Good grief – how did it get to be April already? The first was on me before I realized it (and I completely forgot about April Fool’s), but here it is the second with Chocolate Bunny Day staring us in the face. Now I just have to decide if I want to buy actual chocolate bunnies for The G Man and The Young One. Probably not for TYO – he spent his Spring break in Las Vegas with his sister, ate an entire pan of brownies and hurled all over the place. I think he’s had enough chocolate for awhile.
But not enough potato chips; we were watching the Cooking Channel this weekend and saw Giada De Laurentiis making sweet potato and beet chips – I was all like, “Oooooh!” and perked right up. Of course, Ms. De Laurentiis used an orange Beauregard yam and fried hers in vegetable oil; I used a Japanese sweet potato and fried mine in tallow we’d rendered from our latest side of beef. The Young One, who is not fond of sweet potatoes (I know, I know – don’t ask me where he gets it from, because I have no clue) got regular chips, made with an organic Russet potato; they were pretty darn good, too.
For the record, I did try the beets, which were less than inspirational – they just didn’t crisp up the way the potatoes did. I really love beets, though, and am intrigued with the idea of turning them into chips, so I’m going to give it another try later this week. While I’m at it, I think I’ll try it with some carrots and parsnips, too – veggie chips sound awfully good, don’t they?
I know one of the rules of Whole30 is that you don’t make “healthy” versions of “unhealthy” dishes, but surely they don’t mean these delicious, crisp chips. Surely.
|Sweet Potato Chips|
- 1 large Japanese sweet potato, washed, dried and very thinly sliced
- 4 cups tallow, lard or other cooking fat suitable for frying
- sea salt, to taste
- Melt the tallow in a heavy, 10″ skillet over high heat until it reaches 350 F.
- Fry the slices of sweet potatoes in batches until light brown and crisp, about 2 minutes. Carefully remove from the hot fat using a slotted spoon or large spatula and lay in a single layer on paper towels; sprinkle with the sea salt. Repeat until all the potato slices have been fried.
- Serve hot or at room temperature.
- Nutrition (per serving): 345 calories, 34.2g total fat, 37.2mg cholesterol, 23.8mg sodium, 146mg potassium, 8.7g carbohydrates, 1.3g fiber, 1.8g sugar, <1g protein