Sweet Potato Chips

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

The secret to producing crispy sweet potato chips lies in slicing the tubers very thinly. The slices must be quickly fried in hot oil for a few minutes, and drained on paper towels. The chips, served piping hot or at room temperature, are a delicious garnish to grilled burgers. They would also make a colorful accompaniment to the Chili-Rubbed Sirloins with Guacamole Salsa.

Ingredients

• 2   pounds red-skinned sweet potatoes
• Canola oil for frying chips
• Kosher salt

Directions

1. Peel sweet potatoes.
2. Using a large, sharp knife, carefully slice potatoes crosswise into paper-thin rounds.
3. Pour oil into a medium, heavy saucepan to a depth of 3 inches and heat to 325 degrees F.
4. Working in batches, fry sweet potato slices until they begin to curl and brown in spots, stirring occasionally, about 3 minutes.
5. Using a slotted spoon, transfer chips to paper towels to drain.
6. Season with salt.
7. Transfer to a serving bowl.
8. Serve warm or at room temperature. (The chips can be made 3 hours ahead.)

YIELD: SERVES 6 TO 8