Sweet potatoes, cleaned
Vegetable oil (for frying)
Salt
Slice the sweet potatoes using a mandolin slicer. Immediately transfer into a bowl filled with cold water.
Let soak the sweet potatoes for at least 15 minutes. Meanwhile, in a thick pan (a cast-iron one, for example), heat the vegetable oil.
Note: a 5 cm (2 inches) deep pan is sufficient.
Drain the sweet potatoes and rinse abundantly under water. Pat dry using a clean cloth or paper towel.
Line a baking sheet with many layers of paper towl. Then, verify if the oil is hot enough by placing a potato slice in it. If bubbles form around the chip and cooking seems to have started, the oil is ready.
Delicately place part of the potatoes in the oil. Stir gently using a slotted spoon or spider skimmer.
Cook a few minutes until the chips are golden and crispy. Transfer unto the paper towels. Season with salt immediately. Repeat these last few steps for the remaining sweet potato slices.
