Sneha's Recipe: Chips

Air Fryer Sweet Potato Chips are fried the healthy way.
These can cook without the oil but they don't get crispy as they do with a tad bit of oil and the seasonings stick much much better too.

Slice to the thickness that you like (the cooking time will vary accordingly). I used my v slicer to get them nice and thin.
Ingredients
2 Medium Sweet Potatoes - thinly sliced into roundel's
1 Teaspoon Olive oil
1 Teaspoons chili powder
1 Teaspoon Chaat Masala
½ Teaspoon Salt

Method

Thinly slice the sweet potatoes.
Toss in a bowl with the oil so that each sweet potato slice is lightly coated. Use your hands to mix them well.
Mix the chaat masala, chili powder and salt into the bowl.
Sprinkle the seasoning mix over the sweet potatoes and toss so that each slice has seasoning on it.

They are lightly coated as in the photo above.

Lay sweet potatoes in a single layer in the air fryer basket touching or overlapping a tiny bit. If you have a stirring arm in your air fryer that has to be removed.

Air Fry at 180°C for 15 - 18 minutes at depending on how thin your slices are. Mine was done 18 minutes. Half way through the cooking time I turned the sides of the sweet potatoes or
shake the basket to get them off the air fryer bottom.

When done remove chips to a cooling rack and let them cool. They will get crispier as they cool.

Store in an airtight container. Enjoy!!

I served them with Wasbi Prawn as an appetizer.

My Notes

After the Sweet Potato Chips chips have cooled, they get crispier. Store them in an airtight container. They stay good for 4 to 5 days.

If you want them more crisper than keep them for another 4 -5 minutes, keep check after 2 minutes or else they will burn.

Labels : Multi Cooker Monday, Sweet Potato, Chaat Masala, Chips, Snacks, Air Fryer, Red Chilly Powder, Gluten free, Healthy, Vegan, Appetizer, Side Dish, Paleo

15 Bean Soup (Instant Pot) by Palatable Pastime
Air Fryer Chicken Nuggets with Two Dipping Sauces by Karen's Kitchen Stories
Air Fryer Sweet Potato Chips by Sneha's Recipe
Crockpot Dressing by Veggies First Then Dessert
Instant Pot Bolognese from Making Miracles
Instant Pot Navy Bean and Smoked Turkey Soup by A Day in the Life on the Farm
Sous Vide Crème Brûlée from Food Lust People Love

Today we start our month long Mega Marathon, we blog Monday to Saturday and Sunday we a take rest. This is my second mega marathon in this year, the ealier one that I did was in April. The theme for this Marathon is Buffet on Table. For the first week the theme is Combos from Countries.

Fish and chips is a hot dish of English origin i.e United Kingdom. It is a common take-away and a great comfort food. This is usually battered fried, where in various methods are used to make the batter light like beer, baking powder or baking soda. It is usually served with malt vinegar, lemon, or tartar sauce and vegetables.

Here I, have pan fried it with a twist. My daughter loves fish fried in pesto sauce. Hence, made walnut pesto, chips, a spicy dip and sauteed vegetables. This was her afternoon meal, which she enjoyed. So let's make this together...

Serves 2
INGREDIENTS

For the Walnut Pesto

1 Cup Packed Fresh Basil leaves
A tablespoon Olive oil
1⁄3 Cup Walnuts - finely chopped
2 Cloves Garlic - minced
1⁄4 Cup Parmesan cheese - grated
1/2 Teaspoon Pepper Powder
A pinch of Salt

Method

Place basil, olive oil, walnuts, garlic and salt in a blender.
Blend until thoroughly combined.
Add Parmesan and pluse it twice. I have added less olive oil and cheese since this is being applied to the fish. If you wish you can increase both quantities to your taste.

For the Fish
4 Slices of Surmai Fish
1 Cup Walnut Pesto
1/2 Teaspoon Salt
Oil for frying

Method
Wash and pat dry the fish with a kitchen towel.

Rub the salt into the fish slices well, then apply the pesto to it and cover it in a cling film , refrigerate it for at least an hour so that the fish is well marinated.

Heat oil in frying pan pan fry the fish till done on both sides.

For the Chips

2 Large Potatoes - cut into fries
3 Tablespoons Cornflour
Salt to taste
Oil for deep frying

Method

In a pan bring water to a boil add the potatoes and salt. Let the water come to a rolling boil again. As soon as the water comes to a rolling boil take off flame and pour this into a colander when the water drains off from the potaotes immediately add the cornflour and toss the potatoes in the colander (do not use your hand or any spoon) twice. Keep aside to cool. In the meantime heat oil in a deep frying pan, when the oil is hot add the potato in small batches and fry on medium flame till done.

Remove and keep aside.

For the Spicy Dip
1 Cup Mayonaise - Home made
2 Tablespoons Hot Chilli Sauce or according to taste

Method
Mix them together and keep aside.

For the Sauteed Vegetables
1 Large Carrot - cubed and parboiled
1 Cup Peas - parboiled
A Teaspoon of Butter

Method
Heat a pan add the butter, carrot and peas together and toss it till warm. Keep aside.

To Assemble
In a platter, place the fish slices, fries , veggies and dip in a small bowl. Enjoy this dish a leisure..

Labels : Fish, Chips, Potato, Mayonnaise, Walnut Pesto, Carrot, Peas, Blogging Marathon, Continental Cuisine, United Kingdom