Thinly sliced sweet potato deep-fried until golden and crispy, seasoned with salt and chili. These addictive chips are a popular street snack sold at markets throughout PNG.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: paper cone or basket
Garnishes: chili flakes, lime wedge
Accompaniments: chili sauce
Instructions
-
1
Slice sweet potatoes very thinly using a mandoline or sharp knife, about 2mm thick.
-
2
Soak slices in cold water 15 minutes to remove excess starch. Drain and pat completely dry.
-
3
Heat oil to 170C (340F) in a deep pot or fryer.
-
4
Fry chips in small batches for 3-4 minutes until golden and crisp. Do not overcrowd.
-
5
Drain on paper towels and season immediately with salt and chili flakes.
-
6
Serve hot with lime wedges.
Did You Know?
PNG's Highlands are one of the oldest centers of sweet potato cultivation in the world, with evidence of kaukau farming dating back over 10,000 years.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mandoline or sharp knife
- paper towels
Garnishing
chili flakes, lime wedge
Accompaniments
chili sauce
The Story Behind Kaukau Chips
While kaukau has been a dietary staple in the PNG Highlands for millennia, the chip format is a modern street food adaptation that emerged in urban markets in the late twentieth century.
The transition from boiled and roasted kaukau to fried chips mirrors PNG's urbanization, as rural migrants brought their beloved tuber to city life and adapted it to fast-food formats.
Today kaukau chips are sold at every major market and roadside stall in the country, rivaling imported potato chips in popularity.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!