Sunday, October 12, 2014

Sweet Potato CHIPS with Seasoned Sea Salt (BACON SALT) - 52 Appetizers Recipes

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It is very easy to make your own sweet potato chips.  Just heat up a skillet full of oil, slice the taters and viola.  But there are a couple of tips to make them even better.

First is seasoned salt.

Just yesterday I made a batch of BACON SALT!  In order for the salt to stick to the chips, be sure to be quick.  You need to season the chips while they are still wet, fresh from the oil.

I also use an Oil Mister (one of those bullet shaped spray bottles).  BUT instead of oil I fill it with vinegar.  Once the chips have been seasoned I spritz on a bit of vinegar for an extra layer of flavor.

As to the seasoned salt, for this batch I used the fresh made bacon salt.  In the past I have used Rosemary Herb Salt and even some very spicy Sriracha HOT Sauce seasoned Salt.  Let your seasoning freak fly!


OK... Here's what I did...

Sweet Potato Fries with Seasoned Sea Salt (BACON SALT)

  • FOR THE BACON SALT - 6 Slices Thick Cut Bacon
  • 1 Cup Coarse Sea Salt
  • Big Pinch Fresh Ground Pepper
  • FOR THE CHIPS - 6 Medium Sweet Potatoes, washed and trimmed
  • Enough Vegetable Oil to cover 1 Inch of a Heavy Bottomed Frying Pan
  • 1/2 Cup Vinegar in a Spritzer Bottle
Cooking Directions
  1. FIRST MAKE THE SEASONED SEA SALT... For Bacon Salt, Cook the bacon (best method is to bake) EXTRA CRISPY. Add the Bacon and Salt with a bit of fresh ground pepper to a food processor and process until well mixed.
  2. FOR THE SWEET POTATO CHIPS... In a LARGE Skillet, heat the oil to 450 degrees.
  3. Using a sharp knife or preferably a mandolin, slice the sweet potatoes into wafer thin slices. Drop each slice individually into the hot oil. Work in batches, do not over crowd the oil.
  4. Fry for about 3 minutes, stirring occasionally and flipping.
  5. Remove from oil, draining on a paper towel. Immediately sprinkle the seasoned salt on the potatoes and then immediately after spritz with the vinegar.
  6. Put in a bowl, cover with a paper towel and serve within a few hours.... AND ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!


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