How far in advance can I slice sweet potatoes for frying sweet potato chips?
I've made home-fried sweet potato chips a few times now and they are fab! I want to make a big batch for our Mothers Day party. How far in advance can I do the slicing and how do I store them in the meantime? The past couple times I've made them (in much smaller batches) I slice them, lay them out on paper towels for a while, then fry. Can I leave them on the paper towels for several hours without them turning brown? Anyone have any experience with this?
To prevent them from turning brown, simply slice them, rinse them with cold water, then store them in bag or bowl of ice water in the refrigerator until you're ready to cook them. They'll stay crisp for up to four days.
yup - I sliced them about 9 am and laid them out in layers on paper towels...then fried them this afternoon & no browning whatsoever. So we're good to go for tomorrow's mothers day feast!
You can store them in buckets of cold water in your fridge. I worked at a restaurant that made homemade chips and this is how we prepped them every morning. Actually, we would soak them in water for an hour or two after slicing them, then drain that out and put fresh water in the buckets. It helped draw out some of the excess starch so the chips don't get dark brown before they finish cooking.