Like most people, I love all things fried. Whether it’s a snickers bar or potato, I’m more than willing to give it a go. This weekend at the Dupont Farmer’s Market, the beautiful sweet potatoes and beets were calling my name, so I brought them home, not to roast, but to fry. Here’s take on turning them into chips. The secret is to use a mandoline to slice them so they’re thin enough to get crispy, but not thin enough to brown.
In a small bowl, mix together the sea salt and rosemary. Set aside. Using a mandoline or a sharp chef’s knife, slice the potatoes crosswise into very thin rounds, about 1/16 of an inch thick.
Pour enough oil into a large saucepan to reach a depth of 1 inch. Set the pan over medium heat and heat the oil to 350 degrees F. Test the oil by dropping in a sliver of sweet potato. It should sizzle immediately. Carefully drop a handful of potato slices into the hot oil. Use a skimmer or large slotted spoon to turn the potato slices frequently, and fry them for about 2 minutes, or just until they are golden. Carefully but quickly remove them from the oil to a large paper-towel-lined rimmed baking sheet or a large brown paper bag to drain. Continue to fry the sweet potatoes in batches until you have fried them all. Sprinkle some of the rosemary salt over the chips and place the chips in a decorative bowl or napkin-lined basket. Serve the chips at room temperature.
Do ahead: The chips may be fried up to a day in advance and kept in a paper bag or loosely covered bowl at room temperature.