Kardea Brown's Twirly Tornado Chips ​| Delicious Miss Brown | Food Network

Kardea's sweet potato Twirly Tornado Chips are piled high and topped with ALL of the fixings!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Twirly Tornado Chips
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 35 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

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

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.

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Kardea Brown's Twirly Tornado Chips ​| Delicious Miss Brown | Food Network
https://www.youtube.com/watch?v=nExjL7A288g