A mandoline set at the thinnest level will make quick work of slicing a sweet potato, but it’ll take some patience to cook your way through the towering mound of slices. The results will be rewarding, though, for the effort involved. I don’t advise baking them if you plan to serve the chips with dips and spreads; they tend to shrivel up, leaving very little surface. Don’t bother to peel them first if you’re slicing them thinly; the fine ring of skin gives them character. If serving these without a dip, consider sprinkling on some fresh lime juice and rosemary infused sea salt. These chips are exceptional with salsas, guacamole, and sweet onion dip.
Ingredients
- 1 large sweet potato, 2½ to 3 inches at widest
- Vegetable oil for frying
- coarse sea salt
How to Make It
- Wash the sweet potato and pat it dry. Use a mandoline or other V-blade slicer to cut the sweet potato into very thin slices (1/16 to 1/8 inch thick).
- Pour vegetable oil to a depth of several inches in an electric fryer or deep, heavy-duty skillet outfitted with a fry/candy thermometer. Heat the oil to 350°F. Line a plate with paper towels.
- Fry the potato slices in batches of five or six until golden and beginning to bubble and “hiss,” 2 to 3 minutes. Remove the chips with a slotted spoon and drain on the prepared plate. Sprinkle lightly with coarse salt.
- Store in an airtight container at room temperature for up to 2 days.