Sweet potato chips with lime salt from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • twoyolks on November 16, 2016

    The difference between over-browned sweet potatoes and properly fried sweet potatoes is a narrow time window. In either case, they end up rather ugly looking as the sugars over caramelize. The sweet potatoes are sliced with a vegetable peeler which gets them thin enough to actually becoming crispy before burning which is nice. I liked the lime zest with the sweet potatoes but it was difficult to get an even application across the sweet potatoes.

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