Ingredients

• 2 sweet potatoes, peeled and sliced thin
• 4 cup avocado oil
• 1 teaspoon sea salt
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon black pepper

Steps

1. Fry for 3 to 5 minutes, stirring occasionally, until the chips are light golden brown and crispy.
2. Peel the sweet potatoes and slice them as thin as possible, about 1/8 inch thick, using a mandoline slicer or sharp knife.
3. Place sliced sweet potatoes in a bowl of ice water and soak for 15 minutes to remove excess starch and prevent sticking.
4. Drain the sweet potatoes thoroughly and pat completely dry with paper towels.
5. Heat the avocado oil in a deep heavy-bottomed pot or Dutch oven to 350°F, using a thermometer to monitor temperature.
6. ⚠️ SAFETY WARNING: Hot oil can cause severe burns. Keep face and hands away from the pot and never leave oil unattended while heating.
7. Working in batches, carefully place a handful of dried sweet potato slices into the hot oil, stirring gently to separate them.
8. Use a slotted spoon to remove the chips from the oil and transfer them to a paper towel-lined plate.
9. Repeat frying process with remaining sweet potato slices in batches, allowing oil temperature to return to 350°F between batches.
10. In a small bowl, combine sea salt, cayenne pepper, and black pepper.
11. While chips are still warm, sprinkle the seasoning mixture evenly over all the chips.
12. Let chips cool for 5 minutes to crisp up further, then serve immediately.

Nutrition