Sweet Potato Chips with Lime Salt
• 4 Limes
• 1/2 tsp salt
• 1 Large sweet potato (3/4 pound), peeled
• 3 cups vegetable oil
Finely grate enough lime zest to measure 1/2 teaspoon and stir together with salt in a cup. Shave as many long strips as possible from potato using a vegetable peeler.
Heat oil in a deep 10-inch heavy skillet over moderately high heat until a deep - fat thermometer registers 375 degrees F and fry potato strips in 3 batches, stirring frequently, until lightly browned and bubbling stops, about 1 minute. Transfer chips with a slotted spoon to paper towels to drain and sprinkle with lime salt. Recipe can double to serve 4.
Courtsey of Gourmet Everyday