Ingredients
- 1 large sweet potato, peeled - for every 4 people you want to serve
- Corn oil for deep frying
- Kosher salt (and other seasonings as you desire)
Preparation
Step 1
Slice potatoes very thinly on a mandoline. The slices shouldn't be floppy and paper thin, but rather still have some structure to them, with nice clean edges.
Pour 3-4 inches of oil into a heavy bottomed, deep pot and (checking with a fry thermometer) heat over medium-high heat to 325℉ degrees.
Preheat oven to 200℉ degrees.
Line a baking sheet with paper towels and keep handy.
Add about one-quarter of the potatoes to the hot oil and cook, turning once with a wire skimmer, until golden brown, about 2-3 minutes. Watch the temperature and keep it as close to 325℉ as possible when cooking. Once the chips start to color they will darken quickly, so pay attention starting around the 2 minute mark.
Transfer to the paper towels to drain and immediately season with salt. Place the baking sheet in the oven to keep them warm while you cook successive batches of chips.