Sweet Potato Chips with Sweet and Spicy Mustard Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 675
- Total Fat
- 60
- Saturated Fat
- 7
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 531
- Total: 35 min
- Active: 30 min
Ingredients
Canola oil, for frying
2 pounds sweet potatoes, peeled and thinly sliced (see Cook’s Note)
Miss Brown’s House Seasoning, recipe follows
1 cup mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon stone-ground mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
Special equipment:
a mandoline; a deep-fry thermometer- Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat to 350 degrees F.
- Add the sweet potatoes, in batches, to the hot oil and fry until lightly browned and crisp, 3 to 4 minutes per batch. Drain on a sheet pan lined with a wire rack. Sprinkle with the House Seasoning while they’re still hot.
- Stir together the mayonnaise, spicy brown mustard, stone-ground mustard, honey, salt and pepper in a small bowl. Serve the chips with the sauce.
Miss Brown’s House Seasoning:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Cook’s Note
Use a mandoline to cut the sweet potatoes into thin slices.