Now Chinni kanga balook (Sweet Potato Chips) is a sweet crispy and tasty chip which neither the elders nor the young are going to stop with just one. They will keep telling you to prepare more and more. You can either use the red skinned sweet potatoes or the white skinned sweet potatoes. I would suggest the red skinned ones as they are sweeter than the white ones. Unfortunately I have got the white skinned ones from the market and going to prepare the chips with that one.
Ingredients
You need
- 2 to 3 no’s sweet potatoes of big size (red/white skinned)
- Supersaturated salt solution
- Oil for deep frying
Method
Choose good quality sweet potatoes. They should be firm and fresh.
Peel the skin and wash well.
Slice them into thin circular slices or better use a slicer so you get even thickness
Mix some salt in a little water and keep aside. See that the salt is not completely dissolved in water (This is supersaturated salt solution).
Once your slices are ready, heat oil in a pan or kadai for deep frying.
Drop the slices one by one into the oil gently.
Slowly stir with a spatula so that the slices do not stick to one another.
Continue stirring until the bubbling of oil reduces and the chips get a crispy texture.
Now carefully sprinkle a spoonful of salt solution.
Mix well so that the salt gets to spread uniformly
When the bubbling has stopped remove the Sweet potato chips ( Chinni kanga balook) from the oil on to a strainer to remove excess oil.
Your Sweet potato chips (Chinni kanga balook thaleinae) is ready.
Store in air tight container when cooled.
