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In the Kitchen
- Level: Intermediate
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
Share This Recipe
- Level: Intermediate
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
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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