KINDA THAI-ISH SORTA NACHOS
Cook Time: 20 minutes
Yields: 1 large plate of nachos (2-3 servings)
1 cup vegetable oil, 1 large or 2 small sweet potatoes
2 small bell peppers , finely diced
1-2 jalapenos, de-seeded and finely diced
1 carrot, minced
2 green onions, chopped from light green to dark green
1/2 cup peanut butter, 2 TBS white vinegar , 2 TBS tamari, 1 TBS sesame oil, 1 TBS sriracha (or to taste)
2 tsp brown sugar, 1 tsp fresh ginger
Get the vegetable oil in a small pan over medium-high heat for frying your chips. Alternatively, you can bake these chips (see the recipe link to the original in the above text). Using a mandolin or your very best knife skills, make paper thin, even slices of the sweet potato and set aside. While the oil heats, prepare your vegetables (as indicated above) and the dressing. Combine all of the ingredients for the peanut sauce (peanut butter through sriracha) in a food processor and pulse until well blended.
Test the temperature of your oil- it should be about 375 degrees F. If you don't have a kitchen thermometer, toss a single sweet potato slice in- it should start to brown within a minute or two. If it browns to quickly, the oil is too hot. If it browns too slowly, the oil needs a little more heat. Working in small batches so as not to overcrowd the pot, toss a handful of sweet potato slices into the oil. Just as they start to show a bit of browning, pull the chips out with tongs or a slotted spoon and toss them onto a paper towel to drain the excess oil. Repeat until all the chips are done.
Layer half of the chips onto a large plate and top generously with peanut sauce and vegetables. Repeat with the second half of the chips, sauce (I end up using most of the sauce, but not all of it) and vegetables, and top with the green onions