Paleo Batata Palha (Crispy Shoestring Potatoes)
Elevate your snacking game with these irresistible Paleo Batata Palha, a healthier twist on the classic Brazilian crispy shoestring potatoes! Made with nutrient-packed sweet potatoes and fried to perfection in coconut oil, this recipe ensures a golden, crunchy texture with every bite. By soaking the julienned sweet potato slivers to remove excess starch and carefully drying them before frying, you'll achieve that perfect crispiness without compromise. Lightly seasoned with sea salt and freshly cracked black pepper, these gluten-free and Paleo-friendly potatoes are a versatile treat—serve them as a crowd-pleasing snack, a crunchy salad topping, or a side for your favorite dishes. With just 15 minutes of prep and a few simple ingredients, this recipe packs big flavor into its light and airy crunch. Try it today for a guilt-free indulgence!
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Ingredients
- 2 pieces large sweet potatoes
- 1 cup coconut oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly cracked black pepper
Directions
Step 1
Peel the sweet potatoes and cut them into julienne or thin matchstick pieces. Aim for uniform thickness to ensure even cooking.
Step 2
Fill a large bowl with cold water and submerge the sliced sweet potatoes. Let them soak for at least 10 minutes to help remove excess starch, resulting in crispier potatoes.
Step 3
Drain the sweet potatoes and thoroughly pat them dry with a clean kitchen towel or paper towels to remove all moisture. This is critical for achieving crispiness when frying.
Step 4
In a deep frying pan or skillet, heat the coconut oil over medium-high heat until it reaches 350°F (175°C). Test the oil by frying a single piece; it should sizzle immediately.
Step 5
Carefully add a handful of sweet potato sticks to the hot oil. Avoid overcrowding the pan; fry in batches to maintain the oil temperature.
Step 6
Fry the sweet potatoes, stirring occasionally, for about 5-7 minutes or until they turn golden brown and crispy.
Step 7
Using a slotted spoon, remove the fried sweet potatoes from the oil and place them on a plate lined with paper towels to absorb excess oil.
Step 8
Immediately season with sea salt and freshly cracked black pepper to taste while they are still hot.
Step 9
Repeat the frying process with the remaining sweet potatoes, ensuring to maintain the oil temperature.
Step 10
Serve the Paleo Batata Palha immediately as a topping for salads or as a crispy snack. Enjoy!
Nutrition Facts
| Serving size | (587.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2330.5 |
| Total Fat 222.4g | 0% |
| Saturated Fat 185.0g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1306.5mg | 0% |
| Total Carbohydrate 76.8g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 10.8g | |
| Protein 7.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 141.1mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 1716.9mg | 0% |
Source of Calories