RECIPE # 5225 - TAMMY ALGOOD'S LIME-SALTED SWEET POTATO CHIPS, Wednesday, August 20, 2014

6 cups canola or vegetable oil
2 teaspoons finely grated lime zest
2 teaspoons salt
3 large sweet potatoes, peeled
1/2 fresh lime juice
Place the oil in a deep, heavy skillet over medium high heat and attach a candy thermometer. Meanwhile, in a small bowl, mix together the lime zest and salt, and set aside. With a vegetable peeler or mandolin, shave as many long strips as possible from the sweet potatoes. When at the end, use a sharp knife to finish slicing as thinly as possible.
When the oil reached 375 degrees, add some potato strips and fry in batches for about 1 minute per batch. Make sure you don’t overcrowd the skillet. Give the potatoes enough room to freely move around. Remove with a slotted spoon, and drain on paper towels. Repeat with the remaining potatoes. Transfer the cooled chips to a serving bowl, and sprinkle with the lime salt. Just before serving, sprinkle with the juice of the lime.
6 servings
STORAGE NOTE: Leftovers should be stored in an airtight container at room temperature. Do not freeze.