Sweet Potato Chips

From: Culinary Institute of America Breakfasts & Brunches

3 sweet potatoes
2 C vegetable oil, as needed
1 1/4 tsp salt, or to taste

Peel the sweet potatoes and slice them as thinly as possible with a slicer or mandolin (ideally, about 1/16" thick).
Heat the oil in a deep pot to 325.
Working in batches, carefully add the potatoes to the oil. Fry, stirring frequently, until the potato chips are just starting to become crisp and turn darker orange, 8-11 minutes. The timing will depend on the moisture level of the potatoes. Immediately remove the chips with a slotted spoon and transfer them to paper towels to drain. Season the sweet potato chips with salt while still very hot. Repeat this process to fry the rest of the potato slices.
Serve hot or at room temperature.