Heirloom Deliciousness 61 - Fried Sweet Potato Chips

Ingredients: Sweet potato, cornstarch Instructions: 1. Peel the sweet potato and slice it into thick pieces about 0.5-1 cm thick. Soak in water to wash off excess starch. 2. Sprinkle cornstarch in small amounts multiple times until a coating forms on the surface of the sweet potato slices. Let it sit for a few minutes until the coating adheres to the slices. Otherwise, it will peel off during frying. 3. Heat a generous amount of oil in a pan. When small bubbles rise around chopsticks inserted into the oil, carefully add the sweet potato slices one by one. Turn the heat to low; if the oil temperature is too high, the surface of the sweet potato will burn. 4. When chopsticks can be easily inserted into the middle of the sweet potato slices, they are cooked. Remove them and drain the oil. If you want a darker color, you can re-fry them for color, but be sure to control the oil temperature and don't fry for too long. Fried sweet potato chips can be eaten as is, or you can sprinkle your favorite seasonings like plum powder, salt and pepper, or chili powder. Using cornstarch creates a crispy crust on the surface of the sweet potato chips. You can also make sweet potato fries by cutting the slices into strips. Fries cook faster, so shorten the cooking time.