Sweet Potato Chips with Lime Salt
makes about 200 chips
1 1/2 teaspoons finely grated lime zest
1 Tablespoon Kosher salt
2 large sweet potatoes (about 1 1/2 pounds total)
Vegetable oil for frying
In a small bowl, stir together lime zest and salt; set aside.
Peel potatoes. Using a vegetable peeler, shave as many long strips as possible from the potatoes, turning the potato as you go.
Heat 2 inches of oil in a 3 to 4-quart wide, heavy bottom saucepan over moderately high heat until it registers 350º F on a thermometer. Fry strips in 6 batches, stirring frequently, until chips are lightly browned and bubbling stops, about 1-2 minutes. Transfer chips to paper towels to drain and sprinkle with lime salt. Enjoy!
Printed from thegalleygourmet.net
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