Best way to fry sweet potato chips!

97
8
Joined May 1, 2019
Everyone at my place of work have been struggling on frying the sweet potato chips correctly they fry them at 300 for 8 mins after that they are soggy but formed then they throw them in the oven at 250 for 5 mins then finish them off in the walk in to cool off ?? I personally do not think that this is the right way to do it even though i have not tried to fix em on my own
 
2,060
567
Joined Oct 31, 2012
I don't understand. Are they frying them -then oven- then walk in all so they can re fry them during service? You're using the word "chips". Do you mean french fries or thin slices aka potato chips?
Either way, then that's a lot of unnecessary steps. Like Phaedrus said, blanch them (frying at 275), then fry at 350 and serve. No oven is needed.
Or if you mean potato chips, you could just fry them from raw until done. I don't understand the need for all the steps.
 
97
8
Joined May 1, 2019
I don't understand. Are they frying them -then oven- then walk in all so they can re fry them during service? You're using the word "chips". Do you mean french fries or thin slices aka potato chips?
Either way, then that's a lot of unnecessary steps. Like Phaedrus said, blanch them (frying at 275), then fry at 350 and serve. No oven is needed.
Or if you mean potato chips, you could just fry them from raw until done. I don't understand the need for all the steps.
Well they think the humidity makes them soggy after we fry them until done .
 
2,060
567
Joined Oct 31, 2012
The humidity could be a problem i guess but I would try slicing the potatoes thinner or if not, fry them longer. A bit of experimenting is in order but basically you slice, fry, season and serve.
I would also do a bit of science research on the composition of the sweet potato and a regular potato. In my experience a sweet potato french fry isn't exactly the same as a Russet french fry. A slim difference perhaps but different all the same. Maybe the extra sugars in the sweet potato make them fry differently or darken quicker so you think they are done when they could be fried a bit more.
In any case, I think this is one of those fun opportunities that cooking provides to experiment and learn something.
 
1,666
184
Joined Dec 23, 2004
Sweet pots do tend to burn/darken to a greater degree than a Russet. That's why blanching them is so important.
 

pete

Moderator
Staff member
4,509
996
Joined Oct 7, 2001
Your temp is too low. Fry at 350 for about 1-2 minutes.
Not for sweet potatoes. That's too high. They will darken too much before they are crispy. But I would up the temperature just a bit and stop putting them in the cooler.
 
3
1
Joined Aug 13, 2019
Best method I know is to blanch them first, then fry a second time.
Completely agree with you! Blanching first give such a soft inside! Makes the texture of the chips delicious.

My favourite method is to triple cook them. This takes a lot longer to cook but it's so worth it!

Method:


1. Slice the potatoes into 2cm thick chips. If the potato is too long cut them in half.
2. 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.
3. 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.
4. Preheat the oil in a deep fat fryer to 140 degrees C.
5. 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.
6. 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.


Hope this helps!!
 
4,673
900
Joined Aug 21, 2004
It is my understanding that they are chips not fries so in my experience they should crisp before darkening in the short amount of time required.
 
3
1
Joined Aug 13, 2019
It is my understanding that they are chips not fries so in my experience they should crisp before darkening in the short amount of time required.
That's correct! Apologies for my misunderstanding, I am from the UK where chips and fries are the same thing.
 
4,673
900
Joined Aug 21, 2004
That's correct! Apologies for my misunderstanding, I am from the UK where chips and fries are the same thing.
No need to apologize, plenty of confusion to go around. As soon as I posted I realized I probably should have said crisps or U.S. chips. My reply
It is my understanding that they are chips not fries so in my experience they should crisp before darkening in the short amount of time required.
was actually to this
Not for sweet potatoes. That's too high. They will darken too much before they are crispy.
LOL, now I am really confused! :~)
 

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