Sweet potatos ( I only used 2 and got all the chips and then some you see in the picture)
Peanut or Vegetable Oil
In a heavy large pot, heat 2-3 inches of oil to 325 degrees. Meanwhile, slice your sweet potatoes about 1/16 – 1/8 inch thick in a food processor or by hand ( thinner = better).
In three seperate small bowls combine the following spices:
1 Tbsp. salt + 1 tsp. paprika + 1/8tsp cayenne
1 Tbsp. salt + 1/2 tbsp. cinnamon + 1/2 Tbsp sugar + 1/8tsp. cayenne
1 tsp. salt + 1/2 Tbsp ground ginger + 1/2 Tbsp. sugar
You may have to fiddle with the combinations to get the taste just right for your personal taste.
When oil is hot enough add sweet potatos in small batches. Cook until crisp.Transfer to a plate covered in paper towels to drain. Immediately sprinkle with a little bit of desired seasoning and toss well. Continue with the rest of the chips.
Notes: Keep an eye on the temperature of your oil. It will drop as you add a batch so you will have to adjust as necessary. Also, make sure you season as soon as the chips come out of the oil, otherwise it won’t stick to the chips. Store in an airtight container or paper sack after the chips have cooled.