One of the foods you will definately find when going to Japanese festivals are the sweet potato chips. After trying (quite a lot) them at different festivals I finally picked up a sweet potato and tried to make them at home.
Before the recipe I’d like to point out that I used Japanese sweet potatoes which are red/purple-ish on the outside and white on the inside, but I’m sure you could use other types of sweet potatoes.
Sweet potato chips
1 big sweet potato
2 tsp sugar
1 tsp salt
- Mix sugar and salt. (This is quite a common seasoning at the festivalstalls in Japan, but obviously you could experiment and use whatever you’d like)
- Wash the p0tato, dry it and slice it in half on the long side. Then cut (again on the long side) into slices of about 0.5-1 cm thickness.
- Put the slices in a bowl of cold water as soon as you’ve sliced them as it keeps it from going brown.
- Heat up a pan with a very generous amount of oil. The oil should cover the pan as you are more or less deep frying.
- When the oil is hot, put the heat down to medium. Dry the potato pieces thoroughly (!) before dropping them into the oil.
- Fry on both sides until golden and let them dry on papertowels. Drizzle with sugar/salt just as they come off fryer and serve in papercups of course.