Spicy Sweet Potato Chips

• Peanut or vegetable oil, for frying (peanut oil is best)
• 3 tablespoons kosher salt
• 2 tablespoons light brown sugar
• 1 tablespoon chili powder
• Pinch cayenne pepper, or as desired
• 2 sweet potatoes, washed, scrubbed, and dried

1. Special equipment: deep-fry thermometer, mandoline slicer
2. Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
3. Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside.
4. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan.
5. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet.
6. Sprinkle the chips with seasoning while they are still hot and let cool to crisp.
7. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy!

peanut, kosher salt, light brown sugar, chili powder, cayenne pepper, sweet potatoes

Taken from www.foodnetwork.com/recipes/claire-robinson/spicy-sweet-potato-chips-recipe.html (may not work)