Sweet Potato Crisps

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Sweet Potato Crisps

 

 

2 large (about 1.1 kg / 39 oz) sweet potato

oil for deep-frying

 

Seasoned Salt:

 

1/2 teaspoon onion salt

1/2 teaspoon celery salt

1/2 teaspoon paprika

1/2 teaspoon ground cumin

 

 

1. Using vegetable peeler, peel strips lengthways from sweet potato.

 

2.Deep-fry quarter of the strips in hot oil about 7 minutes or until

strips are lightly browned; drain on absorbent paper. Repeat with

remaining strips.

 

3. Sweet potato strips become crisp on cooling.

 

 

4. Just before serving, sprinkle with seasoned salt.

 

Seasoned Salt: Combine all ingredients in bowl; mix well.

 

 

 

NOTE: Recipe can be made 2 days ahead.