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1990s Recipes + Menus

Sweet-Potato Chips With Lime Salt

September 1998
  • 4 limes
  • 1/2 teaspoon salt
  • 1 large sweet potato (about 3/4 pound)
  • 3 cups vegetable oil
  • Finely grate enough lime zest to measure 1/2 teaspoon and in a small cup stir together with salt. Peel sweet potato and using a vegetable peeler shave as many long strips as possible from potato.
  • In a deep 10-inch heavy skillet heat oil over moderately high heat until a deep-fat thermometer registers 375F. and fry potato strips in 3 batches, stirring frequently, until lightly browned and bubbling stops, about 1 minute. Transfer chips as fried with a slotted spoon to paper towels to drain and sprinkle with lime salt.