Ingredients

• 4 medium white sweet potatoes

• Canola oil

• Salt

Direction

1. Peel the sweet potatoes.

2. Using a mandoline, slice them very thinly — about 1 to 1.5 mm thick.
    Always use the mandoline guard to protect your fingers.

3. Transfer slices to a large bowl of cold water. Rinse several times until the water runs clear.

4. Lay slices on paper towels and blot dry thoroughly.

   • You can also spin them in a salad spinner first, then pat dry.

5. Heat canola oil in a deep pot to 325°F (165°C).

6. Add a batch of sweet potato slices to the hot oil.

7. Fry for 7–10 minutes, stirring occasionally.

8. Remove chips just before they get too brown — they will continue to darken slightly after frying.

9. Transfer to a strainer or wire rack. Season immediately with salt and shake gently to coat.

10. Let chips cool completely so they crisp up. Repeat with remaining slices.

11. Chips are ready when lightly golden, bubbling has slowed, and the oil becomes quieter.

Notes

• Best potato: White sweet potatoes fry up the crispiest. In the U.S., look for boniato — sometimes labeled Cuban sweet potato, batata, or Caribbean sweet potato.

• Alternatives: Japanese, orange, or purple sweet potatoes also work, but flavor, texture, and crispiness will vary.