sweet potato chips

I would guess two things, or a combination of them. Yeah, they were probably too thick. Sweet potatoes contain both a lot of moisture and a lot of sugar. Concievably, the bubbles where formed by steam lifting carmelized sugar.

I would guess, too, that your "chips" were not very chip like in the end, but had soft centers, more like a baked sweet potato.

Try slicing with a Mandolin(real thin) spray with a dash of Pam.

I would soak the raw chips in iced water for a bit before patting them dry.

A quick way for a garnish is to peel long strips & deep-fry...submerge and 'stir', lift before you have your desired colour as they'll keep darkening as they drain...use a julienne peeler and you have straw potatoes.

5mm rounds done slowly in duckfat (Sarladaise) will crisp up on the reheat...like double dunking fries for extra crispy...with a thinner round, might work with your original method.

There's an actual dish where you want the potato slices to puff into big bubbles. Can't think of the name though.

Did you drizzle any olive oil on them?

Quote:

Originally Posted by phatch 

There's an actual dish where you want the potato slices to puff into big bubbles. Can't think of the name though.

I believe you're thinking of "pommes soufflées" a.k.a. "pommes de terre soufflées":

Quote:

Originally Posted by Gummy-Bear 

French Fries, nice to see you again. Why would you soak them in ice water? Am I missing something there?

I was afraid you'd ask.

The truth is I'm not sure why, but it does make them crispier, even if you fry them much later. Maybe some kind of reaction with the starch? Anyway if you have time next time, maybe try soaking one batch in ice water, see if you notice the difference?
 

Potato Souffle . Cut thin then cooked, then chilled then cooked again in hot fat served right away

Did you say salt?? salt will tend to make soggy, as it draws moisture in particular before cooking.

Quote:

Originally Posted by French Fries 

I believe you're thinking of "pommes soufflées" a.k.a. "pommes de terre soufflées":

 

Man I love Pomme Souffle. Trying to get them right is always a challenge. Eating the rejects of course is half the fun........

Talk about healthy....!  Baked sweet potato chips.  Love this.   I wonder how thin you could get them with a vegetable peeler?  Haven't tried the ice water bath, but sounds like a good idea.  Thanks for the post - I'm going to try this, too!  Ruth

I adore sweet potatoes and will try this mmm mmm

this is the best board ever!

great ideas

is because I'm working at eating healthier.

Talk about healthy....! 

Can somebody please explain to me exactly what eating healthy means? I get more and more confused everyday.

For instance, as compared to white potatoes, it's true that sweets are lower in calories. But on almost every other important measurement, white potatoes come in better. They are significantly higher in protein, almost a wash so far as fat content, have more than twice the dietary fiber, have slightly more calcium, and are either equal or significantly higher in important vitamins. While it's true that white potatoes are twice as high in carbohydrates, a significantly lower proportion of them are from sugars.

Here's the breakout. In each case the figures are based on 100 grams, cooked in their shells, without salt. The first figure is for sweet potatoes, the second for white ones. In terms of serving size, 100 grams is approximately 1/2 cup:

Kcal:  86, 198

Protein: 1.57 g, 4.29 g

Fat:  .05 g, .10 g

Carbs: 20.12 g, 46.06 g

Dietary fiber: 3.0 g, 7.9 g

Sugars: 4.18 g, 1.4 g

Calcium: 30 mg, 34 mg

Vit C: 2.4 mg, 13.5 mg

KYH, figures don't lie! It is OBVIOUS! Sweet potatoes have only 43% of the calories of white potatoes BINGO!

So, Pete, are you saying that the only thing that counts in "healthy" is the calorie count; and the rest of nutrition can be tossed out the window?

Quote:

Originally Posted by KYHeirloomer 

So, Pete, are you saying that the only thing that counts in "healthy" is the calorie count; and the rest of nutrition can be tossed out the window?

Why of course, why else would that be the most important fact to list on menu boards and menus?

I mean, nobody needs all those "nutrients" anyway, we just "take a pill" or "sprinkle some powder" on our food, besides, we can drink some "vitamin water" as well

TFIC!

I'm not trying to make the case for one over the other, Gummy Bear. In fact, we love sweet potatoes, and eat a lot of them in this household. But not because we think they are more healthy. Other than worrying about my diabetic darling, I legitimately don't understand what people mean by healthy eating, and potatoes just highlight the problem.

I, obviously, didn't list all the nutritional values. To do so I'd still be typing the list. So I chose representive ones that I thought most people relate to.

For the record, sweets are considerably higher in Vitamin A, coming in at 961 mcg, versus only 1 for white potatoes. I have no idea what mcg is, but it's the relationship that counts.

Potassium, however, is one of those that white potatoes have more of: 475mg for sweets vs 573mg  for whites. Is 100 milligrams in a hundred gram serving significant? Depondent sayeth not.

So, OK. FWIW, I checked with my chemistry teacher friend, and an mcg is a microgram. I'd kind of figured out that much, but still didn't know what it mean. A microgram is one millionth of a gram, or a thousand milligrams.

Anyone interested in that should make a note, cuz by tomorrow I won't remember it anymore.