Sweet Potato Chips
- 1 to 2 sweet potatoes, depending on size
- canola oil – enough to cover the bottom of your skillet about ¾ to 1 inch deep, or the amount indicated by your deep fryer
- salt to taste
- optional other spices, like pepper, paprika, garlic powder, chili powder, cumin, or curry powder
Slice potato into thin discs using a mandolin (carefully!).
If you’ve got a deep fryer, follow the instructions.
Otherwise, heat the oil in a (cast iron) skillet. When the oil is hot, place the chips (don’t splash!) in a single layer. Cook on medium-high heat until golden brown, flipping as needed. 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.
Move them to a paper-towel lined cooling rack. Before they’re fully dry, season to taste.