Best way to fry sweet potato chips!

Discussion in 'Professional Chefs' started by ShelteredBugg1, Aug 11, 2019.

  1. ShelteredBugg1

    ShelteredBugg1

    Messages:
    17
    Likes Received:
    0
    Exp:
    3 years
    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. phaedrus

    phaedrus

    Messages:
    1,609
    Likes Received:
    158
    Exp:
    Professional Chef
    Best method I know is to blanch them first, then fry a second time.
     
    traceyphillips and linecookliz like this.
  3. chefwriter

    chefwriter

    Messages:
    1,972
    Likes Received:
    495
    Exp:
    Professional Cook
    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.
     
    ShelteredBugg1 likes this.
  4. ShelteredBugg1

    ShelteredBugg1

    Messages:
    17
    Likes Received:
    0
    Exp:
    3 years
    We do not re fry we make potato chips from them sliced horizontally on a deli slicer.
     
  5. someday

    someday

    Messages:
    1,730
    Likes Received:
    475
    Exp:
    Professional Chef
    Try lower your temp and maybe frying in smaller batches.
     
  6. ShelteredBugg1

    ShelteredBugg1

    Messages:
    17
    Likes Received:
    0
    Exp:
    3 years
    Well they think the humidity makes them soggy after we fry them until done .
     
  7. chefwriter

    chefwriter

    Messages:
    1,972
    Likes Received:
    495
    Exp:
    Professional Cook
    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.
     
    phaedrus likes this.
  8. phaedrus

    phaedrus

    Messages:
    1,609
    Likes Received:
    158
    Exp:
    Professional Chef
    Sweet pots do tend to burn/darken to a greater degree than a Russet. That's why blanching them is so important.
     
  9. ShelteredBugg1

    ShelteredBugg1

    Messages:
    17
    Likes Received:
    0
    Exp:
    3 years
    Thank you guys so much i appreciate all the help, you guys are a great group to be around.
     
  10. ShelteredBugg1

    ShelteredBugg1

    Messages:
    17
    Likes Received:
    0
    Exp:
    3 years
    I meant to say crisps not chips sorry im american
     
  11. cheflayne

    cheflayne

    Messages:
    4,408
    Likes Received:
    695
    Exp:
    Professional Chef
    Your temp is too low. Fry at 350 for about 1-2 minutes.
     
  12. pete

    pete Moderator Staff Member

    Messages:
    4,455
    Likes Received:
    976
    Exp:
    Professional Chef
    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.
     
    phaedrus likes this.
  13. traceyphillips

    traceyphillips

    Messages:
    2
    Likes Received:
    0
    Exp:
    6
    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!!
     
  14. cheflayne

    cheflayne

    Messages:
    4,408
    Likes Received:
    695
    Exp:
    Professional Chef
    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.
     
    traceyphillips likes this.
  15. traceyphillips

    traceyphillips

    Messages:
    2
    Likes Received:
    0
    Exp:
    6
    That's correct! Apologies for my misunderstanding, I am from the UK where chips and fries are the same thing.
     
  16. cheflayne

    cheflayne

    Messages:
    4,408
    Likes Received:
    695
    Exp:
    Professional Chef
    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
    was actually to this
    LOL, now I am really confused! :~)
     
  17. cheflayne

    cheflayne

    Messages:
    4,408
    Likes Received:
    695
    Exp:
    Professional Chef
    In order to help other people who might be in the same boat, here is a link to an article by Michael Ruhlman on sweet potato chips (AKA crisps) that I just found http://ruhlman.com/2010/11/sweet-potato-chips/
     
    ShelteredBugg1 likes this.