Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon fine or flaky sea salt
  • 1 teaspoon very finely minced rosemary leaves
  • Vegetable oil (for frying)
  • 2 large sweet potatoes with skins on (scrubbed clean)

Instruction

  • In a small bowl, mix together the sea salt and rosemary. Set aside.
  • Pour enough oil into a large saucepan to reach a depth of 1 inch. Set the pan over medium heat and heat the oil to 350°F (175°C). Line a baking sheet with paper towels or cut open a large brown paper bag. Test the oil by dropping in a sliver of sweet potato. It should sizzle immediately.
  • Using a mandoline or a sharp chef's knife, slice the potatoes crosswise into very thin rounds, about 1/16 of an inch thick. Carefully drop a small handful of potato slices into the hot oil, being careful not to crowd the pan. Use a skimmer or large slotted spoon to turn the potato slices frequently as you fry them until they're golden brown, about 2 minutes total. They'll turn brown more quickly than regular potatoes because of the sugar in the sweet potatoes.
  • Carefully but quickly move the chips from the oil to the baking sheet or a large brown paper bag to drain. Continue to fry the remaining sweet potatoes in batches. Let the chips cool to room temperature.
  • Sprinkle some of the rosemary salt over the chips and place the chips in a bowl or napkin-lined basket. Serve at room temperature.