FRIDAY SWEET POTATO CHIPS

                        

This has become a family favorite ever since I got my mandoline!   Just be careful when you are slicing with your mandolin   because  I don’t want you to lose a finger!  Seriously, slice slowly for more control (even though it is fun to slice quickly)!   Homemade sweet potato chips are fast and easy and they go with almost everything.  It’s just hard to get them to the table because everyone eats them as fast as you can make them!

Ingredients:

4-5   sweet potatoes (I choose the pinkest ones I can find because they have the best flavor.

Canola oil

Sugar (for sprinkling)

Instructions:

*Peel the sweet potatoes and trim off any brown spots

*Slice the sweet potatoes with a mandoline about 1/16 of an inch thick.

*Pour about ½ inch of canola oil in a cast iron skillet  (or the heaviest skillet you have).

*Heat oil on medium high (put one potato slice into oil to test the heat—if the slice begins to sizzle then add an even layer of sweet potato slices into the oil).

*Keep a watchful eye on the frying potato slices.  Adjust the heat up or down as needed but keep the heat high enough so that slices continuously sizzle.

*Move slices around slightly and turn them over as necessary using stainless steel tongs or a long handled fork.

*Just before potato slices begin to lose their pink color and move toward brown, remove them from the oil with a slotted spoon and place them on a large baking sheet that is layered with paper towels.

*Pay close attention to the oil—if you need to turn it off briefly while you remove the cooked slices, then do so.

*Lightly sprinkle potato slices with sugar.

*Turn the heat back on the oil and add another layer of sweet potato slices into the hot oil.

*Repeat the frying process until all of your sweet potato slices are cooked.

* If you need to put the baking sheet into a warm oven to keep the chips hot, make sure you remove the paper towels beforehand.

REMINDER:

*Keep a lid which is the exact size of the pan you are using for frying near the frying pan.

*Keep a watchful eye on the heat of the oil in your frying pan.  If you feel like it is getting too hot be ready to turn off the heat and to cover with the lid.

*Keep baking soda handy when frying.