Sweet potatoes, Yukon gold potatoes, purple potatoes and lotus root (found in Asian cuisine) are sliced thin and fried into this crispy, tasty finger food. Pair with anything from hummus to guacamole.
2 sweet potatoes or yams, peeled
2 yukon gold potatoes
2 purple potatoes
l piece lotus root, peeled
1 qt. vegetable oil, for frying
Coarse salt, to taste
1. Slice all the potatoes and lotus root into 1⁄16- to 1⁄8-in.-thick slices with a mandoline
or knife. Pat dry with paper towels.
2. Heat the oil in a deep fryer or large saucepan to 375°F.
3. Fry sliced potatoes and lotus root in batches in hot oil for 1 min., until they turn golden brown and crisp.
4. Drain chips well and sprinkle with salt.