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Homemade Sweet Potato Chips with Creme Fraiche & Mustard Caviar

Yam Chips with Creme Fraiche & Mustard

With so many awe-inspiring places to dine in Houston, it's hard to muster up the desire to cook something exsquisite at home. I'm not saying don't indulge in the newest restaurant that everyone is talking about (chances are they source cheese from us). I encourage you to visit Houston's farmers markets and allow your Dairymaid to show you what you are capable of. I like to challenge myself and splurge on ingredients once a week. This simple, but lavish snack made me feel like a trained chef, and I'm definitely not. I'm merely trying to redeem myself for eating bagel bites more often than I should.   
 
For Mustard Caviar:
 
1/4 cup rice vinegar
1/4 cup yellow mustard seeds
1/8 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt

In a small saucepan, bring all above ingredients, plus 6 tablespoons water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are firm and intact, but pop like caviar when bitten, about 45 minutes. Allow mustard caviar to cool, transfer to jar and refrigerate. Use within 2 weeks.

For Sweet Potato Chips:
 
1 large sweet potato, peeled  
Canola oil 
Fresh rosemary sprigs 
Sea salt and black pepper, to taste 
 
In a large sauce pan, heat oil to 350. Use a mandoline to thinly slice potatoes into round disks, or slice them long ways for a bigger chip. Working in batches, fry in oil for about 2 minutes, stirring to cook evenly. Throw a few sprigs of rosemary into the oil with chips. Remove when crisp and golden, drain on a paper towel lined plate and sprinkle with salt and pepper. Serve each chip with a small dollop of creme fraiche, mustard caviar and crispy fried rosemary.

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