These Crosshatch Sweet Potato Chips are to die for. The sweet potato flavor is so good. All you need is a mandolin, set on the waffle fry setting, a bit of hot oil, and some sea salt...a good dipping sauce...and you'll be convinced you're at the coolest gastropub on the planet. Addictively delicious!!
Turn your mandolin to the crosshatch (or waffle), setting. Make sure the blade is set with the crosshatch ridges (not the straight-edge blade) in the position to cut the potatoes.
Using the protective handle/cover, swipe the spud down the mandolin over the ridged blade. Discard the first slice.
Turn the potato 90°, and swipe down the mandolin again...you'll now have your first waffle fry. Repeat until all sweet potatoes are sliced.
Add the slices to a large bowl filled with water and allow to soak for at least 30 minutes, or up to 24 hours.
Meanwhile, heat the oil in a large skillet, or a deep fryer, to 350°F.
Drain the slices and dry them off well with a kitchen towel. Quickly fry in batches...only about 1 to 2 minutes per batch, or until fries are starting to turn a little brown.
Remove from oil and place on paper towels. Immediately sprinkle with sea salt.
Serve with your favorite dipping sauce, such as Kickin' Remoulade Sauce
If you don't have a mandolin with a crosshatch blade, then you can use a sharp knife to carefully slice thin slices of the potatoes. The thicker the slice, the longer it will take for them to become crispy. Click here to order the type of mandolin we use to make these chips. To bake the chips: No need to soak the chips in water. Simply coat all over with olive oil and then bake at 350°F for 2 hours, moving them around on the baking dish every 30 minutes or so.To air-fry the chips: Soak them for 30 minutes, dry them off, and then lightly spray them with oil. Air-fry on 350°F for 15 minutes. The chips will get even crispier after they have rested a couple of minutes.These crosshatch sweet potato chips are best served within an hour or two of frying them.