Kardea Brown’s Twirly Tornado Chips ​| Delicious Miss Brown | Food Network

Kardea’s sweet potato Twirly Tornado Chips are piled high and topped with ALL of the fixings!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/34TCBMg
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Twirly Tornado Chips
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 35 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

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

Directions

Special equipment: a deep-fry thermometer; a spiralizer

Pour the oil to reach halfway up the sides of a Dutch oven. Heat to 365 degrees F.

While the oil heats up, cook the bacon in a large skillet over medium-high heat until crispy. Remove to paper towels to drain. Crumble once cooled.

Using a spiralizer, twist the sweet potatoes through the blade. As the potato is spiralized, use kitchen shears to snip the spirals into long lengths. (If you don’t do this, the potato will stay connected.)

Add the potatoes, in batches, to the hot oil and fry until crispy, 2 to 3 minutes. Remove to a wire rack to drain. 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 crumbled bacon and chives. Serve immediately.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#KardeaBrown #DeliciousMissBrown #FoodNetwork #TwirlyTornadoChips

Kardea Brown’s Twirly Tornado Chips ​| Delicious Miss Brown | Food Network

Read More