My husband never cared for sweet potatoes until he married me. I tell him it must be my cooking! He can't resist dipping into a bowl of these crunchy chips. They're a nice change from regular potato chips.—Janelle Lee, Appleton, Wisconsin.
- 1 pound sweet potatoes, peeled and thinly sliced
- Oil for deep-fat frying
- Salt to taste
- Soak potatoes in 2-qt. of ice water for 1 hour; drain and pat dry.
- In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes, seven or eight slices at a time, 1-2 minutes or until golden brown on both sides, turning once. Drain on paper towels; sprinkle with salt. Yield: 5 servings.
Originally published as Sweet Potato Chips in Taste of Home December/January 1996, p9
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