SWEET POTATO CHIPS

By BobD

Ingredients

• 6 SERVINGS
• 1 pound sweet potatoes, peeled and sliced paper-thin
• 3 to 4 cups organic canola oil (or enough for about 3 inches in a wok, deep-fryer or wide saucepan)
• Salt to taste (optional)

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

Prepare the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 360 to 375 degrees. Use a deep-fry thermometer to measure the temperature.

Cook a handful of sweet potato slices at a time. They are ready as soon as the edges curl and brown, which should take no more than a minute and probably will take much less. Do not crowd the pan.

Using a deep-fry skimmer, remove from the oil and drain on paper towels on a rack. Allow the oil to come back up to 360 to 375 degrees between batches.

Season with salt if desired and serve.

Yield: Serves six.

Advance preparation: You can slice the sweet potatoes an hour or two before you fry them, but they should be served right away.