Who You Calling a TATER?
O.K. things are about to get serious! I am a big fan of the
potato or TATER as we call them back home. But TATER you better watch your
back, because something Sweet just took your place. There is nothing like the creamy goodness of a nice baked SWEET POTATO!
But WAIT there’s more; the baked sweet potato has a new best
friend and yes, HE’S FRIED!
Yes,
I said fry him and fry him quickly. Use the best oil you can find and after you
fry him, I need you to take him, as soon as he gets out the fryer and I need you
to lightly, remember lightly sprinkle Pink Himalayan Salt on him.
Not the white salt we all grew up eating aka (umbrella girl) which has it’s place in everyone’s pantry, not the grey salt which I
love, it must be PINK, yes guys Pink!
You fried them now I need you to taste them!
You’ll never call me a TATER again!
Pink Himalayan Sweet Potato Chips
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 2
Ingredients:
2 large sweet potatoes or 4 small
1 tbsp. apple cider vinegar
Cooking oil
Directions:
Rinse sweet potatoes then cut to desired thickness I prefer mine pretty thin about 1/2 inch in thickness. If you have a mandolin slicer it would make it much easier and safer to cut. After you cut them soak them in cold water for 15 minutes with apple cider vinegar. Heat oil to 350 degrees. Drain, rinse, then dry the sweet potatoes with paper towels. Fry for 15 minutes or until your desired texture is reached. Sprinkle lightly with pink Himalayan salt and enjoy!
Note: I had to make two batches of these, the first batch I ate before I remembered I might want to take a picture of the finished product!
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