Sweet Potato Chips

The secret to crisp sweet potato chips is to fry them in small batches, in peanut oil, at a low temperature. This makes 6 servings when served as a side but will be plenty for 10 appetizer servings.

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Ingredients

2 sweet potatoes, peeled about 2 pounds
4-6 cups peanut oil
Kosher salt

Instructions

Peel sweet potatoes and cut into 1/16-inch-thick slices, using a mandolin.
Pour peanut oil to depth of 3 inches into a Dutch oven and heat over medium-high heat to 300°F.
Fry potato slices in small batches, stirring often, 4 to 4 1/2 minutes or until crisp.
Drain on a wire rack over paper towels and immediately sprinkle with desired amount of cosher salt.
Cool completely and store in an airtight container at room temperature up to 2 days.

Notes

This recipe is from the Southern Living website (https://www.southernliving.com/syndication/sweet-potato-chips-0)