Cajun Sweet Potato Chips (Print Version)
# Ingredients:
→ Sweet Potato Chips
01 -
2 medium-sized sweet potatoes, scrubbed clean
02 -
6 cups vegetable oil, for frying
03 -
Kosher salt, to taste
04 -
Freshly cracked black pepper, to taste
05 -
Cajun seasoning, to taste
→ Dill Yogurt Dipping Sauce
06 -
1/2 cup Greek yogurt
07 -
2 garlic cloves, pasted
08 -
3 tablespoons fresh dill
09 -
2 tablespoons fresh lemon juice
10 -
Kosher salt, to taste
11 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
In a small bowl, whisk together Greek yogurt, pasted garlic, fresh dill, and lemon juice. Season with salt and pepper. Let sit in the refrigerator for at least 30 minutes.
02 -
Set a mandolin to the thinnest setting. Slice sweet potatoes lengthwise to create longer chips. Use a cut glove while handling the mandolin.
03 -
Set up a frying station with a spider strainer, infrared thermometer, a large mixing bowl, and two paper towel-lined sheet trays.
04 -
Preheat a pot of vegetable oil over high heat until it reaches 350°F (175°C).
05 -
Fry sweet potato chips in small batches, tossing frequently with a spider strainer. Fry for 4–6 minutes or until the chips are curled, crispy, and slightly golden.
06 -
Remove cooked chips with the spider strainer and shake off excess oil for 3–5 shakes. Place chips onto a paper towel-lined tray before starting the next batch. Transfer cooked chips to a large bowl and toss with Cajun seasoning. Serve immediately.