Sweet Potato Chips with Chili-Lime Salt

I saw Giada deLaurentiis make beet and sweet potato chips on a recent episode.  I didn't have any beets on hand, but I did have some sweet potatoes.  I used an inexpensive mandoline to slice a sweet potato very thin.  And it only takes the chips a couple of minutes to fry up.

Now the other thing Giada did with the chips was to season them with an herb & garlic flavored salt.  Well, I didn't want rosemary on my sweet potato chips (not this time, anyway).  What sounded good to me was a little chili powder-flavored salt.  Oh - and how about some lime?  And let me tell you... THAT was good!  A little goes a long way.  So, so good.  A nice little snack or side to your burgers and sandwiches.  Don't you love serendipity?

Sweet Potato Chips with Chili-Lime Salt

Vegetable oil

2 tablespoons kosher salt
1/2 - 1 teaspoons chili powder
grated zest of 1 lime
1 sweet potato


Heat 2 to 3 inches of oil in a deep pan to 350 F.

Mix the salt, chili powder, and lime zest well.  Set aside.

Slice the sweet potato very thin.  Fry a scant handful of chips at a time.  (This makes sure that you don't lower the oil temperature too much at one time.)  Fry about 2 minutes.  Edges will curl up and chips will turn slightly golden (some will turn very golden!)  Remove chips with a spider or large slotted spoon to a cooling rack set over a baking sheet.  Sprinkle with seasoned salt while still hot.  Repeat with remaining chips.