Hello! It’s your long-lost blogger/baker/liberry lady on Four Mile Ridge here. Just in case you’ve been wondering, I’ve been going through some copious amounts of butter, sugar and flour in the evenings. During the day, I’m scanning books and teaching technology to the Crick’s finest. America’s future . . .👏🏼 📚 💻 little kids.
JT had a round with a stomach bug and, luckily, Sid was able to stay home with her for a couple days! While he was off, he ventured into the laundry room and managed to single-handedly sort, organize and match up and WEED ALL of the socks. Yes, I just may marry this man. Shooby Dooby. What a job.
Speaking of this wedding: we are going to visit the Shaw Mansion as a possible location for matrimony . . . tomorrow! Reeeeaaallllly hoping for a great outcome!!! Pics to follow!
Joss has been going through a sniffing phase. Sometimes when I’m standing near her she’ll sniff me and give me a rundown. A few days ago she said I smelled like donuts and ham. Last night it was skunk and old tires (my belly hurt). Ha. Sid couldn’t wait to post that one on FB.
Anyhoo, I’m not posting a recipe for a sweet today, oh no . . . today’s recipe is the salty to perfectly complement your sweets, an amazing make-ahead appetizer, or a simple, crunchy side for burgers or chicken on the grill. Grrrrrillll? Yes, indeedy, peeps, I said GRILL. Ya see, we were experiencing an early spring warming trend here, and grilling was actually a viable (*vocabulary word of the day) option. Now . . . it’s actually snowing!!! We’re on a weather roller coaster – from perfection to possible blizzard in a week. Waaaaaa.
So, to make these chips, you’ll need a mandolin (linked to a best seller on Amazon) to slice your sweet potatoes very thin! Please, I beg you, be very careful slicing these. A mandolin is just like that paper cutter at school; I always cringe when I see people using it with their fingers too close to the cutting edge.
Before frying, mix up the Maple Dip. It’s a simple task. Open a small container of plain Greek yogurt and mix in 2 Tablespoons of pure local maple syrup. BTW, my sources say that it hasn’t been a good year for maple syrup. My friend, Kristina, said that it has to freeze at night for the sap to run. I guess it got too warm too fast. Pure local maple syrup is one of my favorite sweeteners and recipe ingredients. It has recently been proven to build immunity and just tastes awesome. I love the distinctive flavor.
You can tweak the maple dip by adding a pinch of chili powder and cumin, a splash or two of sriracha or Redhot, or just leave the maple dip plain. It’s awesome!
Soak the slices in some water and heat up some canola oil in a deep fryer or a Dutch oven. Heat the oil up to 375 degrees F and blot the chips a bit before frying (so the water doesn’t make the grease boil over). Watch as they fry, use a metal spatula to stir them, making sure they are all fried evenly. They take about 2 – 3 minutes or so. As soon as they are done, toss them into a bowl lined with paper towels or deli sheets and salt thoroughly. Eat with caution.
Highly addictive, these Homemade Sweet Potato Chips and Maple Dip are an amazing make-ahead appetizer, a salty/sweet combo with anything off of the grill and just all-around delicious! I love them!
- Prep Time : 5 minutes
- Cook Time : 3 minutes
- Yield : 1 quart of chips
- Scrub the sweet potatoes.
- Slice very thin on a mandolin with caution.
- Soak in a bowl of water.
- Mix the yogurt and syrup.
- Heat the fryer to 375 degrees F.
- Blot the chips, then fry for 2 - 3 minutes.
- Stir, carefully, occasionally, to ensure even cooking.
- Toss the chips into a bowl lined with paper towels or deli sheets and salt before cooling.