Sweet Potato Chips
When frying the sweet potato slices, maintain the oil temperature at 300º to 325ºF. This will prevent the potatoes from absorbing oil and ensure the chips emerge nicely crisped. They’re the perfect accompaniment to our chicken panini with Gruyère, tarragon and artichoke spread (see related recipe at left).
- Canola oil for frying
- 2 sweet potatoes, each about 12 oz., peeled and sliced 1/16 inch thick
- Kosher salt, to taste
Line a baking sheet with several layers of paper towels.
Pour oil into a deep fryer and heat to 325ºF according to the manufacturer’s instructions.
Working in batches and keeping the oil temperature between 300º to 325ºF, add the sweet potatoes and fry, stirring occasionally with a slotted spoon, until golden and crispy, 4 to 6 minutes. Using the slotted spoon, transfer the chips to the paper towel-lined baking sheet and immediately season with salt. Serves 4.