Sweet Potato Chips

You won't believe it, but we are still eating sweet potatoes from last summer's crop.  We have almost finished them, but there are still a few left in the garage.  One of our favorite warm weather ways to eat sweet potatoes is to make sweet potato chips.  They are perfect with summer foods like anything on the grill and of course the best side to go with a juicy hamburger.  

My favorite way to make them is to fry them, but they are also really good made in the air fryer.  Try these air fryer sweet potato chips.  You can also make regular potato chips which are really good too.  

I wash the sweet potatoes then slice them thinly with a sharp knife.  You can also use a mandolin, but I get thinner slices with slicing by hand.  

To fry, simply heat some oil (I use peanut oil) until hot in a heavy pot.  It doesn't take much oil.  

I remove the sweet potatoes from the hot oil and cool on a rack over a paper towel lined jelly roll pan like this.  

These yummy sweet potato chips are really easy to make and go perfectly with all of our favorite summer foods.  Fair warning...if your family is anything like mine, they will be gobbled up in no time.  

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Sweet Potato Chips
Ingredients:
Sweet Potatoes (I use 3 large sweet potatoes for our family of 6)
Peanut oil (or another frying oil)
Salt

Instructions:
1.  Slice sweet potatoes into thin rounds.  
2.  Heat oil on medium high heat on stove in large heavy pot or dutch oven.  You could also use a deep iron skillet.  I only use an inch or two of oil.  
3.  When oil has heated, dip a sweet potato slice in to see if the oil is hot enough to fry the potato.  It will sizzle and start to puff up or curl up a little.  
4.  Stir gently with a slotted utensil paying attention to the crispness and color of the sweet potatoes.  They fry pretty quickly.  I have never timed them, but I don't think it takes more than a couple of minutes.  
5.  Using a slotted utensil, lift the sweet potatoes onto a cooling rack that is positioned over a jelly roll pan.  I put paper towels on the jelly roll pan to soak up any dripped grease.  Salt to taste.
6.  Move to a serving dish to serve.  

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