Twirly Tornado Chips

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Level: Intermediate

Total: 35 min
Active: 30 min

Yield: 4 to 6 servings

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!

Level: Intermediate

Total: 35 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

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Equal parts canola oil and peanut oil, for frying

6 to 8 slices bacon

2 pounds large sweet potatoes, peeled

Kosher salt

One 16-ounce carton sour cream

Hot sauce, to taste

1/3 cup chopped fresh chives

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer; a spiralizer

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.