Ultra Thin and Crispy Sweet Potato Chips

Servings: 8  Preparation Time: 0:20

2 whole sweet potatoes
vegetable or canola oil for frying
sea salt to taste


1. Peel the sweet potatoes.
2. Using an electric slicer or a mandolin slice the potatoes as thin as you can and still get a complete chip. It is very important that the thickness of the chips be as even as possible or else one edge will burn and the other will not be crisp.
3. Heat the frying oil to 350 degrees.
4. Fry chips in batches and do not over-crowd the fryer. Agitate the chips with a long wooden spoon so they don’t stick together.
5. Remove the chips from the frying oil with a slotted spoon or spider’s web sieve and place on paper towels. Season immediately with a light dusting of sea salt.