Spicy Sweet Potato Chips with Vidalia Onion Dip
4 large sweet potatoes, washed, peeled, and dried
3 teaspoons kosher salt
1/4 teaspoon ground red pepper
Peanut oil for frying
1 recipe Vidalia Onion Dip (recipe follows)
Using a mandolin or a very sharp knife, thinly slice sweet potatoes.
In a small bowl, combine salt and red pepper. Set aside.
In a large heavy-bottomed pot, pour oil to a depth of 3 inches. Heat over medium-high heat to 350°. Plunge chips, 10 to 12 at a time, into oil. Fry until light golden brown, 3 to 6 minutes.
Remove, and drain on paper towels or paper bags until completely cooled. Sprinkle with salt mixture. Serve immediately with Vidalia Onion Dip, if desired.
Serving Size: 12 servings
Vidalia onion dip
1 Vidalia onion, sliced 1/2-inch thick
2 tablespoons olive oil
1 cup sour cream
1 cup ricotta cheese
3 teaspoons chopped fresh tarragon
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
Garnish: chopped fresh thyme
Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
Place onion slices on prepared baking sheet. Using a pastry brush, coat onion with olive oil.
Bake until slightly charred, approximately 12 minutes. Remove from oven; let cool, and roughly chop.
In the work bowl of a food processor, combine onion, sour cream, ricotta, tarragon, salt, pepper, Worcestershire, and hot sauce. Pulse until smooth.
Refrigerate for at least 4 hours before serving. Store, covered, in refrigerator for up to 3 days. Garnish with thyme, if desired. Serve with Spicy Sweet Potato Chips, if desired.