About this recipe:The 16th to the 22nd February brings National Chip Week, a whole week of having an excuse to enjoy chips and try out different recipes. Triple-cooked chips made with delicious sweet potatoes are the perfect alternative recipe to sink your teeth into this year. Celebrity chef and sweet potato lover Felice Tocchini has created the recipe as a different venture for chip-lovers from the ordinary potato, creating a dark golden sweet chip with a fluffy centre and crunchy skin. Sweet potato triple cooked chips make a delicious side and are a great way to impress friends and family with, and with sweet potatoes being full of anti-oxidants and lower in calories than regular potatoes, they’re the perfect guilt-free treat (sort of).
Slice the potatoes into 2cm thick chips. If the potato is too long cut them in half.
Bring a saucepan of lightly salted water to the boil over a high heat. Place the chips in and reduce the heat to simmer. Cook until tender and a knife point slides in easily. Remove from the pan and drain in a single layer on a tray lined with kitchen paper or a clean cloth, this will help to absorb the moisture.
Leave to cool down before placing the potato in the fridge to dry out, this is best done overnight. You can speed up the process by placing them in the freezer for half an hour or so.
Preheat the oil in a deep fat fryer to 140 degrees C.
Place the chips into the fryer and cook until they have a dry appearance, this will take about 8 to 10 minutes. Remove from the oil and drain well on kitchen paper. Leave to cool down and place back in the fridge for a couple of hours or cheat and use the freezer.
When ready to serve, bring the fryer back to 180 degrees C. Place the chips back in and cook until crisp, this will take about 7 to 8 minutes. Be careful not to overcook them as they will go very dark. Remove from the fryer, drain again on kitchen paper and sprinkle with a little salt before serving.