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.
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