Ingredients
-
1 sweet potato, unpeeled and sliced paper thin
-
1-2 red potatoes, unpeeled and sliced paper thin
-
enough vegetable oil to fill a frying pan to 1 1/2" deep
-
about a 1/4 cup sea or kosher salt
Instructions
With a mandolin set on the thinest setting, slice potatoes. Lay them out between sheets of paper towels to absorb liquid.While slicing potatoes, heat oil in deep frying pan over medium heat.Top a baking sheet with a cooling rack. Place a few sheets of paper towel on top of rack.Fry potato slices, only 6 - 12 slices at a time in oil until browned, remove promptly with a slotted spoon or fish spatula, and place onto paper towel-lined rack. Sprinkle with salt, and repeat until all are fried. *Frying time is only about 30 seconds per batch depending on your oil and how hot it is. Make sure your oil is nice and hot, though.Serve warm with your favorite dip if desired.*Make sure you turn the chips while frying, and fry them until darker than you think you would like. The ones that are lighter in the center weren't quite as good as the much darker ones.
