RECIPE : Chili Sweet Potato and Eggplant Chips

[Guest guest]

Serves 4 to 6

 

10 oz. sweet potatoes, peeled

2 slender eggplants, about 11 oz. each

Oil, for deep-frying

1/4 tsp. Chili Powder

1 tsp. Seasoning Salt

1/4 tsp. Fennel Seeds

 

 

Cut sweet potato and eggplant lengthwise into long thin strips

similar in size. Place into large bowl. Fill a deep heavy-based

saucepan 1/3 full of oil. Heat oil to 375 F. Cook sweet potatoes and

eggplant in batches over high heat for 5 minutes, until golden and

crisp. Carefully remove chips with tongs or slotted spoon. Drain on

paper towels. Place chili powder, seasoning salt and fennel seed in

small bowl and mix well. Sprinkle mixture over hot chips, toss until

well coated, and serve immediately.

 

 

BON APPETIT !!!