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Sweet Potato Chips with Lime Salt


Serves 2

• 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