Thanks to recent travels, I got to jog my homemade potato chip memory at the OK Cafe in Atlanta, GA where these babies are served warm on demand with blue cheese dressing for dip. As I scarfed down my share, I thought: I need to remember to make these when I get home. And guess what? I remembered.
I also remembered to take pictures so you can make them, too, without ever having to battle traffic and crowds — at your very own kitchen table. Am I a pal, or what?
All you need are two sweet potatoes, some sea salt (or regular table salt — up to you), and a few cups of oil.
Chop again. See how ridiculously easy this is?
Slice. You can use this snazzy contraption (a yard sale find from a friend) or just use a vegetable peeler. I’ll leave the serious decision-making up to you.
Look at those innocent little things just waiting to be dunked in hot oil, sprinkled with salt, and consumed by yours truly. Sigh.
When the oil reaches 320 degrees Fahrenheit, add a chip. Continue adding and turn them with a slotted spoon until they change color. Do not let them burn. But if you do, know that chickens like burned potato chips. Not that I would know that because I burned a batch of chips. Nope. I plead the fifth.
Now let them hang out in a bowl on some paper towels and add salt while still hot. You could also add some other yummy spices but I personally am very loyal to the salt. Yup.
My arteries are clogging just looking at this meal. Oh my stars.