Sweet Potato Chips with Mango Salsa
Ingredients
1 large mango, peeled, pitted , cut into chunks | ||
8 cherry tomatoes, quartered | ||
1/2 cucumber, peeled, seeded, diced | ||
1 red onion diced | ||
pinch of sugar | ||
1 red chili, minced | ||
2 tbs rice vinegar | ||
2 tbs olive oil | ||
Juice and zest of 1 lime | ||
2 tbs fresh mint, chopped | ||
2 1/2 cups thinly sliced sweet potatoes | ||
Kosher salt to taste | ||
Vegetable or peanut oil for deep frying |
- To make the salsa, mix mango with the tomatoes, cucumber and onion.
- Add the sugar, chili, vinegar, olive oil, lime zest and juice.
- Mix together thoroughly, cover and leave for about 60 minutes to allow flavors to develop.
- Soak the sweet potatoes in cold water for 40 minutes to remove excess starch.
- Drain and dry thoroughly on paper towels.
- Heat the vegetable oil to 375 degrees in a deep fryer of deep saucepan.
- Fry the potatoes in batches for 4-5 minutes or until they are golden brown.
- Drain the potato chips on paper towels and sprinkle with salt.
- Stir the mint into the salsa and serve with the chips.
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