Okinawa Sweet Potato and baby Dutch Yellow® Potato Chips
By Chef Tom Fraker



Ingredients
1 pound Okinawa Sweet Potatoes sliced very thin
1 pound Baby Dutch Yellow® Potatoes sliced very thin
Canola Oil (apporximately 1 cup absorbed) as need for frying
Kosher Salt to taste

Directions
Pour 2 inches of oil into a heavy pan and heat to about 365ºF.

Carefully drop the potatoes in the oil but do not over crowd the pan. Fry until golden brown.

Remove from the oil and drain on paper towels. Season right out of the fryer.


Servings: 24

Note:

Using a mandoline is the best way to slice fruits and vegetables very thin.