They are not so novel now, as you can buy big bags of them in the store, but as you know, nothing tastes as good as Homemade.
Sweet Potato Chips
4 c. Coconut Oil
4 Large Sweet Potatoes or Yams
I bought one of these wonderful mandolins years ago. I always think I will pull it out and use it like a professional chef, but I never do because I think using a knife is so easy and convenient. I did, however, use it when I made these chips. I wanted the slices to be even so everything would cook at the same time. Peel and then slice all the yams.
I know coconut oil is expensive, but I found a local restaurant supplier that sells it in a 5 gallon drum for about $75. It is a lot of oil, but I use it for all my deep fat frying escapades and I have neighbors who know I have this much oil and come over to get some when they run out.
Fill your skillet or electric fryer with oil. Let it melt at 350 degrees. Cut up your yams and then drop them in the oil. My fryer has a basket that I can insert into the fryer first and then just pull the handle up and the yams are done. This makes for easy removal and even cooked chips.
Dump chips onto a plate covered in paper towels. Salt evenly and transfer to a large cookie sheet to cool and dry. I hate to admit we cooked up a lot of yams and we ate every one of them.
