Recipe courtesy of Ree Drummond
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Spicy Sweet Potato Chips
Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: a mandoline (optional); a deep-frying thermometer

In a heavy Dutch oven, heat 3 to 4 inches of oil to 320 degrees F (use a thermometer to keep the temp right!).

Trim the tops off the sweet potatoes and finely slice into rounds using a mandoline or knife. Pat them dry with kitchen paper.

Mix together the garlic salt, black pepper, paprika, chipotle, cayenne and kosher salt in a small bowl and set aside.

Lower a batch of potatoes into the oil with a spatula. Cook, stirring frequently, until crispy, 3 to 4 minutes. Remove with a slotted spoon or spider to a baking sheet lined with parchment. Sprinkle on some of the spice mix. Cook the remaining batch.

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