Sweet Potato Chips
2-3 large sweet potatoes
Peel the sweet potatoes. Cut potatoes using the slicer in food processor so they come out uniform. If you don’t have access to one of these you can cut them by hand. They can be as thick or thin as you like. Just remember the thicker they are the longer the cooking time will be.
Place an amount of oil in a large skillet so that the oil is about 1/2 inch high, enough to cover your chips. Heat to med high. Test one chip and get a feel for if the oil is hot enough, too hot etc and how much cooking time it needs. Watch the chips at all times. When one side is golden brown, flip it over. The point here is to get rid of the moisture in the potatoes, so if your chips are coming out and ending up a little soggy, they need to cook longer.
When your chips are done place them on a plate with some paper towels to catch the excess oil. Salt them immediately after taking them out of the oil so the salt sticks, then put in a large bowl.