Camote Chips

Ingredients:

Sweet potatoes

Vegetable or Canola oil

Salt, as you like

Procedure:

Peel then slice them evenly and as thinly as you like.

Rinse the sweet potato slices and then soak for about half an hour in cold water.

Drain the sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels.

In a large, heavy pan or pot, heat about 1/2 inch of oil.

Fry a single layer of sweet potato slices to the oil—only add as many slices as fit in a single layer.

Fry the sweet potato slices until they just start to darken on the edges, about 3 minutes per batch.

Transfer sweet potato chips to layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.

Serve or store in an air-tight container at room temperature for up to two days.