Barbecue Sweet Potato Chips

• 1/8 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon brown sugar (optional)
• oil, for frying (Canola, vegetable, or peanut oil, about 1 quart)
• 1 large sweet potato, very thinly sliced on a mandoline (about 1 pound)

1. Combine the spices in a small bowl and set aside.
2. Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375u0b0F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove).
3. Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
4. When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.

cayenne pepper, garlic, paprika, kosher salt, sweet paprika, brown sugar, oil, sweet potato

Taken from www.food.com/recipe/barbecue-sweet-potato-chips-496287 (may not work)