- 2 sweet potatoes (long and thin)
- 1/2 cup canola oil
- Kosher salt
Peel sweet potatoes and slice into thin rounds. Heat oil in a shallow pan. Place enough chips to cover the bottom of the pan. Be sure to keep the flame low enough so as not to burn the oil, but high enough as to not let the oil cool down. Turn chips once or twice, being sure to brown on both sides. Remove from oil and place on a paper towel to remove excess oil. Lightly salt and serve.
Makes about 35 chips
Recipe from Sara's Thanksgiving Secrets on FoodNetwork.com
Star Rating: 4 out of 5 stars