TWIRLY TORNADO CHIPS
This craveable snack is so fun to serve when having friends over. Think of these as a nacho and loaded baked potato mash-up but with sweet potatoes. Swirly fried sweet potatoes topped with salty, crispy bacon, sour cream, hot sauce and chives. Yum!
Provided by Kardea Brown
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pour the oil to reach halfway up the sides of a Dutch oven. Heat to 365 degrees F.
- While the oil heats up, cook the bacon in a large skillet over medium-high heat until crispy. Remove to paper towels to drain. Crumble once cooled.
- Using a spiralizer, twist the sweet potatoes through the blade. As the potato is spiralized, use kitchen shears to snip the spirals into long lengths. (If you don't do this, the potato will stay connected.)
- Add the potatoes, in batches, to the hot oil and fry until crispy, 2 to 3 minutes. Remove to a wire rack to drain. Sprinkle with salt while still hot.
- To serve, transfer the potatoes to a serving platter. Drizzle with sour cream and hot sauce. Sprinkle with the crumbled bacon and chives. Serve immediately.
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