Beer-Battered Sweet Potato Chips

Serves 2

  • 3 to 4 cups vegetable oil for frying
  • ¾ cups rice flour
  • ¼ teaspoon salt, plus more for seasoning
  • 1/8 teaspoon ground black pepper
  • 6 fl oz lager beer (½ bottle)
  • 1 pound sweet potatoes, peeled -- cut crosswise into ¼-inch thick slices
  • Maya Kaimal Spicy Ketchup
  • Heat oil in a wok or 4 quart pot over medium heat to 350°F.
  • Combine the flour, salt, and pepper in a large bowl. Gradually whisk in the beer until well combined. Let the batter rest for 5 minutes. Stir before proceeding.
  • Working in batches, dip sweet potatoes in batter. Use a fork to transfer slices to the hot oil. Fry the slices for a total of about 2 ½ minutes, turning once or twice. The coating will be thin and crispy and only very lightly golden. Use a wire skimmer or slotted spoon to transfer to the slices to paper towels. Sprinkle lightly with salt.
  • Continue until all sweet potatoes are cooked.

    Serve hot with Maya Kaimal Spicy Ketchup.
  • These sweet potato slices are easiest to cook in a deep-fryer but if you don't have one you can fry them in a pot on the stovetop. Heat oil in wok or 4 quart pot over medium heat and use a deep-fry or candy thermometer to help maintain the heat around 350°F. If your sweet potato is especially thick, it is safer to first cut the potato in half lengthwise. Place the flat sides down, then cut ¼-inch thick half-moon slices.



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