Sweet Potato Chips

MMMmmmm...these suckers were so good there were not enough left to take a picture! Hahaha
They're super easy and fast and really, really yummy. I'm sure they're good with regular salt, but the sea salt made for the perfect definition of sweet and salty.

Sweet Potato Chips

2 to 4 sweet potatoes, depending on how many chips you want
vegetable oil, for frying
sea salt, to taste

THINLY slice sweet potatoes, I would suggest using a mandolin slicer. If you do not have one just know that the key to the 'crunch' is all in the thin-ness of the slice.
Heat vegetable oil in fryer or in large sauce pan over medium high heat. Check with a thermometer. I began to fry mine at about 320 degrees or so. I threw a slice in to see if the oil was ready, just to be sure. Remember that the more slices you put it the quicker it will bring down your oil temperature. Adjust accordingly.
Place slices GENTLY in hot oil and fry until golden brown. You'll 'know' when they are done. Using a spider or skimmer, pull the chips out of the oil, placing them on a paper towel to soak up excess oil.
Immediately sprinkle with fresh ground sea salt. Let cool for 3 to 5 minutes and chow down.

Remember the old Lay's Commerical? Yeah, you can't eat just one of these! They do keep in an airtight container for 2 weeks or so...if they hang around that long.

Enjoy!