Disclosure: This is a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect. Herein, all opinions are honest and my own, as always.
Who loves homemade potato chips? In my household, everyone’s hand is raised. 🙂 In honor of all those who appreciate life’s simple pleasures, I prepared these purple potato chips… and folks, they are 5 thumbs up!
They are a quick, four-to-five ingredient dish that can be served either as a side for fish and other meats, sandwiches and burgers, crushed on top of salads for a crunch… or simply eaten as a snack accompanied by ketchup, soy sauce, guacamole or a dip.
Speaking of soy sauce, I used Kikkoman Soy Sauce to marinade our purple potato chips. It works both as a flavor booster and an agent to extract excess moisture, guaranteeing a crispy final product. All I had to do was slice potatoes thinly with a mandolin, marinade them with soy sauce and salt for about 10 minutes, drain off the liquids in a colander, and then fry. It couldn’t be any easier!
Although Kikkoman soy sauce is traditionally used to prepare or accompany Asian dishes, it is actually a versatile ingredient that can be used in cooking many different types of cuisines, as you can see. Don’t believe it? Well then try these purple potato chips, our grilled peaches with teriyaki sauce, and our gaucho-style flatbread…
… So for excellent results, go ahead and consider using Kikkoman Soy Sauce in marinades like we did, as well as for a natural browning sauce and flavor enhancer. It is brewed… and just like a fine wine, Kikkoman Soy Sauce is aged over several months to develop its characteristic rich yet mellow flavor, appetizing aroma, and distinctive reddish-brown color.
To find out more about Kikkoman products (e.g. Teriyaki and Soy Sauce) and to get great recipe ideas, click HERE.
For now, enjoy our addictive purple potato chips… eating and having fun with them — like we did!
Homemade Purple Potato Chips
Ingredients
- 6 purple potatoes
- 3 tablespoons Kikkoman Soy Sauce
- 1/2 teaspoon salt plus more to sprinkle on the potato chips
- Vegetable oil enough to deep fry
- 2 sprigs fresh thyme or other herb of your choice divided, optional
Instructions
- Scrub the potatoes well with a veggie brush, pat dry, and cut off the tops. Do not peel them!
- Using a mandolin, slice the potatoes paper-thin (1/16 inch.) Hold the potato end while dragging across the mandolin-- watch your finger tips closely.
- Place the potato slices in a large bowl and pour on the soy sauce and salt over top of them. Toss well! Let the potatoes sit in the soy sauce-salt mixture for about 10 minutes to marinate/flavor and release their natural juices.
- Then place them in a colander in order to drain off the liquid, about 10 minutes. Meanwhile, heat oil over medium-high heat in a medium to large heavy bottom pan at high heat (to 300 degrees F or until a droplet of water makes it sizzle). If desired, drop one sprig of thyme or other herb into the oil and let fry for 5-10 seconds (please, don't let it burn). Remove it with a spider and discard. Working in small batches (don't overcrowd the pan), drop in potato slices making sure one is not glued the other. Fry each batch for about 3-4 minutes or until edges turn golden and center doesn't look so bright and moist, constantly moving the slices. First batch will need to cook longer than the second, and subsequent batches will be ready faster. Adjust the heat as necessary to maintain 300 degrees F as much as possible.
- Remove with a spider and place on a sheet pan lined with paper towel in order to absorb excess oil, and sprinkle a bit of salt. Remove leaves from the remaining herb sprig and sprinkle on top of the purple potato chips before serving, if desired. These can be served as a snack or as a side for fish and other meats, sandwiches, burgers, crushed on top of salads, and other uses. Purple potato chips can be accompanied with ketchup and/or soy sauce, salsa, guacamole or a dip, and your favorite soda or beer.
- NOTE: Prep (active time): 12 minutes; Prep (inactive time): 20 minutes. Cook time: 3-4 minutes per batch. Yield: 4 portions.
Recipe Notes
If making this recipe with potatoes of 2 or more different colors, make sure to prepare them separately.
This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.
Raymund
August 4, 2015 at 2:47 pmYou are one of the best culinary minds that I ever met, look at this simple but great recipe who can ever think of that 🙂
Love the creative recipes you post, they inspire me
Hadia
August 4, 2015 at 3:25 pmHow interesting and delicious your purple chips looks! I am a snack enthusiast and this will definitely be a great addition to my snack recipes. Thank you, Denise, for sharing
Deb|EastofEdenCooking
August 4, 2015 at 8:12 pmWhat a fantastic way to enjoy soy sauce AND potato chips! I’d have to double the recipe to keep my family happy!
Sugar et al.
August 5, 2015 at 2:16 amThey are stunning Denise! I love the way you have styled them too. Now I have to get my hands on purple potato (crazy for the purple colour).
Little Cooking Tips
August 5, 2015 at 3:14 amEasy, practical, tasty and full of antioxidants! Truly a great choice Denise! Purple potatoes are a very new rare species here, so we’ll have to search a bit to find some:) But it must be worth it!
We haven’t tried fried potatoes and soy sauce before and we really want to try that!
Thank you so much for another delicious treat dearest Denise!
Have a beautiful day!
Hugs,
Panos and Mirella
xoxoxo
John/Kitchen Riffs
August 5, 2015 at 10:35 amWhat pretty potato chips! Love the idea of using soy sauce as a marinade — haven’t seen that before. This is terrific — thanks!
Ash-foodfashionparty
August 5, 2015 at 3:10 pmI adore purple potatoes. Home made chips are the best and yours looks so beautiful.
Chris Scheuer
August 5, 2015 at 4:15 pmThis is a wonderful and tasty idea Denise. I know the salty soy flavor is delicious!!
Anna @ shenANNAgans
August 6, 2015 at 12:05 amPurple potatoes are lovely, however I always find they loose all their pretty colour. I love the idea of using the soy as a marinade, that would help with keeping the purple looking a deep purple. I really love your simple yet stunning recipes lovely lady, thanks heaps. Oh, and I second what Raymund said! x
Gourmet Getaways
August 6, 2015 at 7:36 amWow, a healthy, tasty snack with great colours! Give junk food a run for its money! Go, purple potatoes!
Julie & Alesah
Gourmet Getaways xx
Shashi at RunninSrilankan
August 6, 2015 at 2:55 pmDenise – I don’t think I’ve ever ever had marinated potato chips before! I cannot wait to try this! So pretty too!
Juliana
August 27, 2015 at 6:36 amHi Dear,
Can I make this recipe with sweet potato instead?
Looks delicious!
Denise Browning
August 27, 2015 at 7:35 amHi, Juliana! Absolutely!!!
If you enjoy salty-sweet combinations, you can make the recipe as it is — using sweet potatoes instead of purple potatoes of course. But if you are not a fan of the combo, skip the soy sauce and use only the amount of salt stated in the recipe or less to prepare the recipe with sweet potatoes. I hope this helps. Thanks a lot for stopping by and have a wonderful day!