Kardea's sweet potato Twirly Tornado Chips are stacked high and topped with ALL of the dealings with!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to prepare in her grandmother's kitchen area. These days, she takes generations of household dishes and makes them her own as she cooks for friends and family at her Sea Island house.

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Twirly Twister Chips
RECIPE THANKS TO KARDEA BROWN
Level: Intermediate
Overall: 35 min
Active: 30 minutes
Yield: 4 to 6 portions

Components

Equal parts canola oil and peanut oil, for frying
6 to 8 pieces bacon
2 pounds large sweet potatoes, peeled
Kosher salt
One 16-ounce container sour cream
Hot sauce, to taste
1/3 cup sliced fresh chives

Instructions

Unique devices: a deep-fry thermometer; a spiralizer

Put the oil to reach midway up the sides of a Dutch oven. Heat to 365 degrees F.

While the oil warms up, cook the bacon in a big skillet over medium-high heat till crispy. Remove to paper towels to drain. Fall apart once cooled.

Using a spiralizer, twist the sweet potatoes through the blade. As the potato is spiralized, utilize cooking area shears to snip the spirals into long lengths. (If you do not do this, the potato will remain linked.).

Add the potatoes, in batches, to the hot oil and fry till crispy, 2 to 3 minutes. Get rid of to a wire rack to drain pipes. 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 fallen apart bacon and chives. Serve instantly.

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