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