Beer Battered Sweet Potato Chips and Ketchup • Maya Kaimal Foods

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.