- 1 tablespoon fine or flaky sea salt
- 1 teaspoon very finely minced fresh rosemary
- Vegetable oil for frying
- 2 large sweet potatoes with skins on, scrubbed clean
- In a small bowl, mix together the sea salt and rosemary. Set aside.
- Pour enough oil into a large saucepan to reach a depth of 1 inch. Set the pan over medium heat and heat the oil to 350°F. Test the oil by dropping in a sliver of sweet potato. It should sizzle immediately.
- Using a mandoline or a sharp chefs knife, slice the potatoes crosswise into very thin rounds, about 1/16 of an inch thick. Carefully drop a handful of potato slices into the hot oil. Use a skimmer or large slotted spoon to turn the potato slices frequently, and fry them for about 2 minutes, or just until they are golden brown. Carefully but quickly remove them from the oil to a large paper-towel-lined rimmed baking sheet or a large brown paper bag to drain. Continue to fry the sweet potatoes in batches until you have fried them all. Let the chips cool to room temperature.
- Sprinkle some of the rosemary salt over the chips and place the chips in a decorative bowl or napkin-lined basket. Serve the chips at room temperature.