Entree: Papua New Guinea – National Cuisine – Kaukau Chips (Crispy thinly sliced and fried sweet potato chips)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 20 min

Total 50 min

Ingredients

- 3 large sweet potatoes (kaukau), about 1.5 lb (680 g)
- 2–3 cups (480–720 ml) vegetable oil or coconut oil for frying
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1 g) red pepper flakes or ground chili, optional
- 1 tbsp (15 ml) sugar, optional for a lightly sweet finish
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Peel the sweet potatoes if desired and slice very thinly (about 1/16 inch (1–2 mm)) using a sharp knife or mandoline for uniform chips.
2. Place slices in a bowl of cold water and soak 20 minutes to remove excess starch, then drain and pat completely dry on clean kitchen towels or paper towels.
3. Heat oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Use enough oil that slices can float and fry in a single layer.
4. Fry the sweet potato slices in small batches, stirring gently, until edges are golden and crisp, about 2–4 minutes per batch depending on thickness.
5. Remove chips with a slotted spoon and drain on a wire rack or paper towels. Season immediately with salt, pepper, and optional red pepper flakes and sugar while still hot so seasonings adhere.
6. Serve warm with lime wedges to squeeze over the chips. Kaukau chips are best eaten fresh and crisp.

1. Peel the sweet potatoes if desired and slice very thinly (about 1/16 inch / 1–2 mm) using a sharp knife or mandoline for uniform chips.
2. Place slices in a bowl of cold water and soak 20 minutes to remove excess starch, then drain and pat completely dry on clean kitchen towels or paper towels.
3. Heat oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Use enough oil that slices can float and fry in a single layer.
4. Fry the sweet potato slices in small batches, stirring gently, until edges are golden and crisp, about 2–4 minutes per batch depending on thickness.
5. Remove chips with a slotted spoon and drain on a wire rack or paper towels. Season immediately with salt, pepper, and optional red pepper flakes and sugar while still hot so seasonings adhere.
6. Serve warm with lime wedges to squeeze over the chips. Kaukau chips are best eaten fresh and crisp.