Pair with the Blue Corn Fried Chicken recipe in the A New Harvest Season article in the April 2016 issue.

Sweet Potato Chips
Serves 4

  • 1 sweet potato, peeled
  • 1⁄2 cup red chile powder
  • 1⁄2 cup kosher salt
  • 4 cups canola oil
  1. Mix salt and chile powder in a bowl. Heat canola oil to 275° F in a stainless-steel pot. While the oil is heating, use a potato peeler to peel long strips of sweet potato into a bowl. When the oil is hot, add the peelings to the oil. Use a metal spoon to keep the chips separated as they cook. Cook for approximately 5 minutes, or until the chips rise to the top. Remove the chips carefully from the oil using a slotted spoon and transfer to a baking sheet. Dust with the salt-chile mixture and let sit until crisp.