Sweet Potato Crisps

Wash the sweet potato thoroughly under cold running water and pat dry with a clean cloth.

Peel the sweet potato using a vegetable peeler or knife, removing the skin completely.

Using a mandoline slicer or sharp knife, slice the sweet potato into thin, even chips approximately 2-3mm thick.

Place the sliced sweet potato chips in a colander and rinse under cold water to remove excess starch, then pat dry thoroughly with paper towels.

Heat oil in a deep pan or wok over medium-high heat until it shimmers and a chip sizzles immediately when tested in the oil.

Working in batches to avoid overcrowding, carefully add the sweet potato chips to the hot oil and fry until they turn golden brown and crisp, stirring occasionally.

Remove the crisps from the oil using a slotted spoon and drain on paper towels.

While still warm, sprinkle salt generously over the crisps and toss gently to coat evenly.

Transfer the crisps to a serving bowl and serve warm, allowing them to cool slightly before eating for maximum crispness.