Sunday brunch: Eric Himan's sweet potato chips and dip

TULSA - Eric Himan joins us for Sunday Brunch.  Today he's making delicious sweet potato chips and dip.

 

Ingredients:

Two sweet potatoes, peeled and sliced thin

Pinch of salt

Pinch of pepper

Vegetable oil or peanut oil for frying

 

Serve with barbeque sauce, relish, or a sour cream and chive dip.

 

Directions:

Heat oil (using enough oil deep as your potatoes are wide) on high in a medium pot and drop in one sweet potato chip. When the chip floats and bubbles, throw in enough to not crowd the pot.

Once the chips turn a nice brown color and start to bend, fish them out with a strainer and place on paper towels (absorb the excess oil). Once on the paper towel, immediately sprinkle with salt and pepper.

You may also sprinkle with garlic/onion powder mixture if you prefer.

Let cool and dip into the dipping sauce of your choice (I think a sweet barbeque sauce works best for these).

You may also sprinkle with minced chives or parsley for color once done.

 

Sour cream and chive dip:

4 tablespoons sour cream

3 tablespoons minced chives

1 teaspoon lemon juice

pinch of salt

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