Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: MommaChristine
Ingredients
1 large sweet potato
canola oil
2 tsp sea salt (optional)
Directions
Pour canola oil in a deep fryer to the fill line. Warm the deep fryer to 375 °F.
While the deep fryer is warming, use a mandolin on the thinnest setting to slice the sweet potato. Allow sweet potato to sit on a dry paper towel while the oil is warming.
Once the oil is warm,place a single layer of sliced sweet potato in the deep fryer basket and submerge for 3 to 4 minutes or until golden brown.
Once golden brown, remove and sprinkle with sea salt. Allow the chips to cool on a dry paper towel.
They can be stored for several days in a large ziploc baggie.
Notes
My entire family loves these chips!
Substitutions
Use any safe oil that can be used to deep fry at high temps in place of the canola oil. Avoid soy and/or peanut oil if needed.
Use a white potato in place of the sweet potato.
Use kosher or table salt in place of the sea salt, or no salt at all.
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