Extra Crispy Sweet Potato Chips

Instructions

1. 1

   Wash and peel the sweet potatoes. Using a mandoline or a sharp knife, slice the sweet potatoes into very thin rounds, about 1-2 mm thick.

2. 2

   Place the sweet potato slices in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps achieve extra crispiness.

3. 3

   Drain the slices and pat them completely dry with a clean kitchen towel or paper towels.

4. 4

   Pour the sunflower oil into a deep, heavy-bottomed pot or deep fryer and heat it to 170°C (340°F).

5. 5

   Working in small batches, carefully add the sweet potato slices to the hot oil. Fry for 2-3 minutes, stirring occasionally, until the chips are golden brown and crispy.

6. 6

   Use a slotted spoon to remove the chips from the oil and transfer them to a plate lined with paper towels to drain excess oil.

7. 7

   While the chips are still hot, sprinkle them evenly with sea salt.

8. 8

   Allow the chips to cool slightly before serving. Enjoy your extra crispy sweet potato chips!