Kaukau Chips (Kaukau Kaikai)
The Quirky Foodster Team
Ingredients
- Sweet potatoes, peeled and sliced thinly — 4
- Oil for deep frying
- Salt — to taste
Method
- Slice the sweet potato thinly and evenly.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry the slices in batches for 3–4 minutes until golden and crisp.
- Drain on paper towels and season with salt while still hot.
Introduction: Crisp, golden fried sweet potato chips, a simple, well-loved snack found across Papua New Guinea.
Cultural Background: With kaukau (sweet potato) grown across the highlands and beyond, frying it into crisp chips is a common and beloved way to turn the staple crop into a shareable snack.
Tips: Slice the sweet potato as evenly as possible for consistent frying. Fry in small batches to keep the oil temperature steady.
Variations: Sprinkle with a little chilli powder for extra flavour. Serve with a simple dipping sauce.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in an oven at 200°C (400°F) for 8–10 minutes to restore crispness.
FAQs:
Q: Can this be baked instead of fried?
A: Yes, toss with a little oil and bake at 220°C (425°F) for 20–25 minutes, turning halfway.
Q: Is kaukau the same as regular sweet potato?
A: Yes, kaukau is the Tok Pisin name for sweet potato, the essential staple crop of the Papua New Guinea highlands.
- Sweet potatoes, peeled and sliced thinly — 4
- Oil for deep frying
- Salt — to taste
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