greetings from deep fried foods week! i have been spending my days in ratty old painting clothes, frying up all of the recipes for my book and the upcoming hanukkah season over and over and over again, and listening to justin bieber.
(because i am a fan of justin bieber now. omg. i don't even call him justin bieber, it's just bieber and eggboy doesn't approve. but! i like his new album! and when i listen to it i feel similarly to how i felt in 2009 about owl city: fun, ready to dance, and maybe in the mood for some internet shopping because in 2009 i did all of my holiday shopping on 5th avenue with owl city fireflying in my t-mobile sidekick earbuds, or something... i've also been really really into that disclosure/lorde song that they ***nailed*** on snl last weekend.)
ok, so now you know the vibe of my kitchen these days. fry stuff, eat it, make every attempt to dance it all off, repeat. watch master of none. don't think about skinny jeans. i know it was a really dumb decision from a health standpoint to book all of my fried food into one week (i ate latkes and schnitzel yesterday, that's it), but from a cleanup perspective, all is going well up in here!
i recently learned a really great new thing about frying. last month i took a trip to the california olive ranch (those are their olives being harvested in the photos!) and among my biggest takeaways from the trip, in addition to the v fun times spent with lindsey and grace, was that the smoke point of good fresh olive oil is actually high enough to allow deep frying. like 425º high. i've always thought that canola and vegetable oil were best for frying, but finally i got home and fried some cauliflower and potato chips in ca olive ranch's olive oil and it worked. no smoke at all. it was like magic, only then i googled it and by the looks of how many articles there are about it, i think i am one of the last people to learn this... whatever! i get to eat all of the chips by myself with less guilt now.
this chip recipe is the easiest recipe ever. it's just fried sweet potatoes dusted with baharat, which is a middle eastern spicy situation that's got a little bit of cumin and some mad fall flavors going on, like cinnamon and nutmeg. it's super wonderful and these chips are likely something i'll make again after thanksgiving with any leftover sweet potatoes that didn't make it into the casserole.
olive oil baharat sweet potato chips
in a heavy pot fitted with a thermometer, heat about 2" olive oil to 360º. fry the potato slices in batches until browned and crispy, 1 1/2-2 minutes. transfer them to a paper towel. sprinkle with salt, baharat, and sugar, and enjoy!
thank you so much to the california olive ranch for sponsoring this post! their olive oil is some of the best olive oil i've ever had and i am so excited to be partnering with them on posts over the next year!