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Ingredients
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Vegetable oil, for shallow frying
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250g orange sweet potato, unpeeled, very thinly sliced (see tip)
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250g white sweet potato, unpeeled, very thinly sliced
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250g purple sweet potato, unpeeled, very thinly sliced
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2 teaspoons sea salt
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1/2 teaspoon chilli powder
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1 teaspoon finely grated lime rind
Method
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1Pour oil into a large, heavy-based frying pan until 1cm deep. Heat over medium-high heat until a small piece of bread dropped in oil sizzles. Cook potato, 5 to 6 slices at a time, for 1 to 2 minutes, or until golden and crisp. Using a slotted spoon, transfer to a wire rack to drain and cool.
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2Combine salt, chilli powder and lime rind in a bowl. Sprinkle crisps with salt mixture just before serving.
Source: taste.com.au
