Here are my secrets to making the perfect paleo sweet potato chips. Everybody does their chips a little differently but this is by far the best way I know.
First of all you will need fat to cook it in. When I roast my bones for bone broth the fat renders down and I regularly pour this off the tray into a container. This gets stored in the fridge and when we have enough (about 1 litre) I fry up some chips.
The sweet potatoes are peeled and cut into chips approximately 10mm x 10mm x 15cm.
I cook these in a pot of boiling water until I can just get a skewer through the chip. The potato should still feel firm. Once drained and dried they are ready to be cooked in the fat.
Test the temperature of the oil by dipping one end of the chip in. If the oil immediately begins to bubble around the potato you should be right to go.
The key is not to overcrowd the oil. If need be, cook the chips in several batches. The only problem here is that they do take a good 5 minutes or so to cook.
Once cooked, remove from the oil with a slotted spoon and place on some paper towel to rest. Give them a few minutes before you serve. Sprinkle with some sea salt and rosemary for a flavour infusion.
Serve on their own or couple with a Steak Salsa Verde.