Double Fried Crispy Sweet Potato Chips With Vietnamese Chilli Sauce & Mayo
This is SO GOOD that you’ll thank us for it! We used white sweet potato, but it can be substituted with orange sweet potato or normal potato. We double fried this and coated it with seasoning for extra flavour and the Vietnamese Chilli Sauce & Mayo is just a winning combo together!
Ingredients
- 1kg of white sweet potato or potato of your choice
- Sunflower oil for frying
- ¼ cup all-purpose Flour
- ¼ cup corn flour
- 1 tsp of salt
- ½ tsp pepper
- 1 tsp each of garlic and onion powder
Chilli Mayo
- 3 Tb Kewpie mayo or mayo of your choice
- 1 Tb of Vietnamese Chilli Sauce
Mix them both together and you can adjust the spice level according to your own preference.
Instructions
- Peel and cut the potato in large matchsticks and rinse the starch off the potatoes
- Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato)
- Remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the fridge overnight or a few hours if you don’t have time
- Mix together all your dry ingredients and coat your potatoes in them before frying
- Heat your oil in deep pan to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper
- Put the potatoes on a cooling rack and repeat the remaining batches
- Heat the oil to 180ºC and fry the cooked chips until golden (approximately 7 minutes). Drain and sprinkle with salt if required and serve with our Vietnamese Chilli Mayonnaise