Fingerling or Sweet Potato Chips

I have never made potato chips before. I have made the French fried from Chef Keller’s Bouchon cookbook and they are really good.

This recipe is really simple. I chose to make sweet potato chips. Simply slice them super thin and fry them for 2.5-3 minutes and they are done.

The most difficult part of the recipe is trying to maintain the temperature of the frying oil. After putting the first batch in the temperature dropped to 50 degrees and took a long time to recover. I thought this would result in soggy chips. They still turned out crispy, but they took about 3 minutes longer to turn golden brown. The second batch I put the chips in about 15 degrees over the suggested temperature and this worked out perfectly and I was able to maintain the temperature keeping the heat source on medium.

The chips were delicious. Nice and crispy and crunchy with excellent taste. These went great with the marinated skirt steak.