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Sweet Potato Chips


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.

Sweet Potato Chips
1 tablespoon fine or flaky sea salt
1 teaspoon fresh rosemary, very finely minced
vegetable oil
1 large sweet potato, scrubbed clean but not peeled

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Filed under Food, Recipes