JANUARY/FEBRUARY 2008
Add Comment (0)Sweet Potato Chips
Makes enough for a large bowl
6 large sweet potatoes, peeled and left in water
vegetable oil for frying (at least four inches deep)
salt for seasoning chips
2 cups whole-milk sour cream
Sriracha chili sauce (found in the Asian section of the grocery)
Using a hand slicer with a waffle cutting blade (or straight blade), thinly slice sweet potatoes. Fry slices in 350-degree oil. Stir to cook evenly. When they stop bubbling, remove from oil and drain on a paper towel. Sprinkle with salt. Serve with sour cream drizzled with Sriracha sauce.
