sweet potato chips

I would guess two things, or a combination of them. Yeah, they were probably too thick. Sweet potatoes contain both a lot of moisture and a lot of sugar. Concievably, the bubbles where formed by steam lifting carmelized sugar.

I would guess, too, that your "chips" were not very chip like in the end, but had soft centers, more like a baked sweet potato.

 

Try slicing with a Mandolin(real thin) spray with a dash of Pam.

 

I would soak the raw chips in iced water for a bit before patting them dry.

 

A quick way for a garnish is to peel long strips & deep-fry...submerge and 'stir', lift before you have your desired colour as they'll keep darkening as they drain...use a julienne peeler and you have straw potatoes.

5mm rounds done slowly in duckfat (Sarladaise) will crisp up on the reheat...like double dunking fries for extra crispy...with a thinner round, might work with your original method.

 

Did you drizzle any olive oil on them?

 

I believe you're thinking of "pommes soufflées" a.k.a. "pommes de terre soufflées":

 

I was afraid you'd ask. /img/vbsmilies/smilies/lol.gif

The truth is I'm not sure why, but it does make them crispier, even if you fry them much later. Maybe some kind of reaction with the starch? Anyway if you have time next time, maybe try soaking one batch in ice water, see if you notice the difference?
 

 

Potato Souffle . Cut thin then cooked, then chilled then cooked again in hot fat served right away

 

Did you say salt?? salt will tend to make soggy, as it draws moisture in particular before cooking.

 

Man I love Pomme Souffle. Trying to get them right is always a challenge. Eating the rejects of course is half the fun........

 

Talk about healthy....!  Baked sweet potato chips.  Love this.   I wonder how thin you could get them with a vegetable peeler?  Haven't tried the ice water bath, but sounds like a good idea.  Thanks for the post - I'm going to try this, too!  Ruth

 

I adore sweet potatoes and will try this /img/vbsmilies/smilies//smile.gif mmm mmm

this is the best board ever! /img/vbsmilies/smilies//smile.gif

great ideas /img/vbsmilies/smilies//smile.gif

 

is because I'm working at eating healthier.

Talk about healthy....! 

Can somebody please explain to me exactly what eating healthy means? I get more and more confused everyday.

For instance, as compared to white potatoes, it's true that sweets are lower in calories. But on almost every other important measurement, white potatoes come in better. They are significantly higher in protein, almost a wash so far as fat content, have more than twice the dietary fiber, have slightly more calcium, and are either equal or significantly higher in important vitamins. While it's true that white potatoes are twice as high in carbohydrates, a significantly lower proportion of them are from sugars.

Here's the breakout. In each case the figures are based on 100 grams, cooked in their shells, without salt. The first figure is for sweet potatoes, the second for white ones. In terms of serving size, 100 grams is approximately 1/2 cup:

Kcal:  86, 198

Protein: 1.57 g, 4.29 g

Fat:  .05 g, .10 g

Carbs: 20.12 g, 46.06 g

Dietary fiber: 3.0 g, 7.9 g

Sugars: 4.18 g, 1.4 g

Calcium: 30 mg, 34 mg

Vit C: 2.4 mg, 13.5 mg

 

KYH, figures don't lie! It is OBVIOUS! Sweet potatoes have only 43% of the calories of white potatoes /img/vbsmilies/smilies/laser.gifBINGO! /img/vbsmilies/smilies/crazy.gif

 

So, Pete, are you saying that the only thing that counts in "healthy" is the calorie count; and the rest of nutrition can be tossed out the window?