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------=_Part_14154_15037991.1143795670476 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: quoted-printable Content-Disposition: inline On 3/30/06, Rev Simon Rumble <simon@xxxxxx.xxx> wrote: > > > My current culinary challenge is to work out how to make sweet potato > chips. I want them crunchy not soggy, that's the problem. > > I've tried both frying and baking, but both ways you always end up with > soggy chips. My next experiment will be with low-temperature baking, to > try and dry them out a bit before blasting them to crisp up. > > Any ideas or experiences to share? > > I don't have too much (well, any) experience with sweet potato chips, but what I've always learned from my father the cook, is that the way to get th= e best (tm) potato chips is to prebake them at 140C, let them cool, and just before serving rebake them at 180C until crisp. The idea behind this being that you can't get them cooked before they've all burnt up at a high temperature, but they will just get soggy if you only cook them at low temperature. This might work with sweet potato too, as it also has a very high starch content. Let us know! Richard ------=_Part_14154_15037991.1143795670476 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: quoted-printable Content-Disposition: inline <br><br><div><span class=3D"gmail_quote">On 3/30/06, <b class=3D"gmail_send= ername">Rev Simon Rumble</b> <<a href=3D"mailto:simon@xxxxxx.xxx">simon@= rumble.net</a>> wrote:</span><blockquote class=3D"gmail_quote" style=3D"= border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; paddi= ng-left: 1ex;"> <br>My current culinary challenge is to work out how to make sweet potato<b= r>chips. I want them crunchy not soggy, that's the problem.<br><= br>I've tried both frying and baking, but both ways you always end up with<= br>soggy chips. My next experiment will be with low-temperature = baking, to <br>try and dry them out a bit before blasting them to crisp up.<br><br>Any= ideas or experiences to share?<br><br></blockquote></div><br> I don't have too much (well, any) experience with sweet potato chips, but what I've always learned from my father the cook, is that the way to get the best (tm) potato chips is to prebake them at 140C, let them cool, and just before serving rebake them at 180C until crisp. The idea behind this being that you can't get them cooked before they've all burnt up at a high temperature, but they will just get soggy if you only cook them at low temperature. This might work with sweet potato too, as it also has a very high starch content. Let us know!<br> <br> Richard<br> ------=_Part_14154_15037991.1143795670476--
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