one of the kids favorite cookbooks to select recipes from is ad hoc at home by thomas keller. andy & i had the chance to eat there when we were in napa a couple summers ago for our anniversary. and to date, it was one of the most delicious meals we’ve ever eaten. so, the cookbook quickly became a part of our culinary library and we now have our kids looking at the deliciousness weekly, trying to recreate what we’ve only told them about, here at home.
this week ezra chose to make sweet potato chips for his recipe roundup choice. and the recipe comes from none other than ad hoc at home. these chips are paper thin, and very simple of a recipe. they tasted so, so good that we all had a hard time…let’s just say, sharing. andy assisted him with the mandoline and they got the potatoes perfectly thin, then into the oil in small batches, out to rest and get salted, then into the bowl where we had to wait patiently for them to cool before devouring. we were lucky there were still some for dinner. this recipe quickly became a favorite for the seven of us.
SWEET POTATO CHIPS.
(adapted from Ad Hoc at Home)
sweet potatoes (we normally use 1 potato per person)
Using a mandoline, slice sweet potatoes as thin and evenly as possible. Heat oil in a dutch oven or deep-fryer to 325°F. Slowly add small batches of sliced potatoes to the oil, and flipping once, allow to fry until golden brown. Carefully remove from hot oil with a slotted spoon and drain on a paper-towel lined baking rack. Season with salt, and allow them to cool, before consuming with vigor. (You can also keep them in a 200°F preheated oven to stay warm, if you desire).