Crispy Sweet Potato Chips With Rosemary
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 4 - 6 Sweet potatoes or yams, The thinner and longer the better
  • 2 Tablespoons Dried Rosemary
  • 4 Tablespoons Kosher salt
  • 24 ounces Crisco or other vegetable shortening
Instructions
  1. Peel the sweet potatoes or yams.
  2. Use a mandolin or a slicer to slice the potatoes very thin.
  3. In a cast iron pot or other deep pot heat the Crisco on medium high heat until a potato slice dropped into it sizzles (about 5-8 minutes).
  4. Once the oil is hot carefully drop one handful of the sliced potatoes into the hot oil, about 1 ½ cups if you are measuring.
  5. Cook the sweet potatoes in the hot oil, stirring occasionally to cook evenly until they begin to turn crispy brown on the edges (about 5 minutes).
  6. While the sweet potatoes are cooking, cover a tray with several layers of paper towels.
  7. While the sweet potatoes are cooking, mix the salt and rosemary together in a mortar and pestle and crush lightly. Set aside.
  8. Using a metal slotted spoon with a long handle, carefully scoop the sweet potatoes from the hot oil and spread out on the paper towels.
  9. Immediately sprinkle the salt and rosemary mixture on top of the hot sweet potato chips while they are still glistening with oil. The spices will stick to the chip.
  10. Drop another handful of sweet potato slices into the hot oil and repeat until all of the slices are cooked.
  11. Spread each of the newly cooked chips on top of the last batch and season each layer with the salt and rosemary mixture.
  12. Serve warm or room temperature. They will stay crisp for several days, but are best if eaten within several hours of making.
Recipe by Mama Caruso Cooks at https://mamacarusocooks.com/crispy-sweet-potato-chips-with-rosemary/