Sweet Potato Chips

Directions

1. I like to use Rosemary salt for these so you can skip this step if you want to use plain salt. Mix together a tablespoon of salt with one drop of Rosemary Essential Oil. Ensure it is food grade. Contact me to find out about what I use.
   
2. Slice sweet potato very thinly on a mandolin
3. Heat preferred fat in a deep frying pan. You will need it approximately 2cm deep
4. Test if the oil is hot enough by dropping one slice of sweet potato in. If it immediately starts bubbling your fat is hot enough
5. Place a handful of sweet potato slices in the fat and spread with a spatula
6. Cook until they start to feel a little firm with the spatula and are starting to curl and have deepened in colour (if they've started to go brown you've let them go too far and they will taste burnt)
7. Remove with a slotted spoon or a deep fryer scoopy thing (I don't know what these are called, can you tell?)
8. Place on paper towel or clean but not favourite tea-towel (if you prefer not to waste paper like me) for a moment to drain off excess fat
9. Place in a bowl and sprinkle with salt. Toss around to ensure even salting
10. Enjoy!
11. Store any leftovers in an airtight container