BEER-BATTERED SWEET POTATO CHIPS

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.