Sweet Potato Chips
- 1 to 2 sweet potatoes, depending on size
- enough olive oil or other vegetable oil to cover the bottom of your frying pan about ¾ to 1 inch deep
- salt and pepper to taste
- optional other spices, like paprika, garlic powder, chili powder, cumin, or curry powder
Slice potato into thin discs using a mandolin (carefully!).
Place discs into the oil, in a single layer.
Cook on medium-high heat until golden brown, flipping as needed.
Transfer to a plate with a paper towel to absorb extra oil.
While they’re still a little wet, season to taste!
As they dry, move them from the paper towel plate to a serving plate.
It’s good to get a system going where not all the chips brown at the same time. Start with half what you have room for, then a bit later add a few, and then as you take one out, put a new one in, etc.