Sweet Potato Chips
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4 (about 3 pounds) sweet potatoes or yams, peeled
peanut oil for deep-frying
coarse salt to taste

With a mandoline or knife cut the potatoes into 1/16-inch slices and
pat them dry with paper towels. In a deep fryer heat enough oil to
measure 2 inches to 380F and in it fry the potato slices in batches,
turning them, until they are golden brown. Transfer the chips with a
slotted spoon to paper towels to drain and sprinkle them with the
salt. Makes about 16 cups.





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