Total Time
40 Mins
Yield
Makes 6 to 8 servings
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Cut sweet potatoes into 1/16-inch-thick slices, using a mandoline. Pour peanut oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 300°. Fry potato slices, in small batches, stirring often, 4 to 4 1/2 minutes or until crisp. Drain on a wire rack over paper towels. Immediately sprinkle with desired amount of kosher salt. Cool completely, and store in an airtight container at room temperature up to 2 days.

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