Purple potato chips? Sure!
If you think potatoes only come in white and orange, you’re missing out on a big segment of the world’s potato population. Your regular white potatoes are probably used to playing a supporting role on the side of the plate at dinnertime. But what would happen if you added a punch of color to your meal with, say, purple potatoes? Suddenly your potatoes would be the star of the show.
We had a chance to try some of these Okinawa sweet potatoes from Melissa’s Produce and we were completely wowed by the color. On the outside, they’re a nondescript beige. Slice them up and you’ll get a hint of purple. But once you cook them – pow! – the bright purple color practically explodes in your kitchen.
Last week, we got a chance to try some tasty mashed purple potatoes from Melissa’s (here’s a beautiful version made by Valentina of Cooking on the Weekends). But once we got our hands on some of these beauties, we were in a potato chip sort of mood.
To make purple potato chips, you don’t need to peel these potatoes but you may need to trim them down so that they fit into your food processor easily for slicing. Two additional tips for super-crispy chips: One, slice them super-thin, about 1/16th of an inch; and two, get the potato slices as dry as possible by salting them and letting them drain first.
One of our favorite things about these bright purple spuds is the surprised look you get on your face when you pull them out of your lunch bag. They are truly purple!
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