
- Once the chip is golden brown on both sides, lift it out with a slotted spoon transferring it to a large bowl with paper towels at the bottom.
- Sprinkle the chips with your chosen spices.
- Repeat with the next set of chips. While they deep fry, remove the paper towel from under the first batch and lay it on top. If the towel is saturated with oil, replace it.
- Again dust the chips right after they come out of the pan.
- Serve like chips. Offer a dipping sauce like that for dim sum (vinegar, soy, brown sugar, onion, garlic, sesame, and red pepper flakes).