Thick sweet potato chips (Chinni kanga daat balook) is a sweet and salty dish. It is sweet because of sweetness of sweet potato. It is crispy when hot and becomes soft when cool. So better to have it hot. We Konkani’s have it along with rice. You can have it as such as well. You can go for either the red skinned or white skinned sweet potatoes. The red skinned potatoes are tastier and sweeter than the white ones. In this recipe I have used the white ones as those were available in the market.
Ingredients
- 2 to 3 numbers of Sweet potato (Red/white skinned)
- Salt to taste
- Oil for deep frying
Method
Peel and wash the sweet potatoes. Slice them into ¼ inch thick pieces using a knife.
Apply salt to the cut pieces
Heat oil in a kadai/pan for deep frying
Slide the potato slices one by one into the oil gently along the sides
Roast on both the sides till golden brown
Remove from oil. Drain away excess oil using a tissue paper or a strainer.
Your Thick sweet potato chips (Chinni kanga daat balook) is ready to be served
Serve hot with rice or you can even have as such.
Tips
If you are adding chilli powder then smear the potatoes with chili powder, hing along with salt after frying. But see that you add this when the chips are hot so that the chili powder, hung and salt will stick to the chips. You will get a different taste and flavor for the dish.
