Homemade Sweet Potato (Camote) Chips

We’ve been making our own sweet potato fries and chips for the longest time.  With an abundance of camote at home lately, it’s either I use this to mix in adobo (Filipino pork stew) to replace regular potatoes, or just cut and fry for a nutritious and crunchy snack that the whole family always enjoy eating.

For this camote chips, I used:

  • Regular purple camote
  • Peel, then use a mandoline or grater (slicer side) to make thin chips — or cut into sticks
  • Bake, or in this case, heat a pan with oil, then deep fry
  • Fry until lightly browned and crisp
  • Drain on paper towels and sprinkle with sugar
If you want it savory, use salt to flavor instead. It’s a great appetizer to lunch or dinner.  We love them sweet though. But both work wonderfully and tastes really good!

I usually buy, and prefer this orange variety since it’s significantly sweeter, and finer in texture when cooked.  The purple one above tastes a bit bland but that’s what I got at the moment. With this golden variety, I don’t even have to sprinkle sugar after we make fries out of it.  When I was younger, my mom and grandmother used to boil cubes of sweet potato with rice, and make a sweet porridge.  I made some for my kids when they were starting on solids. Of course, they like the chips better now!
Photo: http://www.sweetpotatorecipes.ca/
Photo: http://hungeree.com/edibles/autumn-sweet-potato-fries/
Did you know…
  • Sweet potato is not actually a potato variety, but a yam
  • Sweet potato grows in different skin colors — from white, to brown, orange, to red.
  • It’s packed with higher vitamin content than potato — rich in Vitamin C and Vitamin A
  • It’s a good source of dietary fiber
  • Though it’s “sweet” and high in carbohydrates, it actually has the lowest glycemic index among root crops, therefore, it doesn’t raise blood sugar levels as fast as other food
Make you own camote fries or chips now! 🙂
Do you have other camote recipes you care to share?

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