Sweet potato chips

Sweet potato chips

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Sweet potatoes are considered a ‘superfood’. Generally foods with deep colours such as sweet potatoes, beetroots and dark leafy vegetables are high in cancer-fighting phytochemicals. These sweet potato chips, sprinkled with dukka, make for a lively accompaniment to some of the sandwiches in this book.

Ingredients

Quantity Ingredient
5 sweet potatoes
sunflower or vegetable oil, for deep-frying
sea salt, to sprinkle

For the dukka

Quantity Ingredient
50g sesame seeds
25g coriander seeds
20g cumin seeds
50g skinned peanuts
freshly ground black pepper
salt

Method

  1. To make the dukka, toast the seeds and peanuts separately by placing in a dry frying pan over a medium heat and stirring for a few minutes until they turn golden brown. Combine in a spice grinder with salt and pepper, to taste, and blend until the texture is coarse. Store in an airtight container.
  2. Slice the sweet potatoes thinly with a mandolin, then soak for an hour in iced water prior to frying. After an hour, drain the potato slices and dry them thoroughly on paper towels.
  3. Heat the oil in a deep fat fryer or a large deep pan.
  4. Fry the sweet potatoes in small batches in the hot oil until crisp, then drain on paper towels.
  5. Sprinkle with the sea salt and dukka before serving.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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