Page 264 - YC Cooking School

Quick and Easy Dinners 1

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Crunchy crisps in five easy steps

1. Cut your crisps wafer thin
While it isn’t impossible to slice sweet potatoes wafer thin with a knife, it is time-consuming.
If you don’t have a mandoline, you can also use a vegetable peeler. Either way, your slices
will be really thin and will take next to no time to crisp up in the hot oil, so keep an eye on
them. Make sure you take extra care while slicing your crisps. No one needs to lose a finger
for sweet-potato fries, regardless of how delicious they are!

2. Check the heat of your oil with a simple test
A potato slice should start frying as soon as you drop it into the oil. Then you know the oil is
ready to fry the remaining slices.

3. Keep them moving
Move the crisps around in the hot oil with a slotted spoon or spider tool to make sure that
they brown and crisp up evenly. Separate any crisps that clump together.

4. Soak up excess oil
You can use paper towel to soak up any excess oil – no mess, no fuss, and the crisps will
taste better for it.

5. Seasoning crisps
Once you’ve taken the crisps out the frying oil, season them while they’re still hot so the
seasoning will stick to the crisps. Yum!

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