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Matthew Miller's Sweet Potato Chips

Matthew Miller
Servings: 6 to 8
30 to 60 min

Chips and Dip

  • Ingredients
  • step-by-step directions
Matthew Miller's Sweet Potato Chips
  • For the Fried Sweet Potato Chips:
  • 2 large Sweet Potatoes
  • 1/4 teaspoon Cayenne
  • 2 teaspoons Chili Powder
  • Kosher Salt to taste
  • Canola Oil (for frying)
For the Onion Dip:
  • 2 large Sweet Onions
  • 2 medium Shallots
  • 4 tablespoons Olive Oil
  • 4 tablespoons Butter
  • 4 ounces Cream Cheese
  • 1 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper
  • 5 Chives (sliced)
  • For the Fried Sweet Potato Chips: Peel and slice sweet potatoes thin on mandolin. Rinse in colander then layout and pat dry on paper towels.
  • Heat oil in large shallow pan on high heat to 375 degrees.  Fry in single layer batches, do not over crowd. Remove with flat strainer, shaking off excess oil. Lay single chips next to each other on paper towel coated cookie sheets. Sprinkle with salt and chili powder/cayenne mix. Flip and season once more. Place in bowl or in white parchment paper shaped like cone and serve with dip.
  • For the Onion Dip: Peel and thinly slice sweet onions and shallots using a mandolin. Heat oil and butter over medium heat in large non-stick saucepan until hot.  Add onions and shallots to oil. Add 1 teaspoon salt and 1/2 teaspoon pepper. Sauté on medium heat for 20 to 30 minutes until golden brown and caramelized.  Remove from pan, leaving any extra oil behind, place on paper towel lined plate and let cool down.
  • Place cooled onions in a large bowl. Add cream cheese, sour cream, mayonnaise.  Beat with hand mixer until smooth. Mix in Worcestershire Sauce, salt and pepper.  Serve in silver bowl and sprinkle fresh chives on top.
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