My imaginary explanation letter would start this way: Dear plantain chips, please forgive me, but these boniatos (white sweet potatoes) chips were impossible to resist! Boniatos are not just like any sweet potatoes,they are commonly found in the Caribbean. Their skin is usually purplish/brown and the inside flesh is completely white. They tend to be harder to chop or slice than other types of sweet potatoes, but they make the best chips! The boniatos responsible for my betrayal were sweet, crunchy and fun to eat. They also had a very distinctive taste, between a potato and a (real) yam, that made me want to reach for more. Why wait? Try them and let us know what you think below.
Boniato chips Recipe
Print recipe| Serves | 2 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
Ingredients
- 2lb white sweet potatoes (boniatos)
- salt
- oil for frying
Directions
| 1. | Peel the sweet potatoes and place them in a bowl of water |
| 2. | Slice your boniatos with a mandoline or the "thin slice" disk of your food processor. Slices should be no thicker than 2-3mm. Put the raw chips in a bowl filled with salted water. Let rest for 10 minutes. |
| 3. | Heat up the oil and when hot, carefully drop a small quantity of boniato chips in. The oil should sizzle. Use a slotted spoon to spread the chips in the oil so that they separate from each other. |
| 4. | Your chips are ready when they take on a beautiful gold/light brown color. (Tip: usually the oil sizzling reduces sharply when the chips are ready). |
