|*This recipe is easily doubled or tripled if needed|
|2 Large||Sweet Potatoes, Very Thinly Sliced|
|1 Jar||Maple Bacon Shake|
|Cooking Oil For Frying (We Used Vegetable)|
1) Scrub sweet potatoes. Using a slicer, carefully slice the sweet potatoes so they produce very thin, even slices. *You will want to use a slicer to make the chips even. Using a knife will cause the slices to be uneven and cook improperly. Once potatoes have been sliced, place in a large bowl of cold water for 30 minutes. This helps to remove some of the starches.
2) Drain potatoes in a colander. Using towel or paper towel, dry the potatoes to remove as much of the water as possible. DO NOT place wet potatoes in hot oil.
3) In a deep pot, pour 2 to 3 inches of clean cooking oil and heat on a medium-high temperature; about 8 minutes.
*If you have a deep fryer at home, you may try that as well.
4) If cooking in a pot, lower the burner temp to medium and place the sweet potato slices 6 to 7 at time (about 5 at time for a small pot) in hot oil, being careful of splattering. Let cook for about 1 minute then turn over the slices with tongs. Continue flipping chips until they have browned around the edges and the skin is bubbly and browned.
Note: If the oil becomes too hot, it will cause the sweet potatoes to burn or become a deep brown quickly into frying. If this happens, lower the burner temp to a low-medium temperature.
5) Remove the chips with a slotted spoon onto a plate or baking sheet lined with paper towel. Immediately sprinkle the chips with the Maple Bacon Shake seasoning and let cool before transferring them to a bowl. (The seasoning will stick better if sprinkled on chips right away). Repeat steps 4 & 5 until all the slices have been cooked. Serve chips with dip or on their own.