Fructose Malabsorption Recipes: Homemade Sweet Potato Chips

Homemade Potato Chips3__No Sugarless Gum

I have never liked sweet potato fries or chips.  But then I discovered the orangey things you get served at restaurants are actually yams!  Why are we being lied to about this?  Sweet potatoes actually have a white flesh, like a regular potato, and taste pretty similar except, well, a little sweet.

Store-bought sweet potato chips seem to insist on using the orange yams, which is fine if you like those and don’t mind the rancid vegetable oils they are cooked in.  I prefer to make them at home and use a healthy fat: lard.  Yeah, lard is good for you.  Who knew?  Read this article, if you don’t believe me.

Not only is it healthy, it’s sooo delicious.  Just make sure you get the stuff that comes from grass-fed animals that aren’t injected with antibiotics.

It only takes a few minutes to make one serving, but it’s about 2 hours for me to make a whole week’s worth.  That’s how good they are though, when I actually put in the effort to do that.  That’s what this recipe is for, and you’ll get about 7 Ziploc sandwich bags full.

Ingredients

  • 4 sweet potatoes
  • 2 lbs of lard
  • Unrefined sea salt

Special Equipment

  • Large cast iron pot
  • Oil/candy thermometer (this is important!)
  • Mandolin
  • Slotted spoon
  • Wire cooling rack

Directions

Heat the lard in a cast iron pot on medium-low heat (starting slowly helps it not get smokey in the house).

Meanwhile, using your mandolin (you could use a knife if you wanted, but why would you Homemade Potato Chips__No Sugarless Gumwant to?) cut the sweet potatoes into thin slices.

Once the oil has melted, crank up the heat and turn on your oil thermometer.

Don’t let the oil temperature get past 375˚, which is lard’s smoke point, but I usually try to keep it below 350˚ or the chips will burn.

Once the temp is around 330˚, add the sweet potato slices.

The toughest part of this comes with regulating the oil temperature.  It goes down considerably once you add the sweet potato, but you want to watch it as it climbs back up because it can happen fast!

Be diligent about stirring the chips, making sure to flip them over so each side can cook.

Once they are golden brown, scoop out with a slotted spoon and lay them on a wire cooling rack with paper towels on top.

Sprinkle with sea salt.

Make sure to save your lard in the fridge, you can use it until it starts turning a dark brown color.

Elimination Diet safe: No. (Unless you use regular potatoes!)

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