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Sweet potatoes Chips/fries

post #1 of 9
Thread Starter 
So Im looking to do something more enticing and flavorful for my menu. From my previous post I am putting fish tacos on the back burner.
I have experimented slightly with sweet potato chips and fries. The fries come out soft, and the chips not crunchy enough.
I would like to lean towards the chips that way they are cooked and no cook time is needed on the line.
Any tips?
I have been slicing on a slicer, then frying them and putting on a sheet pan to crisp.
Is there an easier way to do this so they will come out everytime?
Andy
post #2 of 9
Not exactly what ur looking for, but a great way to serve sweet potatoes en masse.

1/2 cook them in microwave them. then peel. ( choose big ones) slice thickly. they can sit for a long time in the fridge

When needed, salt and pepper and fry in medium heat in a mix of veg oil and butter
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #3 of 9
What we do is slice the sweet potato thinly, the pour hot boiling water over then and let it sit for 30 seconds. We then shock them. Shake off excess water, and fry over low temperature. Works everytime for us!

Hope that helped out.

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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post #4 of 9

Previous discussion, may help

You may like to look up this thread in Cheftalk re the same question:

http://www.cheftalk.com/forums/food-...t+potato+chips

Good Luck!

DC
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #5 of 9
Simplot and Oreida and Mccann blanch their sweet taters first(either live steam or boiling water ) same as regular potatoes then drain and air dry ,then fry. I steam mine same as them then fry. No problems :D
CHEFED
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CHEFED
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post #6 of 9
I had these "chip fries" on Sunday at a restaurant, what they did was make THICK chips.....and then they actually lightly tempura battered them....VERY lightly.

they were sweet potato chips.....a little crispy on the outside, and nice on the inside...

I loved em'

it was at a diner....well kinda, its a american chinese food/diner food diner! (general tso's, sushi, or...pancakes!)
post #7 of 9
Thread Starter 
Jason,
What temp do you fry them on?
the method you do works for large batches?
Thanks,
Andy
post #8 of 9
We fry them as low as the fryer will go, and that is 240 F. Indeed, it will work for large batches. We make around 4 grey busbins a night.

Hope that helps out.

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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post #9 of 9
When you asked about how to do this quicker, I've seen a booth a our local art festival make Sweet Potato Chips and they way they do it is to put them on a power drill and spin them through a one sided slice. The potato is put on a post in the drill with 2 small prongs on the business end of the drill to keep the potato from spinning.

Picture this as a horizontal drill press with a cutting wheel on the bottom. They can knock out batches of chips so fast it'll make your head spin (and the potato). They deep fry them; salt them and serve. Not really crisp as they don't get the time to get all the oil off them but they are good.

The drill press idea may get your slicing down. I love the idea personally and the chips are spiraled (which do break apart in the frying/handling process).
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