Wash and peel the sweet potato. Wash again and dry with paper towels.
Note: When I peeled the sweet potato it exuded a bit of “milk” at the head so I had to wash it again.
Slice on the thinnest setting on a mandolin (1/32″)
Wash the chips with water and dry. Then place in a pot with enough oil to cover the chips.
On a very low fire fry the sweet potato chips for about 30 mins or until golden.
The chips are done when they float to the surface.
Drain on paper towels and add optional salt to taste.