Well, here’s the new Korean craze: Honey Butter Potato Chips - adapted for Paleo - and sure to be the next big sensation in your cooking repertoire!
My Paleo Marin Rating: 4 Persimmons
1 large sweet potato, peeled and thinly sliced (about 1/16") with a mandolin or sharp knife
2- 3 cups grapeseed oil
3 Tablespoons butter
2 Tablespoons honey
Fine sea salt and red pepper flakes to taste
1. Cover a baking sheet with 2 layers of paper towels.
2. In a cast iron pot, heat 2 - 3 inches of oil just until it starts to smoke. Add one layer of sweet potatoes, and fry until they start to curl at the edges (about 2 minutes). Turn them over, and fry on the other side until they have brown spots (about another 2 minutes). Give one more flip to make sure both sides get as crisp as possible.
3. Move the chips with tongs to the paper towels (shaking the excess oil off in the pot). Add another layer of chips to the oil. Repeat Step 1 until all the chips are cooked. Add more oil if the level drops too low. The thinner the slice and the hotter the oil results in the crispest chips.
4. In a large frying pan, heat the butter and honey to a low simmer. Add the chips, one layer at a time, and toss them with tongs to coat with the mixture. Put them in a bowl, add salt (about 1/2 teaspoon) and red pepper flakes (about 1/4 teaspoon), and toss. Place them with tongs on clean paper towels. Adjust for salt and pepper flakes to taste.
Serve 'em up!
#paleo #snacks #chips #sweet-potato #gangnamstyle #psy #korean #vegetarian
Recipe adapted from Chef Tory Miller in Food & Wine Magazine.
*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.