Download crispy bubble potato chips8/20/2023 Luckily, it’s not as difficult as you might think. If you’re looking for a way to take your snacking game to the next level, then you need to learn how to make your own crispy potato snacks. And while store-bought potato chips can be good, there’s nothing quite like the feeling of biting into a homemade potato chip that you made yourself. Coconut oil or ghee and a splash of bone broth.When it comes to snacks, few things are as satisfying as a crispy potato snack.After 30 minutes, all the gelatine oozes out on to the chips and makes them super crunchy. On the base of a roasting dish with marrow bones on top.Olive oil, salt and high temp approx 200 degrees celsius.Heat your tray in a 200 degree celsius oven 10 mins before adding the potatoes.Keep the oven ajar and cook for longer.Sliced thinly and evenly in a food processor, smothered in coconut oil and some sea salt, cooked in oven low and slow… result is exactly like the packet kind but you need several trays of them for a decent serve, so takes a while.Shake it up in a plastic bag to coat evenly! Whether you fry in coconut oil or bake in the oven. We also asked YOU what your tricks were for the perfect crunchy sweet potato chips and here’s a list of some other ideas on how to get that CRUNCH… can you see yours?! Try them with this paleo dip or why not with these delicious frittatas or our chicken wrapped in bacon or this winning dinner recipe (drooool). We serve our perfect crunchy sweet potato chips with breakfast, lunch and dinner (not in the same day but). Place in to the oven for 20 minutes, turn, and place back in to the oven for a further 20 minutes. ![]() Place on to a lined baking tray in one single layer and drizzle with some macadamia oil and season with salt and pepper. After soaking, rinse the chippies well with fresh water and pat dry (this is important, otherwise you’ll just add more moisture!). Allow to soak for 1-2 hours (this draws out starch and moisture). Place them in to a large bowl and cover with water. Peel and slice 200 grams sweet potato in to thin french fry size chippies. Soaked and baked sweet potato chips (this one requires a little more time and organisation but it definitely helped with the crunch factor!). Bake for 20 minutes, turn and bake for a further 20 minutes. Roll each chip in a thin layer of the dry coating mix and place on to a lined baking tray in a single layer. arrowroot (tapioca) flour and salt and pepper. ![]() In a small bowl mix 1/3 cup coconut flour, 1 tbs. Peel and cut around 200 grams of sweet potato, place in to a large bowl add 2 tbs. Get ready for that crunch!īaked sweet potato chips (crunchy on the outside but soft on the inside PLUS we use a delicious tasty coating!). Cook the chips for around 3 minutes, flip with tongs and cook for a further 2-3 minutes or until the edges start to curl. When the oil starts to bubble turn down to medium heat and carefully drop the chip slices in to the oil (don’t put too many in at a time, they shouldn’t cover each other). In a small sauce pan melt coconut oil (it should be about 1/2 a cm (1/4 inch) deep). ![]() Peel and thinly slice your sweet potatoes (with a mandolin slicer or if you have good knife skills… with a sharp knife!). Shallow fried sweet potato chips (if you’re after a real crunch, then you’re going to want to make these!). FACT, we did it, minds were blown by the delish factor, speechless by the crunch factor! Party party crunch party crunch! Definitely give it a go if you don’t mind coconut oil splatter all over your kitchen.īut through all of our research, testing, burning, eating… we’re happy to announce we have a few tricks and recipes for the perfect paleo crunchy sweet potato chips! Woohoo #winning. Ok time to stop dribbling and get to the recipes! AHHH! BUT WAIT! We need to talk about frying sweet potato chips because apparently it’s all kinds of amazing… party in your mouth business. Anyway we put up with it time and time again, mainly because the soggy chippies are still delish… but we still want a perfect batch darn it! Batch after batch of sweet potato we’d always get half the chips crispy then the other half would be soggy then the other half would be black, burnt and not so tasty (yes, that is three halves). We are traditional chip bakers, not fryers, always have been always will be (maybe…).
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