Thin chips from russet or sweet potatoes. Soak, fry, salt. Snack. Sweet potato seasoning is below if you want it.
Ingredients
- 8 russet or sweet potatoes (use however many you want)
- 1 tablespoon salt, for the soak
- Cold water, to cover
- Oil for frying, enough that the chips aren’t sitting on the bottom of the pot
Sweet potato seasoning, (optional)
- 1 tablespoon Cajun seasoning
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon lemon pepper
- Pepper to taste
Skip extra salt on the sweet potatoes. Some of those seasonings already have it.
Method
Wash the potatoes. Peel them or leave the skin on.
Slice as thin as you can. I used a mandolin at 0.5 mm.
Fill a large bowl with cold water & the salt. Soak the slices about 1 hour.
Rinse twice & pat dry.
Heat the oil to 375°F. Fry until crispy. Don’t crowd them so they sit on the bottom.
Drain on a rack if you have one, or on paper towel. Move them to a paper-towel-lined bowl for the extra oil. Move to a clean bowl.
Salt the russets, or use the seasoning mix on the sweet potatoes.
