A few years ago, The Fly Rod Gawd and I were visiting St. Michaels in Maryland and we stopped at this great restaurant whose name I can't remember. It was one of those great evenings that no matter how hard you try, you just can't recreate.
As we were sitting in the dinning room, looking out over the Chesapeake, our waiter brought us a plate of fresh sweet potato chips. We had never had crispy sweet potato chips before, but as soon as we tried them we wondered where they had been all our lives!
Not only were we lovn' the chips, but just as our dessert was being served a Barbershop quartet that was having dinner at the same time broke out in song!
It was such a wonderful night and one that we will never forget.
You will be surprised at how easy these chips are to make and everyone seems to love them. They can take on a lot of different flavors, but we like them with a spicy chili salt and a lime sour creme.
6 cups Canola oil
2 tablespoons sea salt
1 tablespoon chipotle pepper powder
8 ounces sour creme
2 large sweet potato
Heat the oil in a heavy bottom pan to 375 degrees.
Mix the salt and chipotle pepper in a small bowl, set aside. Add the sour creme to a small bowl and mix in the juice and zest of the lime, set aside.
Peel and slice the sweet potato very thin. Fry the sweet potato's in batches until golden brown. Remove with a slotted spoon to drain on paper towels. Immediately season with the chili salt. Serve with the lime sour creme for dipping.